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Sodium Diacetate Sodium Di Acetate Food Grade

Click here for Sodium Diacetate MSDS

Applications:

SODIUM DI ACETATE (diacetato de sodium, natriumdiacetate) has long been used as a food additive. However, over the past several years, SODIUM DIACETATE has been the subject of increased global research. Data gathered by governmental, academic and private sector studies have provided evidence of the its efficacy as an inhibitor of L. monocytogenes and C. botulinum in meat and poultry products.

Sodium acetate is produced by reaction of acetic acid with sodium hydroxide. When acetic acid and sodium acetate are mixed in equimolar proportions and allowed to crystallize, the sodium acetate crystallizes with acetic acid of crystallization. This material is called sodium diacetate (E262). It provides a solid source of acetic acid for use in dry products.

Sodium Di acetate is a free flowing, dust free and readily available source of Acetic acid , the acid familiar to the housewives in the form of vinegar- in granular form. Sodium di acetate crystals have free acetic acid firmly held into the crystal lattice of neutral sodium acetate, thereby masking the sharp odour of Acetic acid. This helps in preserving the material without affecting its natural odour. It is generally recognized as safe ingredient (GRAS) by the US FDA, and is a generally permitted food additive in Europe and elsewhere.

Of its various applications, SODIUM DI ACETATE is most widely used by the food industry as a preservative. 

Food industry:

SODIUM DIACETATE is a generally recognized as safe ingredient (GRAS) by the US FDA, and is also a generally permitted food additive in Europe and elsewhere. The FDA's CFR 184.1754 limits the use of SODIUM DI ACETATE to levels not to exceed current good manufacturing practices, and specifically defines the levels of SODIUM DI ACETATE in various food applications.

Sodium di acetate has some specific uses as a source of acetic acid. In bread production, where it is used to protect against ropiness and against some moulds, and it is also used as a flavouring in dry products, particularly to impart the flavour of vinegar. It inhibits growth of certain types of mold and many deleterious micro-organism in dough and bread (notably Bacillus Mesentericus). It also inhibits the growth of mold and rope in bread, buns and sweet goods and mold in pies and cakes. Aside from its antimicrobrial effects sodium diacetate suppresses the enzymatic action of amylases in dough. Amylases, which degrade starch, bring about an undesirable increase in maltose content of flour from sprouted cereal.

While its list of functional uses in food is long and impressive, it generally serves three purposes: as a pH control agent, as a flavor enhancer and as a microbial inhibitor.

The extra mole of acetic acid in SODIUM DI ACETATE gives it a vinegary zing. This special zesty flavor has been instrumental to the successful development of vinegar chips, a popular snack food inspired by malt vinegar fish 'n' chips.

It sometimes referred to as imitation dry vinegar, is a popular flavoring agent in seasonings, foods, sauces and ketchups. Industrial breads and coatings manufacturers rely on it to prepare extra spicy breading for fast food fish and chicken.

While SODIUM DIACETATE is often used as the primary flavor ingredient, it is also commonly employed as an adjuvant to enhance the flavor and aroma of other ingredients in the recipe, and as a sequestrant to stabilize the color, flavor and texture of food.

The baking industry typically uses it as a mold inhibitor. It serves as a dough conditioner and is an excellent anti-rope agent. Rope, a condition resulting from undesirable bacteria in dough, renders the dough useless as it contaminates and clogs baking equipment. The result is lost raw materials, lost productivity, and lost income. By simply including SODIUM DIACETATE in the manufacturer's recipe, the expensive consequences of roping are prevented. It is a fungicide and a bactericide registered to control mold and bacteria in foods.

SODIUM DIACETATE, usually in combination with lactates, is widely used by the meatpacking industry as an excellent anti-microbial preservative. It has been found to safely combat and control bacteria in processed meats, thereby increasing the safety of prepared foods. It can delay growth of spoilage micro-organism in hot dogs, lunch meats and poultry. Even small quantities of sodium diacetate can significantly prolong shelf life of meat products. Commonly used in combination with lactates for meatpacking applications. Vinegar taste on potato chips or tacos can be achieved by adding 0.1% sodium diacetate. Spread on the hot surface of the snacks immediately after production, the diacetate melts and provides the products with the savory taste of vinegar. It is sometimes referred to as imitation dry vinegar, is a popular flavouring agent in seasonings, foods, sauces and ketchups. Industrial breads and coatings manufacturers rely on sodium diacetate to prepare extra spicy breading for fast food, fish & chicken.

Other Applications:

AGRONOMY: The bacteriostatic effects of SODIUM DIACETATE make it an effective preservative for hay. Excessive moisture in hay promotes the growth of aerobic microorganisms, which ultimately reduces the bio-available nutrient content of the hay. It indirectly enhances the nutrient value of hay by inhibiting microbial growth. As the salt of an organic acid, it is a desirable alternative to organic acids which may harm farming equipment.

No toxicological data are reported when sodium diacetate is used. Since acetic acid is completely utilized in metabolism, the residues of sodium diacetate in meat, milk or poultry is considered to be negligible.

Other uses of Sodium diacetate include the usage of sodium diacetate in the foam and photographic industry for controlling pH and the replacement of oxalic or citric acid for hardening, fixing and toning.

Sodium diacetate is an excellent buffer and as such, is used for pH control. Use of sodium diacetate as buffer and stabilizer in petroleum production and drilling mud is common.

Excessive moisture enhances the microbial growth in hay thus reducing the bioavailability and life of hay. Sodium Diacetate is used as effective preservative for hay. In field of Medicine it is a popular constituents of dry blends used for renal dialysis.

MEDICINE: It is a popular ingredient in renal dialysis dry blends.

 

For more information contact manufacturer at:
MUBY CHEMICALS
S-8, SARIFA MANSION, 2ND FLANK ROAD, CHINCHBUNDER, MUMBAI 400009, INDIA.
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Last updated: 24 September, 2009.

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