INS 326 is potassium lactate, the potassium salt of lactic acid (the same acid that makes yogurt sour). On packaged-food packs it shows up most often in vacuum-packed processed meats (chicken sausage, ham, salami, cured cuts) and packaged seafood, where it acts as a preservative and acidity regulator. It is often paired with sodium lactate in meat applications. Veg status depends on the source the manufacturer uses and is permitted by FSSAI for specified food categories.
Quick Facts
INS Number
326
E-Number
E326
Category
Preservative
Veg Status
Source-dependent
FSSAI Status
Permitted by FSSAI
JECFA ADI
Not specified (1974)
Chemical Name
potassium 2-hydroxypropanoate
What is INS 326?
INS 326 is potassium lactate, the potassium salt of lactic acid (the same acid that makes yogurt sour). On packaged-food packs it shows up most often in vacuum-packed processed meats (chicken sausage, ham, salami, cured cuts) and packaged seafood, where it acts as a preservative and acidity regulator. It is often paired with sodium lactate in meat applications.
Why brands add it
Brands use it because it does several jobs at once: it lowers water activity which slows microbial growth (preserving meat without strong vinegar or salt taste), it buffers acidity to a comfortable range, and it carries a mild salty note that fits cured-meat profiles without raising sodium too high. The potassium salt form is favoured in low-sodium reformulations of processed meat where sodium reduction is the brand's goal.
Where you'll find it
INS 326 commonly shows up on Indian packets in these categories:
vacuum-packed chicken sausage and ham
salami and cured meat
packaged seafood and fish
ready-to-eat meat snacks
some processed cheese
low-sodium reformulations of processed meat
Veg or non-veg? - Source-dependent
Potassium lactate is made by neutralising lactic acid with potassium hydroxide. The lactic acid itself is produced by Lactobacillus fermentation of a sugar substrate. In India the substrate is most often plant-derived (corn syrup, sugar, or molasses), but whey-based fermentation (using a dairy by-product as substrate) also exists. The salt-form INS number alone does not say which substrate was used. The Indian veg/non-veg dot on the pack is the brand's declaration; if a product is dairy-free and vegan-labelled, the potassium lactate in it is from a vegan substrate.
FSSAI status and JECFA evaluation
FSSAI: Permitted by FSSAI as a preservative and acidity regulator under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for specified food categories (primarily processed meats, seafood, and dairy) with category-specific upper limits. Note: the D(-) and DL forms of lactic acid (and their salts) are not permitted for use in foods specifically formulated for infants under three months, because infants can have difficulty metabolising the D-isomer. Commercial food-grade potassium lactate is typically the L-(+) form.
JECFA: ADI 'not limited' for potassium lactate, established at the 18th JECFA (1974), based on the toxicology monograph for lactic acid and its ammonium, calcium, potassium, and sodium salts prepared at the 17th JECFA (1973). 'Not limited' is JECFA's classification at typical use levels: lactic acid and its salts are normal intermediates in human carbohydrate metabolism. The 1973 evaluation included a restriction that D(-)-lactic acid and DL-lactic acid (and their salts) should not be used in infant foods.
Also known as
On packets, in recipes, and in conversation, INS 326 is also called:
326ins 326e326e 326potassium lactatepotassium 2-hydroxypropanoatepotassium salt of lactic acidmeat preservativesausage preservative
Frequently Asked Questions
Is INS 326 vegetarian?+
Source-dependent. Potassium lactate is made by neutralising lactic acid with potassium hydroxide. The lactic acid itself is produced by Lactobacillus fermentation of a sugar substrate. In India the substrate is most often plant-derived (corn syrup, sugar, or molasses), but whey-based fermentation (using a dairy by-product as substrate) also exists. The salt-form INS number alone does not say which substrate was used. The Indian veg/non-veg dot on the pack is the brand's declaration; if a product is dairy-free and vegan-labelled, the potassium lactate in it is from a vegan substrate.
Is INS 326 permitted by FSSAI?+
Permitted by FSSAI as a preservative and acidity regulator under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for specified food categories (primarily processed meats, seafood, and dairy) with category-specific upper limits. Note: the D(-) and DL forms of lactic acid (and their salts) are not permitted for use in foods specifically formulated for infants under three months, because infants can have difficulty metabolising the D-isomer. Commercial food-grade potassium lactate is typically the L-(+) form.
What is INS 326 used for?+
Brands use it because it does several jobs at once: it lowers water activity which slows microbial growth (preserving meat without strong vinegar or salt taste), it buffers acidity to a comfortable range, and it carries a mild salty note that fits cured-meat profiles without raising sodium too high. The potassium salt form is favoured in low-sodium reformulations of processed meat where sodium reduction is the brand's goal.
Is INS 326 (also written as E326) the same thing?+
Yes. INS 326 (the Codex International Numbering System used by FSSAI) and E326 (the European E-number system) refer to the same compound. The digits are identical for almost all common additives. Indian packets may show either form, or the common name (potassium lactate).
This page summarises FSSAI's permission status and JECFA's scientific evaluation. It is not medical or dietary advice. Manufacturer ingredient sourcing can vary, especially for source-dependent additives - the Indian veg/non-veg dot logo on the pack is the brand's declaration. For health decisions, consult a doctor or registered dietitian.