Potassium lactate can be used to reduce the sodium levels in processed meat products. Several studies have proven that potassium lactate is just as effective in controlling microorganisms as sodium lactate.

A special grade of potassium lactate is PURASAL HiPure P, a flavor-optimized potassium lactate. With this improved potassium lactate, you can produce a great-tasting product without increasing the sodium level. PURASAL HiPure P also allows you to add more lactate to processed meat products without picking up a metallic off-flavor. More lactate means a longer shelf life and an increased safety hurdle for controlling pathogenic bacteria. Due to its label-friendliness, more and more people in the industry are using potassium lactate.

With this improved potassium lactate, you can produce a good tasting product without increasing the sodium level. PURASAL HiPure P also allows you to add more lactate to processed meat products without picking up a metallic off flavor. More lactate means a longer shelf life and an increased safety hurdle for controlling pathogenic bacteria. Due to its label friendliness, more and more people in the industry are using potassium lactate.