What is Sodium Lactate?
Sodium lactate is natural salt that is derived from a natural fermentation product, lactic acid. Lactic acid is produced naturally in foods such as cheese, yogurt, hard salami, pepperoni, sour dough bread and many others by the action of lactic acid starter cultures (also known as a "good" bacteria) on the sugars that are naturally present in the food products. The production of the lactic acid increases the acidity of the product, flavoring the product with a desired taste characteristic and offering some protection from spoilage. Salts of lactic acid are a more powerful pathogen inhibitor than the lactic acid itself. Since salt is the best preservative that can be used in food products by creating an undesirable environment for bacteria, sodium lactate has a distinct advantage over sodium chloride since it contains 50% less sodium. This gives us the pathogen inhibiting characteristics needed, while keeping sodium levels low when compared to traditional meat products. Sodium Lactate should not be confused with lactose, the sugar found in milk products. This same lactic acid and the lactate salts of lactic acid naturally occur in all animal and human muscle tissue. The production of lactic acid is as important part of the energy metabolism of muscle tissue. During the normal metabolic cycle in our body, about 120 grams of lactic acid is produced daily (Ir. J. T. De Koos, Die Fleischerei, 1/1993). Sodium Lactate is a known component of the stratum coreum layer of the skin. (Cosmet and Toilitries 93, 85, 1978). Sodium lactate is produced by the natural fermentation of the sugars from corn or beets. These sugars are fermented with lactic acid starter culture, similar to those used for cheese or yogurt production. The fermented solution is mixed with caustic soda (same used in pretzel and bagel manufacturing to coat the outside) to form sodium lactate in the same fashion soy milk is mixed with Calcium Sulfate to form tofu. These natural salts were the first natural ingredients found to inhibit the growth of botulism causing bacteria (Clostridium botulinum).
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How long will your products stay fresh?
For optimum freshness, please consume our products on or before the “use by” date printed on the package. Once the package is opened, reseal or wrap tightly and keep refrigerated below 40º at all times. The shelf life of an opened package depends upon the type of product. The following is a general guideline.
- Sunday Bacon: 5 days
- Turkey Bacon: 2-3 days
- Organic Sausages: 2-3 days
- Deli Meats: 2-3 days
- Hot Dogs: 5 days
- Dry Cured Meats: 1 week
- Sliced Cheese: 2 weeks
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Can I freeze your products? How long can I keep them in the freezer?
Our Bacons, Hot Dogs, and Organic Sausages freeze very well and can be kept frozen for up to 6 months. Our Deli Meats can also be frozen for up to 6 months.
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What is carrageenan and why do you use it in some of your products?
Carrageenan, which is derived from red seaweed (Chondrus Crispus), activates extracted protein in the meat to help it bind together when formed. As the meat cooks, the heat forms a gel network, increasing moisture retention and improving the sliceability of the product. Without the addition of carrageenan, there is an increased chance that the protein in the meat "will release water during the cooking cycle, leaving pockets of water between the cooked meat and the casing. Not only is this excess water unappetizing when the product is sliced, but it contributes to microbial growth as well". (Scott Hegenbart, New Product Design, September 1991)
The U.S Food and Drug Administration approved food grade carrageenan for GRAS (Generally Regarded as Safe) status with no known toxicity or carcinogenic properties.
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What is the purpose of the dextrose and lactic acid starter culture in your dry cured products? Is it safe for those allergic to milk?
Fermented sausages, such as salami and pepperoni, are inoculated with a starter culture. This lactic acid bacteria, which is collected from raw fermented sausage, is added to ground meat in powdered form in the same way that yeast is added to bread dough. Dextrose, a simple sugar derived from corn, provides a readily available source of energy which is easily digested by the bacteria.
During the fermentation process, the sugar is converted to lactic acid. Lactic acid provides the sausage with its characteristic tangy flavor. It also lowers the pH of the product which does two very important things – it develops color and a firm structure, and it inhibits the growth of undesirable microorganisms.
Our lactic acid starter culture is not derived from dairy sources and is therefore safe for people with milk allergies. The lactic acid created by the fermentation process, is naturally occurring in the human body and does not contain milk protein.
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