Laktaatin

Laktaatin is the Finnish term commonly used to refer to lactates, the salts or esters of lactic acid. Common lactates include sodium lactate, calcium lactate, and potassium lactate. They occur naturally in small amounts in dairy and fermented foods and are produced industrially for a range of applications.

Lactates can be prepared by fermenting carbohydrates with lactic acid bacteria or by neutralizing lactic acid with inorganic bases. In food processing they function as acidity regulators, humectants, and flavor enhancers; in pharmaceutical and cosmetic contexts they serve as buffering agents and excipients. In medicine, sodium lactate is a component of some intravenous solutions, such as lactated Ringer’s, used to restore fluid and electrolyte balance.

In human metabolism, lactate is produced from pyruvate during anaerobic glycolysis and is transported between tissues by monocarboxylate transporters. It can be oxidized to generate energy in exercising muscle and other tissues, or it can be converted back to glucose in the liver through gluconeogenesis (the Cori cycle). Lactate metabolism plays a role in maintaining acid-base balance during and after exercise.

Safety and regulation: Lactates used as food additives are widely approved and generally recognized as safe. They are also used in cosmetics and as medical buffers. As with any supplement or medical infusion, dosage and use should consider individual health conditions, particularly liver or kidney impairment.