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Potassium lactate
Potassium lactate
Potassium lactate
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Potassium lactate
Names
IUPAC name
Potassium 2-hydroxypropanoate
Identifiers
3D model (JSmol)
ChEMBL
ChemSpider
ECHA InfoCard 100.012.392 Edit this at Wikidata
E number E326 (antioxidants, ...)
UNII
  • InChI=1S/C3H6O3.K/c1-2(4)3(5)6;/h2,4H,1H3,(H,5,6);/q;+1/p-1 checkY
    Key: PHZLMBHDXVLRIX-UHFFFAOYSA-M checkY
  • [K+].[O-]C(=O)C(O)C
Properties
C3H5KO3
Molar mass 128.168
Pharmacology
B05XA15 (WHO)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Potassium lactate is a compound with formula KC3H5O3. It is the potassium salt of lactic acid and appears as a clear, hygroscopic, syrupy liquid suspension that is typically 60% solids.[1] The substance can be concentrated to contain up to 78% solids.[2] It is produced by neutralizing lactic acid, which is fermented from a sugar source. It has E number E326.

Uses

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Culinary uses

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Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety, as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria.[3]

Fire fighting uses

[edit]

Potassium lactate is used as an extinguishing medium in First Alert Tundra fire extinguishers.[4]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Potassium lactate

View on Grokipedia
from Grokipedia
Potassium lactate is the potassium salt of , with the C₃H₅KO₃ and CAS registry number 996-31-6, appearing as a hygroscopic, white, odorless solid that is commercially available as a clear, colorless to slightly yellowish, nearly odorless syrupy (typically 50–60% concentration) with a mild saline . It is produced by neutralizing —typically derived from the of sugars such as corn or —with or . In the , potassium lactate is classified as (GRAS) by the U.S. (FDA) for use as a direct , serving as a flavor enhancer, flavoring agent, , and regulator without quantitative limitations beyond current good manufacturing practices, though it is not permitted in infant foods or formulas. It is particularly valued in processed meats and products, where it can be added at levels up to 4.8% to provide effects, inhibiting the growth of pathogens like Listeria monocytogenes and Clostridium botulinum, thereby extending , reducing sodium content when used as a partial salt replacer, and enhancing overall . Beyond food applications, potassium lactate is also used in medical and pharmaceutical applications, such as in intravenous solutions for treating low levels, and employed in and personal care formulations as a to draw moisture to the skin, a buffering agent to stabilize , and a skin-conditioning that supports the skin's moisturizing factor by increasing surface hydration and water-holding capacity. Its molecular weight of 128.17 g/mol and high (over 1,000,000 mg/L at 25°C) contribute to its versatility in these hygroscopic and buffering roles. Safety assessments indicate that potassium lactate is non-hazardous under normal handling and use, with low acute oral, dermal, and toxicity; however, concentrated solutions may cause mild eye and , and protective equipment like gloves and is recommended for prolonged contact. It is approved for use in organic foods by the National Organic Standards Board as an and regulator, reflecting its established profile of minimal environmental and health risks.

Chemical identity

Formula and nomenclature

Potassium lactate is the potassium salt of . Its is \ceC3H5KO3\ce{C3H5KO3} or equivalently \ceKC3H5O3\ce{KC3H5O3}. The systematic IUPAC name for potassium lactate is potassium 2-hydroxypropanoate. It is also commonly referred to as potassium lactate. In regulatory contexts, it is assigned the code E326 as an approved in the . Additionally, in pharmaceutical , it carries the ATC code B05XA15. The of potassium lactate is 128.168 g/mol. Its is 996-31-6, and its Compound Identifier (CID) is 23671663.

Molecular structure

Potassium lactate is an ionic compound composed of a cation (K⁺) and a lactate anion (C₃H₅O₃⁻). The molecular formula KC₃H₅O₃ reflects this ionic pairing. The lactate anion, also known as 2-hydroxypropanoate, is derived from and contains a chiral center at the alpha carbon atom, which is the carbon adjacent to the group. In this structure, the group (COO⁻) forms an ionic bond with the K⁺ cation, while the hydroxyl group (-OH) is covalently attached to the alpha carbon in the propanoate chain. The of potassium lactate is represented as CH₃-CH(OH)-COO⁻ K⁺. Regarding stereochemistry, potassium lactate predominantly features the L-form of the lactate anion, corresponding to L(+)-, which arises from natural processes using carbohydrates and . Commercial preparations typically exhibit at least 95% stereochemical purity in the L-isomer.

