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Typical source

Lactic acid (fermentation)

Plain-language explanation

Sodium lactate is the salt of lactic acid, used as a preservative and flavor enhancer in many foods like meats and salads. It can be produced either from natural fermentation of sugars like corn or beets, or synthetically. When derived from plant-based sources through fermentation, it is considered halal by major certification bodies, but if produced from non-halal animal sources, it would be haram. Therefore, its halal status depends entirely on the source material used in its production.