What is E326?
Complete guide to understanding potassium lactate in your food
The Quick Answer
E326 is potassium lactate, a natural preservative and acidity regulator made from the potassium salt of lactic acid, used to prevent bacterial growth, extend shelf life, and maintain moisture in meat and poultry products.
It’s produced by fermenting carbohydrates (corn, beets, etc.) to create lactic acid, which is then neutralized with potassium hydroxide to create potassium lactate. As a plant-derived preservative with broad antimicrobial properties, E326 is particularly effective against dangerous foodborne pathogens like Listeria monocytogenes.
Most people eating processed meat, deli products, or canned foods regularly consume small amounts of E326.
📌 Quick Facts
- Category: Preservative, Acidity Regulator & Humectant
- Found in: Processed meat, deli meats, canned products, ready-to-eat meals
- Safety: FDA GRAS-approved, EFSA-approved, naturally derived
- Approved by: FDA, EFSA, JECFA
- Key Fact: Natural preservative; plant-derived; potassium-based (lower sodium than E325)
What Exactly Is E326?
E326 is potassium lactate, the potassium salt of lactic acid, produced by fermenting carbohydrates and then neutralizing the resulting lactic acid with potassium hydroxide.
More specifically, sugars like corn or beets are fermented to produce lactic acid. This lactic acid is then neutralized using potassium hydroxide, creating potassium lactate (KC3H5O3). The result is a clear to slightly yellowish, odorless, hygroscopic liquid that’s typically 60% solids but can be concentrated to 78% solids.
E326 is a natural preservative that inhibits bacterial, fungal, and yeast growth while also functioning as an acidity regulator and water-binding agent (humectant). It’s particularly effective at preventing Listeria monocytogenes, a dangerous foodborne pathogen in ready-to-eat meat products.
Important distinction: E326 is the potassium version of sodium lactate (E325). Both have identical preservation properties, but E326 is preferred when reducing sodium intake is a priority.
Where You’ll Find E326
E326 appears in numerous meat, dairy, and preserved food products:
– Processed meat products (most common use)
– Deli meats and sausages
– Cured meat products
– Ready-to-eat meals
– Cooked meat products
– Canned meats
– Canned fruits and vegetables
– Soups (canned)
– Cheese and dairy products
– Ice cream
– Fruit jellies
– Confectionery products
– Fruit juices and vegetable preparations
If you eat processed meat, deli meats, or ready-to-eat meals, you’ve likely consumed E326. It’s one of the most commonly used preservatives in commercial meat products.
💡 Pro Tip: Look for “Potassium lactate” or “E326” on ingredient lists. It’s especially common in deli meats, sausages, cured meats, and ready-to-eat meat products marketed for food safety and shelf-life extension.
How E326 Works in Food
E326 serves multiple critical functions in food preservation and quality.
As a preservative: E326 inhibits the growth of bacteria, yeasts, and molds. It’s particularly effective against Listeria monocytogenes, a critical food safety concern in ready-to-eat meat products. This antimicrobial action extends shelf life significantly and prevents dangerous spoilage.
As a moisture manager: E326 has exceptional water-holding capacity (humectant properties). In processed meats, it binds water and prevents drying, maintaining the juicy texture consumers expect. This prevents products from becoming tough and unappetizing during storage.
As an acidity regulator: E326 functions as a buffer, maintaining stable pH in food products. This pH stability prevents unwanted flavor changes and microbial growth that occurs in acidic or alkaline conditions.
As a flavor enhancer: E326 adds a mild, pleasant salty flavor that improves the taste profile of meat products without requiring excessive added salt.
As an emulsifier/stabilizer: E326 facilitates mixing of fat and water, improving texture and consistency in complex food systems.
Why Do Food Companies Use E326?
E326 is particularly valuable in meat products because it prevents dangerous pathogens while maintaining product quality and moisture.
For processed meat manufacturers, E326 is essential because it prevents Listeria monocytogenes—a major food safety concern in ready-to-eat meats—while maintaining the juiciness and texture consumers expect. Its water-binding properties prevent the drying that would otherwise occur during extended storage.
E326 is also preferred over sodium lactate (E325) when sodium reduction is important, allowing manufacturers to formulate “reduced sodium” products without sacrificing preservation or flavor. Its natural fermentation origin appeals to manufacturers marketing clean-label or natural products.
Is It Safe?
Regulatory authorities worldwide classify E326 as safe—with exceptional credibility given its natural, fermented origin and decades of safe use.
The FDA classifies potassium lactate as Generally Recognized as Safe (GRAS). The EFSA has authorized it as a food additive under the “quantum satis” principle, meaning it can be used in any food without specified numerical limits as long as it serves its intended function.
E326 is the potassium version of sodium lactate (E325), with identical safety and antimicrobial properties. No documented adverse effects are known at food consumption levels.
✓ Safety Confirmed: The FDA classifies E326 as GRAS (Generally Recognized As Safe). The EFSA approved it under quantum satis principle (as much as needed). No adverse effects known at food-use levels. Natural, fermented origin. Decades of safe use.
Safety Profile
E326 has an exceptionally well-established safety record.
