date:Jun 15, 2015
sed meat. By placing sodium lactate or sodium lactate blends with potassium lactate or potassium lactate blends, and utilizing a reduced sodium cure, sodium can be successfully reduced by over 50%, stated Reidy.
A blend of potassium lactate and potassium diacetate has a saltier taste compared to other lactate blends, so less salt could be used in a formula. Cost reductions can be achieved when using a lactate/diacetate blend instead of straight lactate. The biggest benefit in using lactate blen