Sodium lactate (325)

Functional Classes: Acidity regulator, Antioxidant, Bulking agent, Emulsifier, Emulsifying salt, Humectant, Thickener

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GSFA Provisions for Sodium lactate

Food Category

Max Level

Notes

14.1.5.0

GMP

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

14.1.5.0

Max Level

GMP

Notes

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

13.2.0.0

GMP

239: Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).

319: Within the limit for sodium listed in the Codex Standard for Canned Baby Food (CODEX STAN 73-1981) for foods corresponding to that standard : singly or in combination with other sodium containing additives.

320: Within the limit for sodium listed in the Codex Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) for foods corresponding to that standard : singly or in combination with other sodium containing additives.

83: L(+)-form only.

13.2.0.0

Max Level

GMP

Notes

239: Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).

319: Within the limit for sodium listed in the Codex Standard for Canned Baby Food (CODEX STAN 73-1981) for foods corresponding to that standard : singly or in combination with other sodium containing additives.

320: Within the limit for sodium listed in the Codex Standard for Processed Cereal-based Foods for Infants and Young Children (CODEX STAN 74-1981) for foods corresponding to that standard : singly or in combination with other sodium containing additives.

83: L(+)-form only.

06.4.2.0

GMP

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

06.4.2.0

Max Level

GMP

Notes

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

01.2.1.2

Max Level

GMP

Notes

-

01.1.3.2

GMP

261: For use in heat-treated buttermilk only.

01.1.3.2

Food Category

Max Level

GMP

Notes

261: For use in heat-treated buttermilk only.

06.4.1.0

Max Level

GMP

Notes

-

09.2.2.0

GMP

41: For use in breading or batter coatings only.

XS166: Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).

09.2.2.0

Max Level

GMP

Notes

41: For use in breading or batter coatings only.

XS166: Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).

10.2.2.0

GMP

-

10.2.2.0

Food Category

Max Level

GMP

Notes

-

09.2.3.0

GMP

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

09.2.3.0

Max Level

GMP

Notes

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

10.2.1.0

GMP

-

10.2.1.0

Food Category

Max Level

GMP

Notes

-

01.4.1.0

GMP

-

01.4.1.0

Max Level

GMP

Notes

-

09.2.5.0

GMP

437: Excluding use in smoke-dried fish conforming to the Standard for Smoked Fish, SmokeFlavoured Fish and Smoke-Dried Fish (CODEX STAN 311-2013).

XS167: Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).

XS189: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).

XS222: Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).

XS236: Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).

XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).

09.2.5.0

Max Level

GMP

Notes

437: Excluding use in smoke-dried fish conforming to the Standard for Smoked Fish, SmokeFlavoured Fish and Smoke-Dried Fish (CODEX STAN 311-2013).

XS167: Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).

XS189: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).

XS222: Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).

XS236: Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).

XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).

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Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).

GSFA Table 3 Provisions

Sodium lactate is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Sodium lactate could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1.
Note that food categories listed in the Annex to Table 3 were excluded accordingly.

Sodium lactate is acceptable in foods conforming to the following commodity standards: CS 302-2011, CS 249-2006, CS 273-1968, CS 275-1973.

Sodium lactate is a: Acidity regulator, Antioxidant, Emulsifier, Humectant, Stabilizer, Thickener.
Any Acidity regulator listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 309R-2011, CS 291-2010, CS 319-2015, CS 256-2007.
Any Antioxidant listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 291-2010, CS 256-2007.
Any Emulsifier listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 309R-2011, CS 256-2007.
Any Humectant listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981.
Any Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 256-2007.
Any Thickener listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981.

Food Category

01.1.4.0

01.3.0.0

01.4.3.0

Food Category

01.4.4.0

01.4.4.0

Food Category

01.6.1.0

01.6.1.0

Food Category

01.6.2.0

01.6.2.0

Food Category

01.6.4.0

01.6.4.0

Food Category

01.6.5.0

01.6.5.0

Food Category

03.0.0.0

04.1.2.0

04.1.2.0

Food Category

05.0.0.0

05.0.0.0

Food Category

06.3.0.0

07.0.0.0

07.0.0.0

Food Category

08.4.0.0

10.2.3.0

10.4.0.0

12.2.2.0

12.3.0.0

12.3.0.0

Food Category

12.4.0.0

12.4.0.0

Food Category

12.5.0.0

12.5.0.0

Food Category

12.6.0.0

Food Category

12.8.0.0

Food Category

12.9.0.0

12.10.0.0

13.6.0.0

13.6.0.0

Food Category

14.2.1.0

Food Category

14.2.2.0

14.2.2.0

Food Category

14.2.4.0

Food Category

14.2.5.0

14.2.5.0

Food Category

15.0.0.0

Food Category

16.0.0.0

16.0.0.0

Food Category

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