Name: Sodium Lactate
Brand: Alchemme
Price: 9.5 AUD
Availability: InStock

$9.50

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500ml

1 LT

5 LT

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Sodium lactate is a sodium salt of lactic acid, which is a natural acid produced during the fermentation of sugars by lactic acid bacteria. It is commonly used in various industries, including food, cosmetics, and healthcare, due to its multiple beneficial properties. Sodium lactate is produced through the fermentation of sugars by lactic acid bacteria.

As a natural humectant, sodium lactate exhibits excellent moisturising capabilities by attracting and retaining water, thereby enhancing skin hydration. Its compatibility with various formulations makes it a popular ingredient in moisturisers, creams, and lotions, contributing to the improvement of skin texture and appearance.

Beyond its hydrating properties, sodium lactate also serves as a pH regulator, helping to maintain the acidity or alkalinity of cosmetic formulations. This pH-controlling function is crucial for ensuring the stability and effectiveness of skincare products, as well as promoting a favourable environment for the skin.

In addition to its role in skincare, sodium lactate acts as a preservative with antimicrobial properties, helping extend the shelf life of cosmetic products by inhibiting the growth of microorganisms. This preservation aspect is particularly valuable in formulations containing water, where the risk of bacterial or fungal contamination is higher.

Moisturisation: Sodium lactate is a humectant, which means it has the ability to attract and retain moisture. In cosmetics and skincare products, it can help maintain the skin's hydration by drawing moisture from the environment and delivering it to the skin.

Exfoliation: When used in higher concentrations, sodium lactate can act as an alpha hydroxy acid (AHA) exfoliant. AHAs help to gently exfoliate the top layer of dead skin cells, promoting a smoother and brighter complexion. They are often used in products like chemical peels and exfoliating lotions.

pH Adjustment: Sodium lactate can be used to adjust the pH of formulations. It acts as a buffer, helping to stabilize the pH of products and maintain them within a desired range.

Preservation: Sodium lactate can enhance the preservative properties of cosmetic and skincare products, helping to extend their shelf life by inhibiting the growth of bacteria and other microorganisms.

Product Texture and Stability: Sodium lactate can contribute to the texture and viscosity of products, helping to create a smooth and even consistency. It can also improve the stability of emulsions, suspensions, and other formulations.

Hair Care: In hair care products, sodium lactate can help improve the manageability and condition of the hair by retaining moisture and reducing frizz.

Antimicrobial Properties: While not as potent as traditional preservatives, sodium lactate does exhibit some antimicrobial properties, which can contribute to the overall microbial stability of cosmetic products.

Food Industry: Sodium lactate is also commonly used as a food additive, particularly in the meat industry. It helps enhance the flavor, texture, and shelf life of processed meats and can function as a curing agent.

It's important to note that the concentration of sodium lactate in a product can influence its effects. In lower concentrations, it primarily functions as a humectant and pH adjuster, while higher concentrations are used for exfoliation and other specific properties. As with any ingredient, individual sensitivities can vary, so it's a good practice to check ingredient labels if you have concerns about potential reactions.

Chemical Formula: C3H5NaO3

Molecular Weight: Approximately 112.06 g/mol

CAS Number: 72-17-3

Appearance: Sodium lactate is typically a clear, colorless to slightly yellowish liquid.

Solubility: It is highly soluble in water.

pH: The pH of a 50% solution is around 7-9.

Density: The density of a 60% solution is approximately 1.33 g/cm³.

Melting Point: Sodium lactate can solidify at lower temperatures, so it may appear as a solid or crystalline mass at temperatures below its freezing point.