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potassium lactate
propanoic acid, 2-hydroxy-, potassium salt (1:1)

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Name:potassium 2-hydroxypropanoate
CAS Number: 996-31-6Picture of molecule3D/inchi
Other(deleted CASRN):31981-04-1
ECHA EINECS - REACH Pre-Reg:213-631-3
FDA UNII: 276897E67U
Nikkaji Web:J35.496A
Molecular Weight:128.16875000
Formula:C3 H5 K O3
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:flavor enhancers, flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
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Pubchem Patents:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 240 Corn, cane, or beet sugar cultured with Lactobacillus paracasei subsp. paracasei, Bacillus coagulans LA-1, or Propionibacterium freudenreichii subsp. shermanii, or mixtures of these microorganisms View - notice PDF
GRN 378 Cultured [dairy sources, sugars, wheat, malt, and fruit- and vegetable-based sources] View - notice PDF
EU SANCO Potassium lactate View - review
JECFA Food Additive: Potassium Lactate (solution)
GSFA Codex: Potassium lactate (326)
DG SANTE Food Additives:potassium lactate
FDA Mainterm (SATF):996-31-6 ; POTASSIUM LACTATE
FDA Regulation:
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1639 Potassium lactate.
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Soluble in:
 water, 1e+006 mg/L @ 25 °C (est)
Organoleptic Properties:
Odor Description:at 100.00 %. odorless
Taste Description: at 100.00 ppm. mild saline
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: buffering agents
skin conditioning
American International Chemical, LLC.
ECSA Chemicals
Graham Chemical
Potassium Lactate
Santa Cruz Biotechnology
For experimental / research use only.
Potassium Lactate
Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
flavor enhancers, flavoring agents
Recommendation for potassium lactate usage levels up to:
 not for fragrance use.
Safety References:
EPI System: View
Daily Med:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):996-31-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :23671663
National Institute of Allergy and Infectious Diseases:Data
potassium 2-hydroxypropanoate
 potassium 2-hydroxypropanoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:996-31-6
Pubchem (cid):23671663
Pubchem (sid):135016876
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):Search
FDA Listing of Food Additive Status:View
Potential Blenders and core components note
None Found
Potential Uses:
 antimicrobial agents
Occurrence (nature, food, other):note
 not found in nature
 arlac P
 lactic acid monopotassium salt
 lactic acid potassium salt
 lactic acid, monopotassium salt
 lactic acid, potassium salt
 potassium 2-hydroxypropanoate
monopotassium 2-hydroxypropanoate
monopotassium 2-hydroxypropanoate acid
 potassium alpha-hydroxypropionate
 potassium dextro,laevo-lactate
 potassium DL-lactate
monopotassium lactate
 propanoic acid, 2-hydroxy-, monopotassium salt
 propanoic acid, 2-hydroxy-, potassium salt (1:1)


PubMed:Effect of Rooibos (Aspalathus linearis) on Growth Control of Clostridium perfringens and Lipid Oxidation of Ready-to-Eat Jokbal (Pig's Trotters).
PubMed:Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: effect of various high pressure treatments and potassium lactate concentrations.
PubMed:Optimization of combinations of bactericidal and bacteriostatic treatments to control Listeria monocytogenes on cold-smoked salmon.
PubMed:Effect of salts of organic acids on Listeria monocytogenes, shelf life, meat quality, and consumer acceptability of beef frankfurters.
PubMed:Inhibition of Clostridium perfringens growth by potassium lactate during an extended cooling of cooked uncured ground turkey breasts.
PubMed:Efficacy of bacteriophage LISTEX™P100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef.
PubMed:Inhibition of Listeria monocytogenes in full- and low-sodium frankfurters at 4, 7, or 10°C using spray-dried mixtures of organic acid salts.
PubMed:Lactate is a possible mediator of the glucose effect on platelet inhibition.
PubMed:Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage.
PubMed:Effect of age of cook-in-bag delicatessen meats formulated with lactate-diacetate on the behavior of Listeria monocytogenes contamination introduced when opening the packages during storage.
PubMed:Efficacy of different antimicrobials on inhibition of Listeria monocytogenes growth in laboratory medium and on cold-smoked salmon.
PubMed:Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties.
PubMed:Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter.
PubMed:Adaptive acid tolerance response of Listeria monocytogenes strains under planktonic and immobilized growth conditions.
