Potassium L-lactate
[CAS# 85895-78-9]

Identification

• Name: Potassium L-lactate
• Synonyms: L-Lactic acid potassium salt
• Molecular Formula: C₃H₅KO₃
• Molecular Weight: 128.17
• CAS Registry Number: 85895-78-9
• EC Number: 288-752-8
• SMILES: C[C@@H](C(=O)[O-])O.[K+]

Properties

• Density: 1.333 g/mL
• alpha: -4.3±0.5 °

Safety Data

• Hazard Symbols: GHS07 Warning
• Risk Statements: H302-H315-H319-H335
• Safety Statements: 261-P280-P301+P312-P302+P352-P305+P351+P338

Discovery and Applications

Potassium L-lactate dates back to the widespread discovery of lactic acid in the late 18th century. In 1780, Swedish chemist Carl Wilhelm Scheele first isolated lactic acid from yogurt. Over time, advances in fermentation processes enabled the commercial production of lactic acid, laying the foundation for the development of its derivatives, including potassium L-lactate.

Potassium L-lactate is formed by neutralizing lactic acid with potassium hydroxide, producing a compound that combines the best of both worlds. By the mid-20th century, the compound was able to be produced efficiently, so it was widely used in a variety of industries. Its role in improving food safety and product quality has led to its growing popularity.

Potassium L-lactate (C3H5KO3) is the potassium salt of lactic acid. It is characterized by a clear, colorless appearance and a mild flavor. The "L" in the name refers to the L isomer of lactic acid, which is biologically active and more compatible with the human body than the D isomer. This isomeric form is critical to ensuring the compound's effectiveness in a variety of applications.

One important property of potassium L-lactate is its ability to act as a humectant, meaning it helps retain moisture. This property is very useful for products that require a stable moisture content, such as baked goods and cosmetics. In addition, it acts as a buffer, helping to maintain a consistent pH, which is essential in many formulations.

Potassium L-lactate is widely used in the food industry as a preservative and flavor enhancer. It helps inhibit the growth of harmful bacteria, extending the shelf life of products such as meat, poultry, and ready-to-eat foods. Its ability to retain moisture can also improve the texture and taste of processed foods, making them more palatable and appealing.

In the cosmetics industry, potassium L-lactate is used as a humectant and pH adjuster. Incorporating it into skin care products helps retain moisture in the skin, ensuring that the product is effective without causing dryness or irritation. It is commonly used in lotions, creams, and other moisturizing products.

In pharmaceuticals, potassium L-lactate is used in electrolyte solutions and as a buffer. Its role in maintaining pH balance is essential in the formulation of oral and topical medications, ensuring stability and efficacy.

In addition to these primary uses, potassium L-lactate can also be used in industrial cleaning products and as a fermentation aid in the production of biodegradable plastics and other environmentally friendly materials.

References

2021. The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product. Journal of Food Science and Technology, 59(5).
DOI: 10.1007/s13197-021-05137-x