PRODUCTS

E 262 SODIUM DI-ACETATE

E 262 Sodium di-Acetate is used as a preservative to prevent the growth of microorganisms in foods.
E 262 Sodium di-Acetate is especially used to preserve pickles, cheeses, canned goods and fermented foods.
E 262 Sodium di-Acetate is used to regulate the pH level of food products.

CAS Number: 126-96-5
EC Number: 204-823-8
Molecular Formula: C₄H₇NaO₄
Molecular Weight: 142.09 g/mol

SYNONYMS:
Sodium diacetate, Sodium diacetate (anhydrous), Sodium hydrogen acetate, Sodium acid acetate, Sodium hydrogen diacetate, Acetic acid, sodium salt (2:1), Acid acetate, Sodium acid acetate, Sodium hydrogen acetate, Acetic acid dimer, sodium salt, Dykon, Sodium acetate, acid, Sodium acetate, compound with acetic acid (1:1), SODIUM DIACETATE, 126-96-5, Acetic acid, sodium salt (2:1), Sodium hydrogen diacetate, Dykon, Acid acetate, Sodium acid acetate, Sodium acetate, acid, Sodium hydrogen acetate, Sodium acetate (1:2), Acetic acid dimer, sodium salt, HSDB 736, UNII-26WJH3CS0B, EINECS 204-814-9, 26WJH3CS0B, sodium;acetic acid;acetate, SODIUM DIACETATE [MI], SODIUM DIACETATE [FCC], INS NO.262(II), SODIUM DIACETATE [FHFI], SODIUM DIACETATE [HSDB], DTXSID3034909, INS-262(II), SODIUM DIACETATE [MART.], EC 204-814-9, E-262(II), SODIUM DIACETATE (MART.), Sodium hydrogen di(acetate), AcOH AcONa, AcONa AcOH, HOAc NaOAc, NaOAc HOAc, sodium acetate acetate, CH3COONa CH3COOH, acetic acid sodium acetate, sodium acetate acetic acid, sodium acetate-acetic acid, SCHEMBL41629, sodium acetate ion acetic acid, DTXCID1014909, AAA12696, AKOS024432562, MSK2521-1000W, USEPA/OPP Pesticide Code: 044008, Sodium diacetate Solution in Water, 1000ug/mL, Q409655, Acetic acid, sodium salt, compd.with acetic acid (1:1), ACETIC ACID, SODIUM SALT, COMPD WITH ACETIC ACID (1:1), 204-814-9, Sodium hydrogen diacetate, Sodium acid acetate, Acetic acid sodium salt, E262(ii), Monosodium diacetate, Sodium ethanoate dihydrate, Diacetato de sodio, acetate, Sodium diacetate, Sodium diacetate acid, SDA, sodium acetate - acetic acid (1:1:1), sodium hydrogen di-acetate, hydrogen sodium salt (2:1:1), acetic acid dimer sodium salt, acetic acid sodium salt compd. with acetic acid (1:1), dykon, sodium acetate (1:2), sodium acetic acid acetate, sodium acid acetate, sodium diacetate FCC dust free, sodium diacetate natural, sodium hydrogen acetate, sodium hydrogen acetate (1:1:2), sodium hydrogen di(acetate), sodium hydrogen diacetate, sodiumdehydroacetate, SDA, Sodium diacetate, SODIUM DIACETATE, SODIUM ACETATE BUFFER, Sodium diacetate acid, SODIUM DIACETATE HYDRATE, SODIUM HYDROGEN DIACETATE, SODIUM ACETATE ACETIC ACID, sodium hydrogen di(acetate), SODIUM ACETATE ACETIC ACID BUFFER, SODIUM HYDROGEN DIACETATE HYDRATE, Sodium diacetate, Sodium diacetate (anhydrous); Sodium hydrogen acetate; Sodium acid acetate, SODIUM DIACETATE, 126-96-5, Acetic acid, sodium salt (2:1), Sodium hydrogen diacetate, Dykon, Acid acetate, Sodium acid acetate, Sodium acetate, acid, Sodium hydrogen acetate, Sodium acetate (1:2), Acetic acid dimer, sodium salt, HSDB 736, UNII-26WJH3CS0B, EINECS 204-814-9, 26WJH3CS0B, sodium;acetic acid;acetate, SODIUM DIACETATE [MI], SODIUM DIACETATE [FCC], INS NO.262(II), SODIUM DIACETATE [FHFI], SODIUM DIACETATE [HSDB], DTXSID3034909, INS-262(II), SODIUM DIACETATE [MART.], EC 204-814-9, E-262(II), SODIUM DIACETATE (MART.), Sodium hydrogen di(acetate), AcOH AcONa, AcONa AcOH, HOAc NaOAc, NaOAc HOAc, sodium acetate acetate, CH3COONa CH3COOH, acetic acid sodium acetate, sodium acetate acetic acid, sodium acetate-acetic acid, SCHEMBL41629, sodium acetate ion acetic acid, DTXCID1014909, AAA12696, AKOS024432562, MSK2521-1000W, USEPA/OPP Pesticide Code: 044008, 1ST2521-1000W, Sodium diacetate Solution in Water, 1000ug/mL, Sodium diacetate Solution in Water, 1000?g/mL, Q409655, Acetic acid, sodium salt, compd.with acetic acid (1:1), ACETIC ACID, SODIUM SALT, COMPD WITH ACETIC ACID (1:1), 204-814-9

