Sodium Lactate for skin supplier CAS 72-17-3 | Ausreson

CAS: 312-85-6

MF: C3H5NaO3

MW: 112.06

EINECS: 206-231-5

Specification: 99% min Sodium Lactate Powder

Sample: Sodium Lactate Powder Avaliable

Packaging: 1kg/bag, 25kg/drum

Brand: Ausreson

MOQ: 1 kg

Appearance: yellow colorless powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Last updated: March 2026

Sodium Lactate Powder Usage and Synthesis.

Suitable for correcting metabolic acidosis. Used as a buffer in peritoneal dialysis fluid. Used for hyperkalemia with severe arrhythmias and widened QRS waves.

Used to alkalinize urine, prevent and treat uric acid stones, infant enteritis, etc. Intravenous drip: Metabolic acidosis: The dosage should be calculated according to the patient's base deficiency. The volume (mL) of sodium lactate (mol/L) required = base deficiency (mmolChemicalbook/L) × 0.3 × body weight (kg). This drug is not commonly used to correct metabolic acidosis.

Hyperkalemia: 40-60mL of 11.2% injection of this drug can be intravenously dripped for the first time, and then administered as appropriate. Patients with severe hyperkalemia should be given the drug under electrocardiogram monitoring. Sometimes the dosage needs to be as high as 200mL to be effective. Careful monitoring should be taken to prevent hypernatremia and heart failure.

Why 60% Concentration is the Industry Standard

• Targeted Pathogen Control: In 2026, it is the primary organic salt used to inhibit Listeria monocytogenes, Clostridium botulinum, and Salmonella. By disrupting the pH gradient across bacterial cell membranes, Sodium Lactate liquid extends the shelf life of fresh and cooked meats by 30-50%.

• Advanced Humectancy (NMF Factor): As a key component of the skin’s Natural Moisturizing Factor (NMF), the liquid form is a powerful humectant with 80% higher water-holding capacity than sodium PCA in certain 2026 dermatological tests.

• Flavor Enhancement & Succulence: In culinary science, it acts as a flavor enhancer that suppresses "warmed-over flavor" (WOF) in pre-cooked meats while maintaining the juiciness (yield) of the product during the cooking process.

• Synergy with Sodium Diacetate: In 2026, the "Lactate-Diacetate Blend" is the industry's most trusted synergetic defense against spoilage in the cold chain.

Why "60% Low-Color Liquid" is the 2026 Quality Standard

1. Instant Miscibility: The 60% liquid format eliminates the "clumping" issues associated with powders in large-batch mixing tanks, ensuring a homogenous distribution in everything from shampoo bases to meat brines.

2. Color Neutrality: 2026's top-tier Sodium Lactate liquid is water-white to pale yellow and odorless, ensuring it does not interfere with the aesthetic of premium transparent gels or the natural color of raw poultry.

3. Pump-Friendly Viscosity: Engineered for 2026's automated smart-factories, the liquid maintains a consistent viscosity that prevents nozzle clogging in precision injection systems.

The 2026 "Fluid Purity" Checklist

• 58% - 62% Concentration (Refractive Index Verified): The precise window for industrial reliability.

• L-Lactate Stereoisomerism: High-purity 2026 liquids prioritize the L-form (naturally occurring in the body) over the D-form for superior biocompatibility.

• Ultra-Low Heavy Metals: Must meet strict 2026 FCC (Food Chemicals Codex) and USP standards for Lead and Arsenic.

• pH Range (6.5 - 8.5): Carefully buffered to ensure stability without causing protein denaturation in food or irritation in skincare.

Frequently asked questions

In 2026, choose Liquid for large-scale production where ease of pumping and mixing is critical. Choose Powder for water-sensitive formulas (like pressed powders or solid bars) or to save on long-distance international shipping costs.

Technically, it is a preservative booster. While it effectively inhibits specific pathogens like Listeria, in 2026 it is usually used as part of a "hurdle technology" strategy alongside other natural antimicrobials to ensure full-spectrum safety.

Yes. 2026 Sodium Lactate liquid is typically derived from Non-GMO vegetable fermentation, making it compatible with COSMOS (cosmetic) and organic food labeling in most regions.

It significantly improves the tenderness and juiciness of the meat fiber by increasing the protein's ability to bind water, a major selling point for 2026's premium deli and "ready-to-eat" sectors.

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