E328 – Ammonium lactate
AntioxidantsDescription
Technical Description: A white to yellowish, slightly viscous liquid or crystalline powder produced by the reaction of lactic acid with ammonia. Used as a humectant, pH regulator, and flavoring agent.
Notes
Ammonium lactate is produced by combining lactic acid with ammonia or ammonium compounds. The lactic acid portion comes from the natural fermentation of plant sugars by bacteria – the same process that creates the tangy flavor in yogurt and pickled vegetables. When this lactic acid is mixed with ammonia (a nitrogen compound), it creates ammonium lactate, which appears as a white to slightly yellowish liquid with the ability to attract and hold moisture from the surrounding air. As a humectant, ammonium lactate's main job in food is to help products retain moisture and stay fresh longer. It prevents foods from drying out and becoming stale, which is particularly important in baked goods, processed snacks, and packaged foods that need to maintain their texture over time. You might find it in items like bread, crackers, granola bars, and various shelf-stable products where moisture control is crucial for quality and consumer satisfaction. While the lactic acid component is naturally derived, the addition of ammonia makes this additive a synthetic compound. It's suitable for vegetarian and vegan diets since no animal products are involved in its production. However, some people following very strict natural food diets might prefer to avoid it due to the synthetic ammonia component. The additive is approved for use by food safety agencies and is considered safe in the small amounts typically found in foods, though it's used less frequently than other lactate compounds.