Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What Is Sodium Lactate? Is That Milk?


VydorScope

Recommended Posts

VydorScope Proficient

What is sodium lactate? Is that Milk? I see it listed on some of foods I ate today, and Im feeling very bad, and I am TRYING to aviod milk.....along with gluten.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



frenchiemama Collaborator

Sodium Lactate is another name for Lactic Acid, and I do believe that it is found in milk (among other places).

Canadian Karen Community Regular

Open Original Shared Link

Don't know if you will be any further ahead by this link, but I think it is a kind of salt additive.....

Karen

Kasey'sMom Enthusiast

I've seen lactic acid being derived from beets here recently in a few products.

Here's an explantation from Applegate Farms on what lactic acid is and does.

:)

Open Original Shared Link

Click on "Our Prodcuts & Ingredients."

VydorScope Proficient

Thanks! After posting this, I did find this page

Open Original Shared Link

which clearly says its not a milk product.

ebrbetty Rising Star

SURPRISINGLY DAIRY FREE INGREDIENTS

Calcium Lactate

Calcium Propionate

Calcium Stearoyl

Lactylate

Cocoa Butter Cocoa Powder

Cream of Tartar

Lactic Acid

Lecithin Oleoresin

Sodium Lactate

pinkpei77 Contributor

from my vegan handbook.. it lists it as "the salt from lactic acid"

and not appropriate for vegans.. which means it is an animal by-product and has dairy in it.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



penguin Community Regular

This is from Wikipedia:

Lactic acid in food

Lactic acid is used in a variety of foodstuffs to act as an acidity regulator. Although it can be fermented from lactose (milk sugar), most commercially used lactic acid is derived by using bacteria such as Bascillus acidilacti, Lactobascillus delbueckii or L. bulgaricuswhey to ferment carbohydrates from sources such as cornstarch, potatoes or molasses. Thus, although it is commonly known as "milk acid", products claiming to be vegetarian or vegan do sometimes feature lactic acid as an ingredient.

  • 10 years later...
jamesfood Newbie

Sodium Lactate, E325, CAS no.72-17-3, is a sodium salt of lactic acid manufactured process through neutralizing lactic acid, available as Clear, colorless, slightly syrupy liquid. Also has powder form  Function and Uses: in food industry, used in meat products like roast pork, ham, sandwich, sausage, chicken products and cooked products. as preservatives.

For Application, uses, MSDS, side effects 

Source from : Open Original Shared Link

 

Archived

This topic is now archived and is closed to further replies.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,228
    • Most Online (within 30 mins)
      7,748

    CindyNR
    Newest Member
    CindyNR
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • xxnonamexx
      I noticed eating gluten-free or CGF foods have higher sugar and sodium some. No added sugar protein bars I found better with plant fiber. I wanted to know what are you go to besides whole fruits/veggies that you find are healthy for you where you can feel eating normal without hurting yourself or health. I was looking into subscription based like Thrift to see if there is something that is healthier CGF that can make me feel normal. Thanks
    • Jmartes71
      Thankyou because I met up with K B with well known bay area hospital once and she said she knows I don't like to take meds, I said thats incorrect, I have issues.Thats the one that said I was deemed " unruly " when she admitted I was celiac when I asked why am I going through this.
    • cristiana
    • trents
      Cristiana, that sounds like a great approach and I will be looking forward to the results. I am in the same boat as you. I don't experience overt symptoms with minor, cross contamination level exposures so I sometimes will indulge in those "processed on equipment that also processes wheat . . ." or items that don't specifically claim to be gluten free but do not list gluten containing grains in their ingredient list. But I always wonder if I am still experiencing sub acute inflammatory reactions. I haven't had any celiac antibody blood work done since my diagnosis almost 25 years ago so I don't really have any data to go by.   
    • cristiana
      I've been reflecting on this further. The lowest TTG I've ever managed was 4.5 (normal lab reading under 10).  Since then it has gone up to 10.   I am not happy with that.  I can only explain this by the fact that I am eating out more these days and that's where I'm being 'glutened', but such small amounts that I only occasionally react. I know some of it is also to do with eating products labelled 'may contain gluten' by mistake - which in the UK means it probably does! It stands to reason that as I am a coeliac any trace of gluten will cause a response in the gut.  My villi are healed and look healthy, but those lymphocytes are present because of the occasional trace amounts of gluten sneaking into my diet.   I am going to try not to eat out now until my next blood test in the autumn and read labels properly to avoid the may contain gluten products, and will then report back to see if it has helped!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.