Physical properties

Appearance and phase

Potassium lactate is typically encountered in its commercial form as a clear, colorless to slightly yellow, hygroscopic syrupy liquid. This aqueous solution is commonly supplied at concentrations of 50-60% potassium lactate by weight, though it can be concentrated up to 78% solids. In its anhydrous state, potassium lactate exists as a white, odorless solid, but this form is rare due to its strong deliquescent properties, which cause it to absorb atmospheric moisture and dissolve into a liquid. At room temperature (approximately 25°C), the compound remains in the liquid phase under standard conditions, forming a viscous solution as it readily takes up water from the air. The odor of potassium lactate is mild and characteristic of lactic acid derivatives, often described as nearly odorless or faintly sweet in solution. Its hygroscopic nature not only influences handling and storage but also contributes to its stability as a , preventing even at higher concentrations.

Solubility and other characteristics

Potassium lactate exhibits high in , with a reported value of 78.6 g/100 mL at ambient , allowing for the preparation of concentrated solutions up to 60% by weight or higher. It is also soluble in , consistent with its polar nature, but insoluble in most non-polar organic solvents such as hydrocarbons. The of a typical 60% ranges from 1.25 to 1.35 g/cm³ at 20°C, with specific measurements around 1.33 g/cm³ for commercial preparations. A 60% solution has a of approximately 115°C, though concentrated forms decompose at temperatures exceeding 200°C without reaching a true . As an amorphous, hygroscopic liquid, potassium lactate lacks a distinct . The of a 60% solution is neutral to slightly alkaline, typically ranging from 6.5 to 8.5. Its viscosity is syrupy and increases with increasing concentration, contributing to its handling characteristics in applications.

Production

Lactic acid synthesis

, the precursor to potassium lactate, is predominantly produced through microbial processes utilizing , particularly species of the genus . These bacteria convert carbohydrates into under controlled conditions, making it a key step in the upstream production of lactate salts. The process involves homolactic bacteria such as Lactobacillus delbrueckii or Lactobacillus casei, which primarily yield the natural L(+)-lactic acid isomer through the conversion of sugars via , where glucose is metabolized to pyruvate and then reduced to lactate. This homolactic pathway ensures high selectivity for the L-isomer, which is the predominant form in natural fermentation and essential for applications requiring optical purity. Industrial-scale production relies on renewable sources, including glucose derived from , sucrose from , or as low-cost substrates. The process occurs under anaerobic conditions to favor lactate production over other byproducts, with maintained between 5 and 6 using neutralizing agents like to optimize bacterial activity and prevent inhibition by acid accumulation. Fermentation temperatures are typically controlled at 30–40°C for mesophilic strains, enabling efficient growth and conversion rates. Yields can reach up to 90% of theoretical maximum based on substrate consumption, reflecting advancements in strain selection and . The fermentation method for lactic acid was developed in the early , building on earlier discoveries, and saw significant industrial scaling post-World War II as demand grew for biodegradable polymers and food additives, driven by improvements in technology and feedstock availability. Recent advancements as of 2025 have focused on sustainable production, including of using / to enhance inhibitor tolerance, substrate utilization, and yields up to 110 g/L . Additionally, such as serves as a low-cost feedstock, pretreated via methods like organosolv to achieve 93–100% recovery, supporting integration and reducing reliance on food-grade sugars.

Neutralization and purification

Potassium lactate is produced through the neutralization of with , following the reaction CH₃CH(OH)COOH + KOH → CH₃CH(OH)COOK + H₂O. This process typically employs stoichiometric amounts of potassium hydroxide to ensure complete conversion while maintaining a controlled to prevent of the lactic acid. Industrial production often utilizes batch or continuous reactors for the neutralization step, with potassium carbonate sometimes serving as a cost-effective alternative base to potassium hydroxide, yielding potassium lactate and as a . The bases used—potassium hydroxide and potassium carbonate—are synthetic compounds. Although the lactic acid is typically derived from microbial fermentation and classified as nonsynthetic, the chemical neutralization reaction results in potassium lactate being classified as a synthetic substance under USDA organic standards. Following neutralization, the crude solution undergoes purification, which includes filtration to remove residual solids and impurities, followed by and bleaching with activated vegetable carbon for color and odor refinement. The purified solution is then concentrated via to achieve a typical solids content of 60%, resulting in a stable aqueous product suitable for various applications. This process yields potassium lactate with high purity, meeting FDA standards for food-grade use, including a stereochemical purity of at least 95% L-isomer.