E 262 Sodium di-Acetate is a molecular compound of sodium acetate and acetic acid.
E 262 Sodium di-Acetate is a white, hygroscopic, crystalline solid having an odor of acetic acid.
One gram of E 262 Sodium di-Acetate is soluble in about 1 ml of water.

E 262 Sodium di-Acetate is a compound with formula NaH(C2H3O2)2.
E 262 Sodium di-Acetate is a salt of acetic acid.
E 262 Sodium di-Acetate is a colorless solid that is used in seasonings and as an antimicrobial agent.

E 262 Sodium di-Acetate, a 1:1 mixture of sodium acetate and acetic acid, is commonly used as a preservative, flavoring agent and pH adjustment in food.
The European food additive number for E 262 Sodium di-Acetate is E262(ii).

Generally, E 262 Sodium di-Acetate is sodium acetate with a slight flavor or taste of acetic acid.
To be exact, E 262 Sodium di-Acetate is the salt of acetic acid and can also be called “dry acetic acid” as composed of free acetic acid in a solid form (39 to 41%).

Golden Ingredient E 262 Sodium di-Acetate is produced by a simple chemical reaction from acetic acid.
At room temperature, E 262 Sodium di-Acetate forms a white crystalline powder that dissolves very well in water.
E 262 Sodium di-Acetate is a popular acidity regulator not only in the bread, fish and meat industries but also generally in large kitchens, in the catering trade and in private households.

Mainly because E 262 Sodium di-Acetate is neutral in taste and very easy to handle.
E 262 Sodium di-Acetate is also known as sodium acetates, sodium hydrogen acetate, and sodium diacetate.
E 262 Sodium di-Acetate is a food acid, the sodium salt of acetic acid (E260), and acts as a buffer in foods.

E 262 Sodium di-Acetate is a multifunctional compound made from the sodium salt of acetic acid.
E 262 Sodium di-Acetate in food has antifungal and antioxidant properties that make it an ideal food additive.
E 262 Sodium di-Acetate is a food additive with formula C4H7NaO4 and E number E262.

E 262 Sodium di-Acetate is a mixture of acetic acid and sodium acetate commonly used as a preservative and flavor enhancer in food products.
E 262 Sodium di-Acetate includes acetic acid, a natural acid known as vinegar, and sodium acetate, a salt derived from acetic acid.
E 262 Sodium di-Acetate forms a fine white powder when these components are mixed together.

E 262 Sodium di-Acetate is a fine white powder with a slight vinegar taste and aroma that can enhance the taste of a variety of foods.
E 262 Sodium di-Acetate powder is extremely soluble in water, so it can be easily mixed with other ingredients in food products.
E 262 Sodium di-Acetate is a sodium acid salt of acetic acid which is used in candy, meat products, oil, snacks, soups.

E 262 Sodium di-Acetate is a white crystalline powder that has an odor of acetic acid.
E 262 Sodium di-Acetate is a flavoring compound that is used as an antimicrobial agent for meat products.
E 262 Sodium di-Acetate is a sodium salt of acetic acid, a natural acid.

E 262 Sodium di-Acetate occurs in all kinds of fruits and in high concentrations in all fermented products.
E 262 Sodium di-Acetate is the substance that gives salt and vinegar chips their flavor.
E 262 Sodium di-Acetate can also be added to food as a preservative; it is then usually written as E262.

