DIMETHYL DICARBONATE

Dimethyl Dicarbonate has become one of the hotspots in the research of emerging non-thermal sterilization technologies. 
Dimethyl Dicarbonate is a colorless liquid with a pungent odor at high concentration at room temperature. 
Dimethyl Dicarbonate is primarily used as a beverage preservative, processing aid, or sterilant being highly active against typical beverage spoiling microorganisms like yeast, bacteria, or mould.

CAS Number: 4525-33-1
Molecular Formula: C4H6O5
Molecular Weight: 134.09
EINECS Number: 224-859-8

Synonyms: methylpyrocarbonate;oxydi-formicacidimethylester;velcorin;DICARBONIC ACID DIMETHYL ESTER;DIMETHYL DICARBONATE;DIMETHYL PYROCARBONATE;DimethylDicarbonate(Dmdc);PYROCARBONIC ACID DIMETHYL ESTER

Dimethyl Dicarbonate, also known as Viguolin, is a kind of fruit juice beverage preservative (INS No. 242) that is allowed to be used in my country's food additive use standards. 
Under normal or even low temperature conditions, Dimethyl Dicarbonate has a strong ability to kill many contaminating bacteria in fruit juice drinks, and its antiseptic effect is closely related to the modification and inactivation of key enzyme proteins in the bacteria by DMDC. 
Compared with other physical sterilization technologies, the use of Dimethyl Dicarbonate is low in cost, simple and safe to operate, and does not affect the taste, smell and color of the product. 

Dimethyl Dicarbonate is an organic carbonate ester, widely used as a microbial control agent (preservative) and sterilizing agent in beverages and liquid products.
Dimethyl Dicarbonates chemical formula is C₄H₆O₅.
Dimethyl Dicarbonate belongs to the class of dialkyl dicarbonates.

Dimethyl Dicarbonate consists of two methyl carbonate groups linked by a central carbonyl structure.
Dimethyl Dicarbonate contains reactive carbonyl (C=O) groups.
This makes it highly reactive toward nucleophiles.

Physically, dimethyl dicarbonate appears as a colorless liquid with a mild ester-like odor.
It is slightly soluble in water and miscible with many organic solvents.
Dimethyl Dicarbonate is relatively volatile.

Dimethyl Dicarbonate exhibits strong antimicrobial activity, especially against yeasts, bacteria, and molds.
Dimethyl Dicarbonate inactivates microbial enzymes.
This prevents spoilage in beverages.

Dimethyl Dicarbonate is highly reactive and short-lived in aqueous systems, rapidly hydrolyzing to methanol and carbon dioxide.
This decomposition occurs after application.
Dimethyl Dicarbonate leaves minimal residue.

Dimethyl Dicarbonate functions as a cold sterilization agent, meaning it can disinfect without heat treatment.
This preserves flavor and quality of products.
This is important in beverages.

Dimethyl Dicarbonate is chemically unstable in water, reacting quickly with nucleophiles such as proteins and enzymes.
Dimethyl Dicarbonate must be handled carefully.
Dimethyl Dicarbonate is best described as a reactive antimicrobial ester used for cold sterilization and preservation, especially in beverage processing systems.

Melting point: 15–17°C
Boiling point: 45–46 °C / 5 mm Hg (lit.)
Density: 1.25 g/mL at 25 °C (lit.)
vapor pressure: 0.7 hPa (20 °C)
refractive index: n20/D 1.392 (lit.)
Flash point: 80 °C
storage temp.: Store below +30°C
solubility: 35 g/L (decomposition)
form: Oil
color: Colourless
explosive limit: 3–29.9% (V)
Water Solubility: 35 g/L (decomposition)
BRN: 956715
Stability: Moisture Sensitive
InChI: 1S/C4H6O5/c1-7-3(5)9-4(6)8-2/h1-2H3
InChIKey: GZDFHIJNHHMENY-UHFFFAOYSA-N
SMILES: O(C)C(=O)OC(=O)OC
LogP: 0.082 (est)

Dimethyl Dicarbonate has been approved by FDA for use as a yeast inhibitor in bottled wines ( FR Oct. 21 , 1988 ).
Dimethyl Dicarbonate is highly reactive and can react chemically with a variety of reactive groups (such as sulfhydryl, hydroxyl, amino and carboxyl). 
Among them, the researchers focused on the characteristics of the reaction between pyrocarbonate compounds and enzyme proteins. 

