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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Sodium lactate is a sodium salt of lactic acid, a natural organic acid that is produced during the fermentation of carbohydrates by certain bacteria.Sodium lactate is commonly used in various industries like skin care and cosmetics industry, food industry, for its functional properties and benefits. In the food industry, sodium lactate serves as a food additive and preservative.
| Main Producing Countries |
Denmark, Germany, Netherlands and United States
|
|---|
Lactase can be produced through both natural and artificial means. Natural lactase production occurs in the small intestine of mammals, including humans, and is essential for the digestion of dairy products. In contrast, artificial lactase production involves the use of microorganisms or genetically modified cells, such as fungi or bacteria, to produce large quantities of lactase in a controlled environment. The artificial production process is often preferred for commercial use due to its efficiency and reliability.
In terms of sourcing, lactase is primarily sourced from microbial fermentation, where genetically modified microorganisms, such as the fungus Aspergillus oryzae, are used to produce lactase in large quantities. Other natural sources of lactase include yeast and bacteria, such as Kluyveromyces marxianus and Bacillus subtilis, respectively.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | White | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Water Content | NMT 2% | USP |
| pH | 6 - 8 | USP<791> |
| Citrate | Identical to R.S. sample | USP |
| Oxalate | Identical to R.S. sample | USP |
| Phosphate | Identical to R.S. sample | USP |
| Tartrate | Identical to R.S. sample | USP |
| Assay | NLT 96% | USP |
| Reducing Substance | Passes test | USP |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 2 ppm | USP<232> |
| Arsenic | NMT 2 ppm | USP<232> |
| Mercury | NMT 1 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 10,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
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