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Preservative mechanism of sodium diacetate and its application in food

Views: 63     Author: Site Editor     Publish Time: 2022-12-16      Origin: Site


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Sodium diacetate is a white crystal with an acetic acid odour, easily hygroscopic, very soluble in water, decomposes when heated above 150°C, is flammable and is stable in cool, dry conditions. Sodium diacetate is mainly based on the decomposition of the molecular state of acetic acid to act as an antibacterial agent, which has a good inhibitory effect on bacteria and moulds. Sodium diacetate is a non-ADI (Acceptable Daily Intake) substance and is classified as a GRAS (Generally Recognised as Safe for Use) substance by the US Food and Drug Administration.

Sodium diacetate is a molecular complex of sodium acetate and acetic acid, a white hygroscopic crystalline solid. It decomposes when heated above 150°C and is flammable. 1 g of sodium acetate is soluble in approximately 1 ml of water and the pH of a 10% aqueous solution is 4.5-5.0.

Main features

Anti-mould and anti-corrosion effect is better than benzoic acid salts, the general dosage is 0.3-3g/kg; does not change the characteristics of food, not affected by the pH value of the food itself, participate in human metabolism, produce carbon dioxide and water, can be seen as part of the food, maintain the original colour, aroma, taste and nutrients of the food; wide range of use, used in all kinds of food anti-mould and anti-corrosion, and in Medicine, tobacco, paper, fruit preservation, feed and other industries; easy and flexible operation, can be added directly or sprayed or impregnated; soft acidity, overcoming the peculiar stimulating smell of propionate.

Research has shown that sodium diacetate inhibits the production of moulds mainly by effectively penetrating the cell wall of moulds and interfering with enzyme interactions, thus achieving efficient mould prevention and corrosion protection. The inhibition effect of sodium diacetate on Aspergillus niger, Rhizopus niger, Aspergillus flavus and Xylaria green is better than that of potassium sorbate.

food additives

Practical applications in food

For pre-prepared meat products

The maximum amount of sodium diacetate used in prepared meat products and cooked meat products is 3.0 g/kg.

For use in beverages, beer

The amount of sodium diacetate added to non-alcoholic beverages is 0.05%-0.06%; 0.04%-0.05% for soda-type beverages; 0.04% for fresh orange juice, hawthorn juice, etc., which can be kept for 6 months.

For soy sauce, sauces, pickles, kimchi, pickles

Soy sauce Sodium diacetate added at 0.3%, preserved for 3 months without mould during the high temperature season.

Sauces As sauces are viscous and sodium diacetate is not easily dispersed evenly in them, a 5% aqueous solution of sodium diacetate can be added under heating before leaving the factory.

Pickles Sodium diacetate can be added by dissolving it in soy sauce at a rate of 3g/kg.

Pickled vegetables on wine lees Sodium diacetate may be added dissolved in shoyu or cooking wine at an addition rate of 2 g/kg.

Vinegar Pickles Add directly at 1g/kg.

Pickled gherkins, beetroot and other pickled vegetables An equal amount of sodium diacetate may be added to vinegar containing table salt. To prevent cloudy brine in pickled vegetables, salt, spices and sodium diacetate may be dissolved in water before adding vinegar.

Pickles The pickling operation should be very careful to prevent contamination with bacteria, otherwise a jar of vegetables will rot. If sodium diacetate is used, the production of pickles can be made without a pickle jar, and pickles can be made at any time throughout the country. Reference method: add cool boiling water to dissolve sodium diacetate in a container, make a 5% aqueous solution, add salt, seasoning, etc., then put in washed vegetables such as daikon, cucumber, pepper, celery, cowpea corner, etc., can guarantee 2 months without mold, and taste delicious (vegetables must not be underwater, not exposed to the water). In addition, if kimchi manufacturers produce bagged kimchi, 3g/kg (by weight of fresh vegetables) of sodium diacetate should be added to ensure 6 months of no mould deterioration.

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