– FDA status: Generally Recognized as Safe (GRAS)
– EFSA approval: Authorized food additive, quantum satis use
– Natural origin: Fermented from plant-derived carbohydrates
– No documented toxicity: No adverse effects at approved food use levels
– Alternative to sodium lactate: Preferred when sodium reduction important
– Regulatory approval: Canada, USA, EU, Australia all approve
Key Advantage: Potassium Instead of Sodium
E326’s primary advantage over E325 (sodium lactate) is its potassium content rather than sodium.
As health authorities increasingly recommend reducing sodium intake, E326 offers an important alternative. It provides identical preservation, antimicrobial, and moisture-retention benefits to sodium lactate, but without contributing to dietary sodium. This allows manufacturers to formulate “reduced sodium” or “low sodium” meat products while maintaining food safety and product quality.
For health-conscious consumers, E326 in processed meat products means you’re getting food safety and shelf-life extension without the sodium contribution that sodium lactate (E325) would provide.
How E326 Is Made
E326 is produced through a simple, natural fermentation and neutralization process.
Manufacturing process:
1. Carbohydrate selection: Sugars from corn, beets, or other plant sources are selected
2. Fermentation: Microorganisms ferment these sugars to produce lactic acid
3. Neutralization: The resulting lactic acid is neutralized with potassium hydroxide, creating potassium lactate
4. Concentration and purification: The product is concentrated (typically to 60% solids, up to 78%) and processed into food-grade form
5. Result: Food-grade potassium lactate ready for use as a food additive
The process is based on natural biochemistry—lactic acid is produced naturally by living organisms. E326 simply captures this natural fermentation process for food preservation.
Vegan and Dietary Status
E326 is plant-derived and suitable for plant-based diets:
– Vegan-friendly ✓ – Produced from fermentation of plant sugars
– Vegetarian ✓
– Plant-based ✓
– Natural ✓ – Naturally produced by fermentation
– Gluten-free ✓
– NOT restricted for lactose intolerance ✓ – Despite name, unrelated to lactose
– Halal – Yes, if lactic acid from non-dairy source
– Kosher – Potentially, depending on certification
E326 is one of the most plant-compatible food additives available.
The Lactose Confusion Clarified
A critical point: E326 is completely unrelated to lactose (milk sugar).
Despite the name containing “lactate” (derived from “lactic acid”), potassium lactate is entirely different from lactose. It’s not chemically similar to lactose and is not restricted for lactose-intolerant individuals. Lactose-intolerant people can safely consume products containing E326.
Even when E326 is produced through fermentation of dairy sources (which is uncommon industrially), no residual milk protein or lactose remains in the final product.
Comparison with Sodium Lactate (E325)
E326 and E325 are functionally identical with one key difference:
E326 (Potassium lactate): Potassium-based; no sodium contribution; preferred for sodium reduction
E325 (Sodium lactate): Sodium-based; same antimicrobial and preservation properties
Both: Same fermentation origin; same safety profile; same preservation effectiveness
The choice between them depends on whether sodium reduction is a priority. Both are equally safe and effective at preventing Listeria and other pathogens in meat products.
Approved Use Levels
E326 is approved for use under the “quantum satis” principle in the European Union.
This means manufacturers can use as much as needed to achieve the intended preservation effect, without specific numerical limits. In the USA, FDA approval includes only Good Manufacturing Practice (GMP) limitations.
Regulatory Approval Across Regions
E326 is approved by all major regulatory authorities:
– United States (FDA): GRAS (CFR § 184.1639)
– European Union (EFSA): Authorized per Regulation (EC) No 1333/2008
– International (JECFA/FAO/WHO): Approved
– Canada: Approved
– Australia: Approved
This near-universal approval reflects confidence in its safety across different regulatory systems.
Related Lactate Additives
E326 is part of a family of lactate-based additives with similar safety profiles:
– E270: Lactic acid (base compound)
– E325: Sodium lactate (sodium salt) – preservative, acidity regulator
– E326: Potassium lactate (potassium salt) – preservative, acidity regulator
– E327: Calcium lactate – firming agent, flavor enhancer
– E328: Ammonium lactate – acidity regulator, antioxidant
– E329: Magnesium lactate – acidity regulator, antioxidant
All share similar safety profiles and natural origins through fermentation.
Non-Food Application
Interestingly, potassium lactate has a non-food use:
E326 is used as an extinguishing medium in First Alert Tundra fire extinguishers—a separate application from its food preservative function demonstrating its chemical utility beyond food.
The Bottom Line
E326 (potassium lactate) is a plant-derived preservative and acidity regulator made from fermented carbohydrates, used to prevent bacterial growth and extend shelf life in meat and processed food products.
It’s produced naturally through fermentation of sugars (corn, beets) followed by neutralization with potassium hydroxide—a simple, natural process.
Regulatory authorities worldwide classify E326 as safe. The FDA designates it as GRAS, and the EFSA approves it under the quantum satis principle (unlimited use as needed).
E326 is particularly effective against Listeria monocytogenes, a critical food safety pathogen in ready-to-eat meat products.
No adverse effects are documented at food-use levels. Decades of use support its safety profile.
Key advantage: E326 is potassium-based rather than sodium-based, making it ideal for “reduced sodium” meat products while maintaining identical preservation and food safety benefits.
E326 is plant-derived, vegan-friendly, and gluten-free.
Most people eating processed meat, deli products, or ready-to-eat meals consume E326 regularly without any documented health concerns.
As always, food labels must declare E326 when used, enabling informed consumer choice.