Food additives data book - wordpres

Acidulants 36
Butyl lactate is used as a component of adhesives at levels not to exceed good manufacturing
practices.
Calcium lactate is GRAS for miscellaneous and general-purpose usage in the United States with no
limitation other than good manufacturing practices. Calcium lactate is a flavour enhancer, flavour agent
or adjuvant, leavening agent, nutrient supplement, stabiliser and thickener. It can be used as a firming
agent for apple slices and canned grapefruit at a level not to exceed 0.035% calcium by weight of the
finished product, and to prevent discoloration of fruit prior to thermal processing. It is used as a gelling
agent in artificially sweetened fruit jelly, preserves, and jam. It ensures clarity in the brine of Spanish
olives. It is used in salad dressings and marinades and in baking products. A mixture of sodium
alginate, calcium carbonate, lactic acid, and calcium lactate can be used to bind ground and formed
raw or cooked poultry pieces at a level not to exceed 1.55% of the product with the combination of
lactic acid and calcium lactate at a level not to exceed 0.6% of product. It can be used to bind and
extend poultry products and is required at a rate of 10% of the binder if rennet-treated, calciumreduced
dried skim milk used or 25% of binder if rennet-treated sodium caseinate is used. Calcium
lactate is used to protect flavour in cooked semi-dry and dry products including sausages, imitation
sausage and non-specific meat food sticks at a level of 0.6% in product formulation.
Ferrous lactate is GRAS for miscellaneous and general-purpose usage in the United States with no
limitation other than good manufacturing practices. Ferrous lactate can be used as a dietary and
nutrient supplement.
Potassium lactate is GRAS for miscellaneous and general-purpose usage in the United States with no
limitation other than good manufacturing practices. Potassium lactate is used as a flavour enhancer,
flavouring agent or adjuvant, humectant and pH control agent. It can be used to acidify margarine and
oleomargarine at a level sufficient for purpose. It can be used to flavour various poultry and poultry
food products at a level not to exceed 2% of formulation.
Sodium lactate is GRAS for miscellaneous and general-purpose usage in the United States with no
limitation other than good manufacturing practices. Sodium lactate is used as a flavour enhancer,
flavouring agent or adjuvant, pH control agent, denuding agent, emulsifier, hog scald agent, humectant,
lye peeling agent, washing agent and cooked-out juices retention agent. It is used in biscuits, fruits, hog
carcasses, meat products, nuts, sponge cake, Swiss roll, vegetables, and bottled water. It can be used to
acidify margarine and oleomargarine at a level sufficient for purpose. It is limited in meat products
where allowed to 5% of phosphate in pickle at a 10% pump level; and 0.5% of phosphate in product.