Chemical properties

Stability and decomposition

Potassium lactate demonstrates high under ambient conditions, remaining intact during typical storage and handling without significant degradation. As a hygroscopic ionic compound, it requires sealed containers to prevent absorption, which could otherwise affect its physical form, but it exhibits an indefinite shelf life when properly stored. Thermally, potassium lactate is stable at room temperature and up to elevated levels, with decomposition occurring above 200°C, primarily producing and other carbon oxides. This thermal endurance makes it suitable for applications involving moderate heating, such as . The ionic structure of potassium lactate, consisting of cations and lactate anions, contributes to its overall durability in aqueous and neutral environments by facilitating dissociation without rapid breakdown. In terms of pH stability, potassium lactate performs well in neutral to alkaline conditions, with solutions typically ranging from 6.5 to 9.0, where it resists and maintains integrity. However, exposure to strong acids leads to rapid neutralization, yielding and the corresponding potassium salt. Solutions of potassium lactate have a of approximately 2-3 years under recommended storage, provided they are kept in cool, dark conditions to minimize any potential microbial or oxidative influences. Potassium lactate shows minimal sensitivity to and oxygen, exhibiting no notable oxidation or under standard exposure, which supports its long-term stability in various formulations.

Reactivity with other substances

lactate, the salt of , functions as a in aqueous solutions due to the partial of the lactate ion. It readily participates in acid-base neutralization reactions with strong acids, liberating and forming the corresponding salt. A representative example is its reaction with : \ceKC3H5O3+HCl−>CH3CH(OH)COOH+KCl\ce{KC3H5O3 + HCl -> CH3CH(OH)COOH + KCl} This equilibrium reflects the reversible nature of the salt formation process used in its production. In terms of antimicrobial activity, potassium lactate inhibits bacterial proliferation by altering the environmental pH to disrupt enzyme function and by increasing osmotic pressure through reduction of water activity, which hinders microbial metabolism and extends the lag phase of growth. These effects stem from its dissociation into potassium ions and lactate, where the undissociated lactic acid component further perturbs cell membranes. Potassium lactate shows general compatibility with most materials but is incompatible with strong oxidizing agents and acids, as these can promote or hazardous reactions. Safety data indicate avoidance of strong oxidizers to prevent or oxidative cleavage. Although generally resistant to oxidation under ambient conditions, prolonged exposure to potent oxidizers like can oxidize the lactate moiety, leading to cleavage of C-C bonds and formation of products such as or , analogous to reactions observed with .

Applications

Food and beverage uses

Potassium lactate serves primarily as an in food products, designated with the E326 in the , where it is permitted at levels in most foodstuffs except infant formulas. In the United States, it is affirmed as (GRAS) by the (FDA) for use as a direct human food ingredient since 1987, based on current good manufacturing practices. Its preservative action stems from lowering and disrupting microbial cell membranes, effectively inhibiting pathogens such as and species in and products. For instance, incorporation at 2% levels has demonstrated strong inhibition of L. monocytogenes growth in cured loins and ready-to-eat meats, even under abusive storage conditions. In processed pork products (e.g., enhanced pork, ready-to-eat meats), potassium lactate is commonly used in combination with sodium diacetate and sodium phosphates for antimicrobial effects, moisture retention, and pH control. These are synthetic or processed additives added during processing; they do not occur naturally in pork in these specific forms, although pork naturally contains potassium, trace lactic acid, and organically bound phosphates. In ready-to-eat meat and poultry products, the U.S. (FSIS) permits potassium lactate at levels up to 4.8% to control microbial proliferation and enhance product safety. This application often involves injection or tumbling into products like , sausages, and deli meats, where it extends by reducing spoilage and growth, potentially lengthening usability by 50% to 100% compared to untreated controls in vacuum-packaged items. Beyond preservation, potassium lactate functions as a flavor enhancer by imparting a mild tangy note and improving overall taste perception in processed meats. Additionally, potassium lactate acts as a in baked goods to retain and prevent , while serving as a buffer in beverages to stabilize acidity without altering sensory profiles. In products such as cheese and sauces, it aids retention and texture maintenance, supporting quality during storage. These multifunctionalities make it a versatile additive produced by the natural of sugars into , followed by neutralization (typically with potassium hydroxide), and classified as synthetic by the National Organic Standards Board.

Medical and pharmaceutical applications

Potassium lactate serves as an important component in intravenous (IV) fluids for medical applications, particularly as an replenisher and source of metabolizable lactate in certain IV solution additives. It is used for patient hydration, restoring fluid volume in cases of , , or low blood pressure, while addressing imbalances associated with conditions like and . In terms of balance, lactate provides potassium ions and lactate anions, which are metabolized by the liver into to correct by increasing blood and levels. This dual action makes it effective for treating conditions involving both potassium deficiency and acid-base disturbances. lactate was approved by the FDA in as a pharmaceutical agent, with phase IV clinical trials supporting its use in managing and . Administration requires careful monitoring to avoid , especially in with renal impairment or cardiac issues. Typical dosing involves IV infusion of solutions containing lactate, adjusted based on weight, clinical status, and serum levels, often at rates providing 10-20 mEq of potassium per hour for correction. Its neutral enhances compatibility in multi-component IV therapies.

