Sodium (S)-lactate
[CAS# 867-56-1]

Identification

• Classification: Organic raw materials >> Organometallic compound >> Organic sodium
• Name: Sodium (S)-lactate
• Synonyms: L-Lactic acid sodium salt; (S)-2-Hydroxypropanoic acid monosodium salt
• Molecular Formula: C₃H₅NaO₃
• Molecular Weight: 112.06
• CAS Registry Number: 867-56-1
• EC Number: 212-762-3
• SMILES: C[C@@H](C(=O)[O-])O.[Na+]

Properties

• Density: 1.33
• Melting point: 163-165 ºC
• Water solubility: soluble

Safety Data

• Hazard Symbols: GHS07 Warning
• Hazard Statements: 315-H319-H335
• Precautionary Statements: P261-P305+P351+P338

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Eye irritation	Eye Irrit.	2	H319

Discovory and Applicatios

Sodium S-lactate is derived from lactic acid and was first isolated in 1780 by Swedish chemist Carl Wilhelm Scheele. Lactic acid was originally derived from yogurt and later produced by microbial fermentation of carbohydrates. Sodium lactate is obtained by neutralizing lactic acid with sodium hydroxide. The "S" refers to the L isomer (or S enantiomer) of lactic acid, which is the biologically active form in the human body and is critical for compatibility in medical and food applications.

Sodium S-lactate (C3H5NaO3) is a clear, hygroscopic liquid with a mild, salty taste that acts as a humectant, meaning it helps retain moisture. It acts as a pH adjuster and preservative because of its ability to inhibit microbial growth, thereby extending shelf life and improving the safety of various products.

Sodium lactate is widely used as a preservative in the food industry. Its antimicrobial properties help inhibit the growth of pathogens, especially in meat and poultry products. By controlling microbial growth, it not only extends shelf life but also improves food safety, making it a key ingredient in processed foods.

Another key function of sodium lactate in food applications is as a humectant. Sodium lactate helps retain moisture in baked goods, meats and ready meals, improving texture and juiciness. Its mild flavor allows it to blend seamlessly into a variety of formulations without changing the taste of the food.

Sodium lactate is also used to adjust and maintain the pH of foods. Its buffering capacity is important for products such as sauces, condiments and beverages, where a stable pH maintains flavor consistency and stability.

In the medical field, sodium lactate is a key ingredient in intravenous (IV) fluids and oral rehydration solutions. It helps replenish electrolytes and fluids, especially in cases of dehydration or electrolyte imbalance. Sodium lactate is a safe and effective source of sodium and lactic acid, which are essential for maintaining fluid balance and metabolic function.

Sodium lactate also acts as a buffer to the pH of IV solutions, making it useful in treating acidosis. By providing a bicarbonate precursor, sodium lactate helps neutralize excess acid in the blood, making it valuable in critical care settings.

In cosmetics, sodium lactate acts as a humectant, which attracts and retains moisture in the skin, making it a popular ingredient in lotions, creams and serums. Its ability to retain moisture and improve skin texture without causing irritation makes it ideal for sensitive skin formulations.

In addition, it is used in cosmetic formulations to adjust pH, ensuring that products remain effective and skin-friendly. This property helps maintain the stability and performance of various skin care products.

Sodium (S)-lactate is used as a carbon source for microbial growth in industrial fermentation processes. This application supports the production of various fermentation products, including bio-based chemicals and fuels, highlighting its role in sustainable industrial practices.