My diet:

E326 Potassium lactate

E326Acidity regulatorsOrigin: Fermented
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Every diet

VeganYes

The lactic acid is fermented, then neutralized. It is not milk.

Gluten-freeYes
HalalYes
KosherYes
KetoYes
Low-FODMAPYes
The short answer
Potassium lactate (E326) is fermented lactic acid neutralized with potassium. It is GRAS, it is not milk, and deli meats use it to stay moist and to slow bacteria.
Generally safe

Fine for most people at normal amounts.

E-numberE326
Comes fromFermented
What it doesAcidity regulators
Glycemic index—
Daily limitNot set
Also calledPotassium lactate, Potassium salt of lactic acid

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

The FDA affirms potassium lactate as GRAS (21 CFR 184.1639). The EU lists it as E326 and Canada permits it. Meat plants use it, as they use sodium lactate, to hold moisture and to slow bacteria such as Listeria. It adds potassium rather than sodium.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

In a meat brine it holds water so a slice stays juicy, and it lowers the water activity that bacteria need. The flavor is mild and a little salty.

Where it comes from: The FDA describes potassium lactate as the potassium salt of lactic acid, CAS 996-31-6, made by neutralizing lactic acid with potassium hydroxide. The lactic acid in food is produced by fermentation, not by milking an animal. The name sounds like dairy and the molecule is not.

Why it’s in food

  • Keeps deli meat moist
  • Slows Listeria and other bacteria in a brine
  • Replaces some sodium lactate
  • Buffers a confection or a drink

Often found in

Deli turkey and hamSausagesInjected roastsConfectioneryBeveragesSome sauces

Also listed as: Potassium lactate, Potassium salt of lactic acid

Health & gut impact

Not from milkBenefit

The FDA defines potassium lactate as lactic acid neutralized with potassium hydroxide. Food lactic acid is fermented. The salt is vegan unless a particular batch says otherwise.

21 CFR 184.1639

Potassium instead of sodiumUnder study

Swapping it for sodium lactate cuts sodium and adds potassium. That trade is the point of the ingredient, and it matters for anyone on a potassium restriction.

Use of potassium lactate in place of the sodium salt

What can I use instead?

Sodium lactate

Ratio: You add sodium instead of potassium

Best for: A standard deli brine

Cultured dextrose

Ratio: It is a fermentate, not a pure salt

Best for: A clean-label loaf

Related

More acidity regulators:

Acetic acid E260Acetic acid (E260) is the acid that makes vinegar sour. Diluted in food it is considered safe. The hazard is the concentrated factory form, not a splash of vinegar.Generally safeAmmonium carbonate E503Ammonium carbonate (E503) is a traditional leavening agent that makes thin cookies and crackers crisp. It breaks down into gas in the oven, so little of it stays in the finished food.Generally safeCalcium carbonate E170Calcium carbonate (E170) is ground limestone, the same calcium found in antacids. It adds calcium to plant milks and flour and is very safe.Generally safeCalcium chloride E509Calcium chloride (E509) is a salty calcium salt that firms tofu, cheese curds and pickles. It is considered safe at food doses. Too much tastes bitter, which is why recipes use a little.Generally safe

Common questions

Is potassium lactate dairy?

No. The name comes from lactic acid, which is fermented. It is not lactose and not milk protein.

Is E326 vegan?

Yes, when the lactic acid was fermented, which is the food-grade route the rule describes.

Is Potassium lactate safe?

Generally safe (90/100). The FDA affirms potassium lactate as GRAS (21 CFR 184.1639). The EU lists it as E326 and Canada permits it. Meat plants use it, as they use sodium lactate, to hold moisture and to slow bacteria such as Listeria. It adds potassium rather than sodium.

Is Potassium lactate vegan?

Yes. The lactic acid is fermented, then neutralized. It is not milk.

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Scientific sources & regulatory citations
  • 21 CFR 184.1639 (US FDA)
  • EFSA OpenFoodTox: E326
  • 21 CFR 184.1639
  • Use of potassium lactate in place of the sodium salt

INS 326 · CAS 996-31-6