Cosmetics and industrial uses

In , potassium lactate functions as a and , enhancing hydration in formulations such as lotions, creams, and shampoos, where it is typically incorporated at concentrations of 1-5%. Its hygroscopic nature allows it to bind water effectively, supporting skin's natural moisturizing factor and promoting suppleness. Additionally, it serves as a buffering agent to stabilize product and maintain skin's natural acidity, aiding in gentle cleansing and conditioning applications. Beyond personal care, potassium lactate finds use in industrial applications, including as a component in oil field chemicals for operations such as drilling fluids. It is also employed as an additive in animal feeds to support electrolyte balance, leveraging its potassium content for nutritional stability in livestock. In firefighting equipment, potassium lactate acts as the primary extinguishing agent in aerosol sprays like the First Alert Tundra, forming a biodegradable foam that suppresses Class A fires on ordinary combustibles such as wood and fabric. This formulation provides a targeted stream with extended discharge time—up to 32 seconds—enabling effective fire control with reduced water volume compared to conventional extinguishers. Potassium lactate is fully biodegradable, breaking down readily in the environment without persistent residues, which supports its adoption in eco-conscious industrial and products.

Safety and regulation

Toxicity and health effects

Potassium lactate demonstrates low , with an oral LD50 greater than 2000 mg/kg in rats, indicating it poses minimal hazard from single exposures. It is not classified as irritating to and eyes. Ingestion of large amounts can lead to gastrointestinal upset, including and , primarily due to its potassium content. In terms of chronic effects, potassium lactate is considered safe for consumption at typical levels, as it metabolizes into lactate, a normal endogenous , with no evidence of , mutagenicity, or carcinogenicity. However, excessive intake over time, particularly in individuals with impaired renal function, may result in , potentially leading to cardiac arrhythmias. Allergenicity is rare, though hypersensitivity reactions may occur in those sensitive to derivatives. Upon inhalation, concentrated vapors of potassium lactate act as a mild respiratory irritant, potentially causing temporary discomfort, but it is not associated with significant pulmonary at occupational exposure levels. For occupational handling, no specific (TLV) has been established, but standard precautions include wearing gloves to prevent potential from prolonged skin contact.

Regulatory approvals and environmental considerations

Potassium lactate is affirmed as generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a direct food ingredient at levels not to exceed current good manufacturing practice, as specified in 21 CFR 184.1639. It was first approved as a drug ingredient in 1986. Although classified as synthetic by the National Organic Standards Board (NOSB) because it is produced by reacting fermented lactic acid with synthetic hydroxides, potassium lactate is permitted in organic production and handling for use as an antimicrobial agent and pH regulator, as listed under 7 CFR 205.605(b) of the USDA National Organic Program. Sodium lactate is similarly classified and permitted. In the European Union, potassium lactate is authorized as a food additive under the E number E326, permitted for use in foodstuffs at quantum satis levels, meaning as much as needed to achieve the intended effect without specific maximum limits, in accordance with Regulation (EC) No 1333/2008. It is also registered under the REACH regulation (EC) No 1907/2006, with the European Chemicals Agency (ECHA) listing it in the registration dossier for potassium (S)-lactate (CAS No. 85895-78-9), ensuring compliance with chemical safety assessments. From an environmental perspective, potassium lactate is readily biodegradable, breaking down primarily through microbial action similar to its parent compound , which achieves high degradation rates under aerobic conditions per guidelines. It exhibits low potential due to its hydrophilic nature and estimated log Kow value below 1, derived from lactic acid's log Kow of approximately -0.54, indicating minimal partitioning into fatty tissues. Ecotoxicity is low, with no significant adverse effects observed in standard aquatic tests for lactic acid salts. Regarding waste management, potassium lactate is classified as non-hazardous waste under transport and disposal regulations, allowing standard disposal methods without special precautions. It is not classified as hazardous under the CLP Regulation (EC) No 1272/2008. Its buffering properties enable it to neutralize acidic effluents in industrial wastewater treatment, aiding pH adjustment without generating hazardous byproducts. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an (ADI) "not limited" for and its salts, including potassium lactate, based on its role as a normal metabolic intermediate with no identified toxicological concerns at typical exposure levels. This aligns with its low toxicity profile, supporting broad regulatory acceptance.

References

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