E 262 Sodium di-Acetate, a widely recognized food preservative, offers exceptional preservation capabilities.
E 262 Sodium di-Acetate effectively inhibits the growth of mold and bacteria, ensuring food products remain fresh and safe.
E 262 Sodium di-Acetate not only extends shelf life but also contributes to food safety, making it an essential additive in the food industry.

In the US, E 262 Sodium di-Acetate is recognized as a safe food substance.
E 262 Sodium di-Acetate (E262, Sodium Acid Acetate or Sodium Hydrogen Diacetate) is a white crystalline powder with an odor of acetic acid.
E 262 Sodium di-Acetate preservative is soluble in water while liberating 41% available acetic acid.

E 262 Sodium di-Acetate is a food additive, as preservative, pH regulator, buffering, etc.
E 262 Sodium di-Acetate’s anti‑mold and anti‑corrosion effect in food is better than that of benzoate salts.
E 262 Sodium di-Acetate has a soft acidic flavor, overcoming the irritating odor of propionate.

E 262 Sodium di-Acetate is convenient and flexible in operation and can be added directly through spray or soaking.
E 262 Sodium di-Acetate is safe and eco‑friendly.
E 262 Sodium di-Acetate use in food has been deemed safe by regulatory bodies such as the FDA and EFSA.

E 262 Sodium di-Acetate powder participates in human metabolism, producing carbon dioxide and water, causing no harm to the body or environment.
E 262 Sodium di-Acetate imparts a tangy flavor that elevates the taste of baked goods.
E 262 Sodium di-Acetate powder protects against harmful microorganisms in breads, cakes, and pastries, extending safety and shelf life.

USES and APPLICATIONS of E 262 SODIUM DI-ACETATE:
Uses for E 262 Sodium di-Acetate outside the food industry: E 262 Sodium di-Acetate finds application in various industries due to its preservative and acidity-regulating properties.
E 262 Sodium di-Acetate is used as a preservative to prevent the growth of microorganisms in foods.

E 262 Sodium di-Acetate is especially used to preserve pickles, cheeses, canned goods and fermented foods.
E 262 Sodium di-Acetate is used to regulate the pH level of food products.
This helps to keep the taste and texture characteristics of the products stable.

E 262 Sodium di-Acetate can be used to control yeast growth in bread and other leavened products.
This can help extend the shelf life of the products and maintain their quality.
In some cases, E 262 Sodium di-Acetate can be used as an antioxidant to prevent oxidation in foods.

This can help preserve the color, taste and nutritional value of products.
In the production of some fermented foods, E 262 Sodium di-Acetate can be used to improve the fermentation process and control the growth of undesirable microorganisms.

As a food additive, E 262 Sodium di-Acetate has E number E262 and is used to impart a salt and vinegar flavor.
E 262 Sodium di-Acetate is usually used by mixing with water and its solution is used in many chemical and industrial processes.
E 262 Sodium di-Acetate is a compound used for many different purposes in the food industry.

E 262 Sodium di-Acetate is used in terrestrial and applied cooling systems to lower the freezing point of water.
E 262 Sodium di-Acetate is used especially as de-icing and de-icing.
E 262 Sodium di-Acetate can react with acids to form acid salts.

For example, E 262 Sodium di-Acetate can react with hydrochloric acid to form acetic acid and sodium chloride.
E 262 Sodium di-Acetate is widely used in various industries due to its preservative and flavor-enhancing properties:
Agriculture and Animal Feed: E 262 Sodium di-Acetate is used as a mold inhibitor and preservative in animal feed to extend shelf life and prevent spoilage.

Pharmaceuticals and Personal Care: E 262 Sodium di-Acetate is employed as a buffering agent and preservative in formulations.
The reliable bacterial inhibitor, E 262 Sodium di-Acetate, is also very effective and popular in many whey, salad and cheese preparations.
Producers of creamy salads such as meat or shrimp salad also rely on E 262 Sodium di-Acetate because it softens sour tastes and meat, fish and seafood retain their freshness and beautiful color for longer thanks to the additive.

The fine granules, also known as E 262 Sodium di-Acetate (ii), are used in foods such as bread, mozzarella or canned fish to lower the pH and curb the growth of bacteria.
With the addition of sodium acetate, the pH value (i.e., the acidity) of food can be controlled and stabilized, hence the name: acidity regulator.

E 262 Sodium di-Acetate preserves baked goods and is therefore also a reliable preservative.
E 262 Sodium di-Acetate, a widely recognized food preservative, offers exceptional preservation capabilities.
As a food preservative, E 262 Sodium di-Acetate effectively inhibits the growth of mold and bacteria, ensuring food products remain fresh and safe.

