Potassium Lactate 60% Solution · Low-Sodium Lactate for Humectancy, Buffering & Shelf-Life Support (E326)

Name: Potassium Lactate 60% Solution
Brand: Atlas Global Trading Co.
SKU: ACID-POTASSIUM-LACTATE-60
Availability: InStock

Potassium lactate 60% solution (E326) is a potassium-based lactate widely used in meat & poultry, seafood, sauces, dips and chilled ready meals where moisture management, pH stability and shelf-life robustness are critical. As a functional alternative or complement to sodium lactate, potassium lactate supports humectancy and water activity management, provides buffering capacity and can help maintain eating quality (juiciness, tenderness) in protein systems. It is often chosen for sodium-reduction strategies because it delivers lactate functionality with potassium instead of sodium. Atlas Global Trading Co. supplies food-grade potassium lactate 60% from qualified producers, supported by complete technical documentation, regulatory support and reliable global logistics.

Function: Humectant & water activity support, acidity regulator/buffer and shelf-life support (E326)

Typical form: clear liquid, ~60% potassium lactate (w/w) in water (other concentrations on request)

Key feature: Lactate performance with reduced sodium contribution—useful for sodium-reduction reformulations

Potassium lactate solutions are often used with complementary systems such as Lactic Acid, Sodium Lactate 60% Solution, GDL (E575) and buffering citrates like Sodium Citrate Dihydrate. Explore the full Acidulants portfolio or browse our Product Index (A–Z) for complementary preservatives, phosphates, stabilisers and functional ingredients.

Product overview

Potassium lactate 60%: lactate functionality with a potassium base for modern reformulation

Potassium lactate is the potassium salt of lactic acid. In food formulations it supports humectancy and moisture retention, contributes to water activity management and provides buffering for pH stability. In meat and poultry applications, potassium lactate is used to support yield and sensory quality (juiciness, tenderness) and can contribute to shelf-life strategies when combined with appropriate hurdles (hygiene, packaging, refrigeration). Because potassium lactate reduces sodium contribution compared to sodium lactate, it is often selected in reduced-sodium product development and “better-for-you” positioning.

Key characteristics

Identity: potassium salt of lactic acid (potassium lactate).
E-number: E326 (potassium lactate) in many markets.
Form: aqueous solution, commonly 60% w/w potassium lactate (other concentrations may be available).
Appearance: clear to slightly yellow liquid; mild taste profile (slightly salty) and low odour.
Solubility: fully miscible with water; easy to dose into brines, marinades and liquid systems.
Buffering & pH control:
- Provides buffering capacity in lactic acid/lactate systems,
- Helps stabilize pH in products sensitive to pH drift during storage.
Humectancy & water activity:
- Supports water binding and can help reduce water activity in some systems,
- Helps maintain moisture and eating quality in chilled products.
Protein system benefits:
- Supports yield and juiciness in meat/poultry brines and marinades,
- May improve process tolerance and stability when used alongside salts, phosphates and buffers (formulation-dependent).
Sodium-reduction positioning: enables lactate functionality with potassium instead of sodium, supporting reduced-sodium recipes (overall nutritional context matters).
Labelling: typically declared as “potassium lactate” (and/or “acidity regulator”) with E-number where required.

Atlas supports customers in selecting lactate concentration, dosing strategy and complementary ingredients (buffers, phosphates, preservatives, stabilisers) to reach pH, sensory, sodium and shelf-life targets.

Indicative specification points

Specifications depend on grade and producer. Typical parameters for potassium lactate 60% solution include:

Assay: ~60% potassium lactate (w/w) (or as agreed); solids content controlled for performance and dosing.
Appearance: clear to slightly yellow liquid; free from visible foreign matter.
Odour/taste: mild, characteristic; free from off-odours.
pH (as supplied): defined range for process compatibility and consistent functionality.
Specific gravity / density: controlled for accurate dosing and in-line quality checks.
Colour: controlled to minimize impact in light-coloured applications.
Chlorides, sulphates and other ions: limited per specification/grade.
Heavy metals & impurities: restricted in line with food ingredient standards.
Microbiology: low microbial counts appropriate for food-grade production and controlled handling.

Each shipment is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documents (GMO status, allergen statements, dietary suitability, contaminant/heavy metal declarations, origin information, Halal/Kosher certificates and others) can be provided depending on producer and grade to support audits and customer specifications.

Meat & poultry brines and marinades

Cooked meats and poultry – supports yield and juiciness in injected or tumbled systems.
Deli meats and RTE items – used as part of multi-hurdle strategies under chilled distribution.
Fresh or frozen preparations – helps maintain moisture and eating quality across storage conditions.
Reduced-sodium recipes – can partially replace sodium-based ingredients while maintaining lactate functionality (balance taste and mineral profile).

Seafood applications

Shrimp and seafood marinades – supports moisture retention and chilled stability.
Restructured seafood products – used in selected systems to support texture and shelf-life strategy (application-dependent).

Chilled ready meals & prepared foods

Cook-chill and sous-vide products – supports stability alongside packaging and refrigeration.
Prepared sauces and protein components – provides buffering and humectancy in complex formulations.

Sauces, dips & savoury systems

Sauces and dressings – helps stabilize pH and can smooth acidity in multi-acid systems.
Refrigerated dips and spreads – contributes to moisture management and shelf-life strategy.
Savoury fillings and prepared components – supports process tolerance and sensory profile (formulation-dependent).

Formulation guidance

Dosage depends on product type, target pH and water activity, sensory profile, process conditions and regulatory limits.
In proteins, optimize the full brine system (salt, phosphates, citrates/buffers, flavours) and the processing method (injection/tumbling, thermal profile).
Shelf-life outcomes require validation under real distribution conditions; hygiene, packaging and refrigeration are essential.
For sodium reduction, assess total sodium/potassium contribution, flavour impact and nutritional positioning in the target market.
Confirm permitted uses, maximum levels and labelling requirements for E326 in each destination market and product category.

Reduced-sodium lactate system solutions

Atlas can supply potassium lactate 60% as a stand-alone ingredient or integrate it into solutions combining lactic acid, lactates, citrates, phosphates, preservatives, stabilisers and flavour systems for meat & poultry, seafood, sauces and chilled ready meals. We help align sodium targets, sensory profile, yield, pH stability and shelf-life robustness using the broader Atlas portfolio.

Discuss potassium lactate solutions

Quality & documentation

Supplied as food-grade potassium lactate 60% solution with agreed specifications for assay, pH, density, colour and impurities.
Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
Additional documents may include GMO status, allergen declarations, dietary suitability, contaminant/heavy metal statements, origin information and Halal/Kosher certificates depending on producer and grade.
Manufacturing sites typically operate under HACCP and recognised food safety systems such as FSSC/ISO 22000; further certifications can be requested.
Customers remain responsible for permitted uses, maximum levels, additive declarations and labelling compliance in each destination market.

Packaging, storage & logistics

Standard packaging options include plastic drums and IBCs (intermediate bulk containers); other pack sizes can be discussed.
Store in tightly closed original packaging in a cool, dry, well-ventilated area, away from direct sunlight and incompatible materials.
Protect from extreme temperatures; verify handling recommendations for viscosity/pumpability in cold conditions.
Shelf life is defined on the specification and COA; customers should verify performance and sensory impact during storage.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your intended application (meat/poultry brines, seafood, sauces/dips, chilled ready meals), sodium-reduction targets (if applicable), process conditions (injection/tumbling, cooking profile, packaging, cold chain), annual volume, preferred concentration and packaging, documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable potassium lactate solution grades and complementary system options for your project.