The results show that in the reaction between enzyme protein and pyrocarbonate compounds, the imidazole group in histidine residues in the enzyme protein is mainly involved in the reaction to form methyl (or ethyl) oxyformyl imidazole group. 
In addition, studies have also found that many enzymes (such as bovine brain tissue succinate semialdehyde reductase, nucleic acid hydrolase, alcohol dehydrogenase, etc.) have been modified by pyrocarbonate compounds, their enzyme activity has been significantly reduced, and the enzyme activity has decreased and the enzyme activity has decreased. 
The degree of histidine modification in the protein has a significant correlation.

Dimethyl Dicarbonate exhibits high electrophilicity due to its carbonyl groups, making it very reactive toward nucleophiles.
Dimethyl Dicarbonate readily reacts with amino, hydroxyl, and sulfhydryl groups.
This underlies its antimicrobial mechanism.

Dimethyl Dicarbonate acts by inactivating key microbial enzymes, preventing essential metabolic processes.
This leads to rapid microbial death or inhibition.
Dimethyl Dicarbonate is effective at low concentrations.

Dimethyl Dicarbonate shows rapid hydrolysis in aqueous environments, forming methanol and carbon dioxide.
This reaction typically occurs within a short time after addition.
Dimethyl Dicarbonate results in minimal residual activity.

Because of its fast decomposition, Dimethyl Dicarbonate provides temporary antimicrobial action without long-term presence.
Dimethyl Dicarbonate does not persist in the final product.
This is advantageous in food applications.

Dimethyl Dicarbonate is effective over a wide range of pH conditions, particularly in acidic beverages.
Its activity is maintained in products like juices and soft drinks.
This enhances its versatility.

Dimethyl Dicarbonate is often used in combination with other preservation methods, such as filtration or mild preservatives.
This improves overall microbial control.
Dimethyl Dicarbonate supports product safety.

Dimethyl Dicarbonate has low sensory impact, as it decomposes quickly and does not significantly alter taste or aroma.
This preserves product quality.
Dimethyl Dicarbonate is important in beverage applications.

Dimethyl Dicarbonate requires precise dosing and controlled addition, as excessive amounts may lead to unwanted reactions.
It is typically added just before bottling.
Dimethyl Dicarbonate is a highly reactive, fast-acting antimicrobial agent with rapid hydrolysis and minimal residue, making it ideal for short-term sterilization in beverage and liquid systems.

Uses Of Dimethyl Dicarbonate:
Dimethyl Dicarbonate, a chemical used to combat brettanomyces in wine, is classified as an additive.DMDC is allowed for the preservation of nonalcoholic flavored drinks, alcohol-free wine, and liquid-tea concentrate in ingoing amounts up to 250 mg/L.Because of its reactivity to nucleophilic groups present in proteins, it easily binds to these, which, in the case of enzymes, leads to inactivation of these and hence to inactivation of microorganisms.150In an aqueous medium, it undergoes complete hydrolysis to methanol and carbon dioxide within a few hours. 
The EC Directive provides a remark that dimethyl dicarbonate residues are not detectable in drinks.

Dimethyl Dicarbonate is a microbial control agent used in wine; ready-to-drink teas; nonjuice-containing beverages; carbonated,dilute beverages containing juice, fruit flavor or both with the juice content not exceeding 50%.
Dimethyl Dicarbonate has been commonly used as a antimicrobial agent for a broad spectrum of microorganisms. 
The primary target microorganisms of DMDC are yeasts, including Saccharomyces, Zygosaccharomyces, Rhodotorula, Candida, Pichia, Torulopsis, Torula, Endomyces, Kloeckera and Hansenula. 

Dimethyl Dicarbonate is also bactericidal to a number of species including Acetobacter pasteurianus, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, several Lactobacillus species and Pediococcus cerevisiae DMDC has also been shown to be bactericidal against Escherichia coli O157:H7.
The antimicrobial effect of Dimethyl Dicarbonate results from the deactivation of microbial enzymes, mainly through reaction with protein imidazole and amine groups, leading to the destruction of the microorganisms. 

The remaining unreacted DMDC breaks down rapidly into methanol and carbon dioxide. 
The Dimethyl Dicarbonate activity is based on the hydrolysis rate. Hydrolysis occurs when DMDC reacts with water and the rate is dependent on the temperature of the beverage or wine. 
It takes about four hours at 10°C (50°F) or two hours at 20°C (68°F) for DMDC completely breaking down.

Dimethyl Dicarbonate is used to stabilize beverages by preventing microbial spoilage. 
Dimethyl Dicarbonate can be used in various non-alcoholic as well as alcoholic drinks like wine, cider, beer-mix beverages or hard seltzers. Beverage-spoiling microbes are killed by methoxycarbonylation of proteins.

