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Typical source

Lactic acid (fermentation)

Plain-language explanation

Sodium lactate is the salt of lactic acid, a natural preservative that controls acidity and extends shelf life in foods like meats and baked goods. It is typically produced through the fermentation of sugars by bacteria, but can also be chemically synthesized. Its halal status depends entirely on the source: if derived from plant-based sugars or dairy, it is halal, but if from animal sources, the animal must be slaughtered according to Islamic law. Major certification bodies like JAKIM and MUI consider it halal only when verified from permissible sources.