E 262 Sodium di-Acetate is used to impart a salt and vinegar flavor.
E 262 Sodium di-Acetate is a food additive that is used as a preservative and flavor enhancer.
E 262 Sodium di-Acetate is increasingly commonly found in chips, including some made by Frito-Lay.

As consumers become more health-conscious, there is a growing demand for alternatives to E 262 Sodium di-Acetate.
E 262 Sodium di-Acetate is made up of sodium acetate and acetic acid, and is commonly used in processed foods to extend their shelf life and enhance their flavor.

E 262 Sodium di-Acetate has a tangy, vinegary taste and is used in foods such as chips, pretzels, and savory baked goods.
E 262 Sodium di-Acetate can also help to prevent the growth of bacteria and mold, which can spoil food.
E 262 Sodium di-Acetate is an acidic compound, so it can contribute to raising the acidity of food.

E 262 Sodium di-Acetate’s acidity can be bad for people with sensitive stomachs.
Additionally, E 262 Sodium di-Acetate is high in sodium, which can be a concern for people who are trying to control their blood pressure.
Sodium acetate anhydrous is the anhydrous sodium salt form of acetic acid.

Anhydrous sodium acetate dissociates in water to form sodium ions (Na⁺) and acetate ions.
Sodium is the major cation in extracellular fluids and plays an important role in fluid and electrolyte replacement therapy.
Anhydrous sodium acetate is used as an electrolyte supplement in isotonic solutions for parenteral replacement of acute extracellular fluid loss without disturbing normal electrolyte balance.

Sodium acetate can be added to foods as a flavoring, sometimes in the form of E 262 Sodium di-Acetate, a one-to-one complex of sodium acetate and acetic acid, number E262.
E 262 Sodium di-Acetate is often used to add a touch of salt and vinegar to potato chips.

Acetic acid acts as an acetate buffer to keep the pH of the acetate solution constant.
This is particularly useful in biochemical applications where the reaction is pH dependent in the mild acidic range (pH 4–6).
E 262 Sodium di-Acetate is approved for use as a food additive in the EU.

E 262 Sodium di-Acetate Uses: Preservative, Feed, Cosmetics, Pharmaceutical, Mold Inhibitor, Bactericide, Antimicrobial, Food Sequestrant, Beverages, Beverage Powder, Soft Drink, Beer, Cakes, Cookies, Cheese, Dough Conditioner, Fish, Fruit Juice, Meat, Margarine, Sauces, Soup, Baking Food, Sausage, Tobacco, Food Colors, Milk, Flavoring Agent, Paper.

Agronomy: The antibacterial action of E 262 Sodium di-Acetate makes it an effective preservative for hay.
Other uses of E 262 Sodium di-Acetate include pH control in the foam and photographic industries, and as a substitute for oxalic or citric acid for hardening, fixing and color mixing.

E 262 Sodium di-Acetate is an excellent buffering agent and therefore can be used for pH control.
E 262 Sodium di-Acetate is commonly used as a buffer and stabilizer in oil production and drilling muds.
E 262 Sodium di-Acetate is used as an effective preservative for hay.

E 262 Sodium di-Acetate is a popular ingredient in dry mixtures used for kidney dialysis.
Drug: E 262 Sodium di-Acetate is a popular ingredient in dry mixes for renal dialysis.
E 262 Sodium di-Acetate keeps snack foods like potato chips and pretzels crispy and tasty for longer.

E 262 Sodium di-Acetate regulates the pH levels of canned goods, maintaining quality and freshness.
E 262 Sodium di-Acetate improves the flavors of sauces and seasonings, preventing spoilage and extending shelf life.
E 262 Sodium di-Acetate is an excellent curing agent for meats, preserving color and flavor while inhibiting bacterial growth.

E 262 Sodium di-Acetate has a wide range of uses beyond the food industry, including pharmaceuticals, tobacco, paper, fresh fruit, and animal feed.
E 262 Sodium di-Acetate is a highly effective E262 food preservative, preventing the growth of mold and bacteria.

E 262 Sodium di-Acetate significantly extends the shelf life of various food products, including baked goods, snacks, and meats.
E 262 Sodium di-Acetate ensures the consistent quality and safety of food items throughout their shelf life.
E 262 Sodium di-Acetate is widely used in the food industry for its versatility and reliability.