PubMed:Decreased lactate and potassium levels in natural moisturizing factor from the stratum corneum of mild atopic dermatitis patients are involved with the reduced hydration state.
PubMed:Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets.
PubMed:Influence of lactate and acetate salt adaptation on Salmonella Typhimurium acid and heat resistance.
PubMed:Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beef.
PubMed:Reduction of Listeria monocytogenes in queso fresco cheese by a combination of listericidal and listeriostatic GRAS antimicrobials.
PubMed:The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.
PubMed:Effect of ozone and potassium lactate on lipid oxidation and survival of Salmonella typhimurium on fresh pork.
PubMed:Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials.
PubMed:Hydrating effect of potassium lactate is caused by increasing the interaction between water molecules and the serine residue of the stratum corneum protein.
PubMed:Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks.
PubMed:The transcriptional response of Listeria monocytogenes during adaptation to growth on lactate and diacetate includes synergistic changes that increase fermentative acetoin production.
PubMed:Development and validation of a predictive model for foodborne pathogens in ready-to-eat pork as a function of temperature and a mixture of potassium lactate and sodium diacetate.
PubMed:Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals with nonenhanced cow and United States Department of Agriculture Select subprimals.
PubMed:Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
PubMed:The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics.
PubMed:The combination of lactate and diacetate synergistically reduces cold growth in brain heart infusion broth across Listeria monocytogenes lineages.
PubMed:Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC(R)) delivery method.
PubMed:The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles.
PubMed:Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions.
PubMed:Color-stabilizing effect of lactate on ground beef is packaging-dependent.
PubMed:Control of Listeria monocytogenes on cooked cured ham by formulation with a lactate-diacetate blend and surface treatment with lauric arginate.
PubMed:Fate of Listeria monocytogenes during freezing, thawing and home storage of frankfurters.
PubMed:Microwave oven heating for inactivation of Listeria monocytogenes on frankfurters before consumption.
PubMed:Control of Listeria monocytogenes in turkey deli loaves using organic acids as formulation ingredients.
PubMed:Control of Listeria monocytogenes by lauric arginate on frankfurters formulated with or without lactate/diacetate.
PubMed:Development and validation of a predictive model for Listeria monocytogenes Scott A as a function of temperature, pH, and commercial mixture of potassium lactate and sodium diacetate.
PubMed:Responses of acid-stressed Salmonella Typhimurium in broth and chicken patties to subsequent antimicrobial stress with epsilon-polylysine and combined potassium lactate and sodium diacetate.
PubMed:Inactivation of Listeria innocua on frankfurters by ultraviolet light and flash pasteurization.
PubMed:Ultraviolet light (254 nm) inactivation of Listeria monocytogenes on frankfurters that contain potassium lactate and sodium diacetate.
PubMed:Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres.
PubMed:Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content.
PubMed:Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties.
PubMed:Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.
PubMed:Beef sausage structure affected by sodium chloride and potassium lactate.
PubMed:Antilisterial activity of hops beta acids in broth with or without other antimicrobials.
PubMed:Evaluation of changes in Listeria monocytogenes populations on frankfurters at different stages from manufacturing to consumption.
PubMed:Evaluating the growth of Listeria monocytogenes in refrigerated ready-to-eat frankfurters: influence of strain, temperature, packaging, lactate and diacetate, and background microflora.
PubMed:Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients.
PubMed:Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.
PubMed:Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage.
PubMed:Comparison of primary predictive models to study the growth of Listeria monocytogenes at low temperatures in liquid cultures and selection of fastest growing ribotypes in meat and turkey product slurries.
PubMed:Inactivation of Listeria innocua on frankfurters that contain potassium lactate and sodium diacetate by flash pasteurization.
PubMed:Evaluation of the microbial quality of Tajik sambusa and control of Clostridium perfringens germination and outgrowth by buffered sodium citrate and potassium lactate.
PubMed:Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration.
PubMed:Survival and growth of Listeria monocytogenes in broth as a function of temperature, pH, and potassium lactate and sodium diacetate concentrations.
PubMed:Inhibition of Listeria monocytogenes in cooked ham through active packaging with natural antimicrobials and high-pressure processing.
PubMed:Effectiveness of potassium lactate and sodium diacetate in combination with irradiation to control Listeria monocytogenes on frankfurters.