Dimethyl Dicarbonate is widely used in the beverage industry as a cold sterilization agent.
Dimethyl Dicarbonate is added to soft drinks, fruit juices, and iced teas.
This prevents microbial spoilage without heat treatment.

In wine production, it is used to control yeast and microbial growth.
Dimethyl Dicarbonate helps stabilize wine after fermentation.
This preserves product quality.

Dimethyl Dicarbonate is applied in non-alcoholic beverages, such as flavored waters and energy drinks.
It inhibits bacteria, yeasts, and molds.
In ready-to-drink (RTD) products, it provides microbial control during packaging.

Dimethyl Dicarbonate is typically added just before bottling.
This ensures product safety.
Dimethyl Dicarbonate is used in low-acid and mildly acidic beverages in combination with other preservation methods.

Dimethyl Dicarbonate enhances overall antimicrobial effectiveness.
This supports product stability.
Dimethyl Dicarbonate is applied in liquid food products, such as syrups and certain liquid formulations.

Dimethyl Dicarbonate helps prevent contamination.
In pharmaceutical and cosmetic liquid formulations, it may be used as a microbial control agent.
It helps maintain product sterility.

This supports product safety.
Dimethyl Dicarbonate is also used in industrial processing of liquids where rapid microbial inactivation is required.
Dimethyl Dicarbonate provides efficient short-term sterilization.

Dimethyl Dicarbonate is used wherever rapid, cold sterilization and short-term antimicrobial control are required, especially in beverages, liquid foods, and sensitive formulations where heat treatment is undesirable.
Dimethyl Dicarbonate is used in bottling and aseptic filling processes to ensure microbial control at the final stage of production.
It is dosed inline before packaging.

This prevents contamination during storage.
In craft and specialty beverages, such as flavored alcoholic drinks and ciders, it helps stabilize products without altering taste.
It controls residual yeast activity.

This preserves product consistency.
Dimethyl Dicarbonate is applied in low-preservative or preservative-free formulations.
Dimethyl Dicarbonate provides microbial protection without long-lasting additives.

This supports clean-label products.
Dimethyl Dicarbonate is used in beverage concentrates and syrups to inhibit microbial growth during storage and dilution.
Dimethyl Dicarbonate maintains product quality over time.

In functional drinks and nutraceutical beverages, it protects sensitive formulations from spoilage.
Dimethyl Dicarbonate works without affecting active ingredients significantly.
This maintains product integrity.

DMDC is used in export-oriented beverage production, where extended shelf life is critical.
It ensures microbial stability during transport.
This supports global distribution.

Dimethyl Dicarbonate is applied in pilot-scale and industrial-scale processing lines for rapid microbial control.
Dimethyl Dicarbonate integrates easily into automated dosing systems.
This improves production efficiency.

In combination preservation systems, it works alongside filtration, mild preservatives, or controlled pH.
Dimethyl Dicarbonate enhances overall effectiveness.
Dimethyl Dicarbonate is used wherever fast, residue-free microbial control during final processing and packaging is required, especially in beverages and liquid products demanding high quality and stability.

Safety Profile Of Dimethyl Dicarbonate:
Dimethyl Dicarbonate is now used as a preservative in many countries but its toxicity requires the use of special dispensing equipment. 
Dimethyl Dicarbonate decom-poses to CHgOH and CO2 in a product and its maximum rate of addition is typi-cally 0.025 wt%.
Dimethyl Dicarbonate is used in the beverage industry for supplemental microbial control in beverages during the final stages of filling. 

Dimethyl Dicarbonate is added to beverages, whose viable microorganism load was previously reduced by other technologies, immediately prior to bottling, canning, or other forms of final packaging.
Dimethyl Dicarbonate presents significant hazards, mainly due to its high reactivity, toxicity before hydrolysis, and ability to release methanol upon decomposition.
It must be handled under strict safety controls.

Skin contact may cause irritation or chemical burns, especially with concentrated liquid.
Dimethyl Dicarbonate can react with skin proteins due to its electrophilic nature.
Protective gloves and clothing are essential.

Eye contact can result in severe irritation or serious eye damage.
Symptoms include pain, redness, and possible injury.
Immediate and prolonged rinsing with water is critical.

Inhalation of vapors is a major hazard, as DMDC can irritate the respiratory tract.
Symptoms include coughing, throat irritation, and breathing difficulty.
High exposure may lead to serious respiratory effects.