E 262 Sodium di-Acetate is used to extend the shelf life of bread, cakes, and pastries by inhibiting mold growth.
E 262 Sodium di-Acetate helps preserve the freshness of various snacks, ensuring they remain crispy and tasty.
E 262 Sodium di-Acetate is essential for sausages, deli meats, and cured products to prevent spoilage.

E 262 Sodium di-Acetate maintains the quality and safety of sauces and dressings by preventing microbial contamination.
E 262 Sodium di-Acetate is used as a mordant in dyeing processes, as buffers in petroleum production, and for kidney dialysis.
E 262 Sodium di-Acetate is used as a preservative in liquorice, as a pickling agent, and as a flavour-enhancing additive in meat and poultry.

E 262 Sodium di-Acetate is often used as a flavor enhancer and preservative to maintain the freshness and flavor of many foods.
E 262 Sodium di-Acetate powder is commonly used in food preparation.

-Food Industry uses of E 262 Sodium di-Acetate:
E 262 Sodium di-Acetate is used as a preservative (E262(ii)) to inhibit the growth of molds and bacteria in products like baked goods, meats, and dairy.

E 262 Sodium di-Acetate is used as a flavoring agent to impart a salt and vinegar taste in snacks and seasonings.
E 262 Sodium di-Acetate is used as a pH regulator and acidulant to maintain acidity in various food products.

-Pesticides use of E 262 Sodium di-Acetate:
E 262 Sodium di-Acetate can be used as a component in pesticide formulations due to its ability to lower pH levels.

Some pesticides require specific pH conditions to be effective, and E 262 Sodium di-Acetate can help achieve these conditions, enhancing the pesticide’s potency.
E 262 Sodium di-Acetate has various applications, but its use is most prevalent in the food industry as a preservative and flavor enhancer.

-Pharmaceutical Industry uses of E 262 Sodium di-Acetate:
In pharmaceuticals, E 262 Sodium di-Acetate can be used as a pH-modifying agent in certain formulations.

E 262 Sodium di-Acetate’s pH-controlling ability is crucial for the stability and efficacy of certain medications.
Additionally, E 262 Sodium di-Acetate’s antimicrobial properties can aid in preserving pharmaceutical products and preventing microbial contamination.

-Cosmetic Industry uses of E 262 Sodium di-Acetate:
E 262 Sodium di-Acetate is occasionally used in cosmetic products as a pH adjuster or buffering agent.
E 262 Sodium di-Acetate can help stabilize the pH of formulations, ensuring they remain within the desired range for optimal effectiveness and skin compatibility.

FOOD INDUSTRY OF E 262 SODIUM DI-ACETATE:
E 262 Sodium di-Acetate is generally recognized as a safe ingredient (GRAS) by the FDA and a generally permitted food additive in Europe and elsewhere.
E 262 Sodium di-Acetate’s CFR 184.1754 limits the use of E 262 Sodium di-Acetate to levels that do not exceed current good manufacturing practices and specifically defines the levels of the material in various food applications.

E 262 Sodium di-Acetate has some specific uses as a source of acetic acid in bread production.
E 262 Sodium di-Acetate is also used as a flavoring agent for dry products, particularly to impart flavor to vinegar.

E 262 Sodium di-Acetate inhibits the growth of certain types of molds and many harmful microorganisms (especially Bacillus enterica) in doughs and breads.
E 262 Sodium di-Acetate is commonly used for three purposes: as a pH control agent, as a flavor enhancer, and as a microbial inhibitor.

E 262 Sodium di-Acetate, usually used in combination with lactate, is widely used as an excellent anti‑microbial preservative by the meat packing industry.
The addition of 0.1% E 262 Sodium di-Acetate can give a vinegar flavor on chips or fritters.

WHAT ARE THE USES OF E 262 SODIUM DI-ACETATE?
E 262 Sodium di-Acetate can be used in food, feed, cosmetics and pharmaceutical generally for its antimicrobial effect, vinegar taste, and pH regulation.

*Food
Generally, the application of E 262 Sodium di-Acetate food grade covers bakery, meat, and savory products.
Plus, the solid form makes E 262 Sodium di-Acetate easy and safe to use and without the need to transport like liquid acetic acid.

*Bread
As a preservative, E 262 Sodium di-Acetate is used as a mold inhibitor in bread dough to prolong the shelf life.
Meanwhile, E 262 Sodium di-Acetate shows a synergistic antimicrobial effect with calcium propionate.