PubMed:Sensory and physiochemical characteristics of frankfurters formulated with potassium lactate and sodium diacetate before and after irradiation.
PubMed:Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.
PubMed:Effect of potassium lactate and a potassium lactate-sodium diacetate blend on Listeria monocytogenes growth in modified atmosphere packaged sliced ham.
PubMed:Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkey.
PubMed:Behavior of Listeria monocytogenes at 7 degrees C in commercial turkey breast, with or without antimicrobials, after simulated contamination for manufacturing, retail and consumer settings.
PubMed:Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storage.
PubMed:Efficacy of lactic acid salts and sodium acetate on ground beef colour stability and metmyoglobin-reducing activity.
PubMed:Effects of microbial inhibitors and modified atmosphere packaging on growth of Listeria monocytogenes and Salmonella enterica Typhimurium and on quality attributes of injected pork chops and sliced cured ham.
PubMed:Radiation sensitivity and postirradiation growth of foodborne pathogens on a ready-to-eat frankfurter on a roll product in the presence of modified atmosphere and antimicrobials.
PubMed:Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks.
PubMed:Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks.
PubMed:Mechanism for lactate-color stabilization in injection-enhanced beef.
PubMed:Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold-smoked salmon and has no adverse sensory effects.
PubMed:Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate.
PubMed:Cross-contamination between processing equipment and deli meats by Listeria monocytogenes.
PubMed:Post process control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees C.
PubMed:Hot water postprocess pasteurization of cook-in-bag turkey breast treated with and without potassium lactate and sodium diacetate and acidified sodium chlorite for control of Listeria monocytogenes.
PubMed:Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham.
PubMed:Control of growth and survival of Listeria monocytogenes on smoked salmon by combined potassium lactate and sodium diacetate and freezing stress during refrigeration and frozen storage.
PubMed:Effect of commonly used enhancement solutions on the viability of Toxoplasma gondii tissue cysts in pork loin.
PubMed:Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations.
PubMed:Evaluation of nisin-coated cellulose casings for the control of Listeria monocytogenes inoculated onto the surface of commercially prepared frankfurters.
PubMed:Effectiveness of acidic calcium sulfate with propionic and lactic acid and lactates as postprocessing dipping solutions to control Listeria monocytogenes on frankfurters with or without potassium lactate and stored vacuum packaged at 4.5 degrees C.
PubMed:Relationship between NMF (lactate and potassium) content and the physical properties of the stratum corneum in healthy subjects.
PubMed:Effect of reheating on viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters following refrigerated or frozen storage.
PubMed:Radiation (gamma) resistance and postirradiation growth of Listeria monocytogenes suspended in beef bologna containing sodium diacetate and potassium lactate.
PubMed:Effect of sodium chloride replacement on some characteristics of fermented sausages.
PubMed:Synergy between nisin and select lactates against Listeria monocytogenes is due to the metal cations.
PubMed:Effects of pH and agitation on the growth of Listeria monocytogenes Scott A in brain heart infusion broth containing combined potassium lactate and sodium diacetate during storage at 4 or 10 degrees C.
PubMed:Use of pulsed-field gel electrophoresis to monitor a five-strain mixture of Listeria monocytogenes in frankfurter packages.
PubMed:Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display.
PubMed:Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork.
PubMed:Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content.
PubMed:Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and 100 degrees C.
PubMed:Actively phosphorylating mitochondria are more resistant to lactic acidosis than inactive mitochondria.
PubMed:Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin.
PubMed:Aluminium loading in children receiving long-term parenteral nutrition.
PubMed:Electrophoresis of gliadins in long acrylamide gels: method and nomenclature.
PubMed:Potassium, lactate, and water fluxes in human quadriceps muscle during static contractions.
PubMed:Effects of sodium and potassium salts with anions other than chloride on renin secretion in the dog.
PubMed:[Potassium substitution by potassium lactate or asparaginate in operations using the heart-lung machine].
PubMed:[Value of the use of potassium lactate in reanimation].
PubMed:The effect of sodium and potassium lactates upon the absorption and elimination of microcrystalline sulfadiazine.
pH control agent. One of the least bitter-tasting salts available; finds wide used in the food industry Potassium lactate is a compound with formula KC3H5O3. It is the potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids but is available at up to 78% solids.
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