*Meat
Low levels of E 262 Sodium di-Acetate (i.e., below 0.2%) can lower the pH of the surface of meat products (such as in pork and beef) and therefore inhibit the growth of molds and bacteria, including some major foodborne pathogens, Listeria monocytogens.

E 262 Sodium di-Acetate is not only due to its pH lowering effect, but to the activity of the acetate ion on listerial growth.
The combination of sodium lactate or potassium lactate with E 262 Sodium di-Acetate is more effective in retarding microbial growth.

*Savory products
As with a high concentration (39-41%) of acetic acid, E 262 Sodium di-Acetate is considered a dry vinegar and used as a flavoring agent.
E 262 Sodium di-Acetate can be added to savory products, such as in savory cookies, chips, condiments, sauces, soups, potato crisps and salads.

*Acidity adjustment
E 262 Sodium di-Acetate functions as a buffering agent to adjust the acidity of the food.
E 262 Sodium di-Acetate can be easily applied, either in dry or liquid form.

*Feed additive
E 262 Sodium di-Acetate can be used as a preservative in feed for poultry, pigs and pet animals.

*Cosmetics
Per “European Commission database for information on cosmetic substances and ingredients”, E 262 Sodium di-Acetate can function as a buffering and masking agent in cosmetic and personal care products.

*Pharmaceutical
E 262 Sodium di-Acetate plays an important role in regulating the pH level of the dialysis solution.
E 262 Sodium di-Acetate also benefits clinics in storing, only to dissolve the dry mix, instead of having to store a liquid product.

BENEFITS AND CHARACTERISTICS OF E 262 SODIUM DI-ACETATE:
*Antimicrobial Properties:
E 262 Sodium di-Acetate is effective against a wide range of bacteria and molds, enhancing food safety.

*Flavor Enhancement:
E 262 Sodium di-Acetate provides a desirable tangy flavor, especially in snack foods.

*Shelf Life Extension:
E 262 Sodium di-Acetate helps in prolonging the freshness of food products by inhibiting microbial growth.

*GRAS Status:
Generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices

PREPARATION AND STRUCTURE OF E 262 SODIUM DI-ACETATE:
The salt forms upon half-neutralization of acetic acid followed by evaporation of the solution.
It can be viewed as the result of homoassociation, an effect that enhances the acidity of acetic acid in concentrated solution:

2 CH3CO2H + NaOH → Na+[(CH3CO2)2H]− + H2O
Also described as the sodium acid salt of acetic acid, it is best described as the sodium salt of the hydrogen-bonded anion (CH3CO2)2H−.
The O···O distance is about 2.47 angstrom.
The species has no significant existence in solution but forms stable crystals.

ORIGIN OF E 262 SODIUM DI-ACETATE:
E 262 Sodium di-Acetate is a sodium salt of acetic acid, a natural acid, present in most fruits.
Produced by bacterial fermentation and thus present in all fermented products.
Commercially produced by bacterial fermentation of sugar, molasses or alcohol or by chemical synthesis from acetaldehyde.

FUNCTIONS AND CHARACTERISTICS OF E 262 SODIUM DI-ACETATE:
Acetates are used as preservatives and buffers.

PHYSICAL AND CHEMICAL PROPERTIES OF E 262 SODIUM DI-ACETATE:
E 262 Sodium di-Acetate is over‑the‑counter ADI, recognized by FDA as GRAS.
E 262 Sodium di-Acetate is white crystal with acetic acid odor, easily absorbs moisture, easily soluble in water, decomposes when heated above 150 °C, flammable, stable performance under cool and dry conditions.
E 262 Sodium di-Acetate mainly relies on the decomposition of molecular acetic acid to exert antibacterial effect; SDA has good inhibitory effect on bacteria and molds.

FUNCTIONS AND CHARACTERISTICS OF E 262 SODIUM DI-ACETATE:
E 262 Sodium di-Acetate does not change the characteristics of food, is not affected by the PH value of the food itself, participates in human metabolism, produces CO₂ and hydrogen peroxide, can be regarded as part of the food, maintaining the original color, fragrance and nutrients of the food.

E 262 Sodium di-Acetate is better than potassium sorbate in inhibiting fungus and better than benzoate (sodium benzoate) in preserving mold.
E 262 Sodium di-Acetate has mild acidity and overcomes the irritating odor of propionate (calcium propionate).

pH regulator/buffer – E 262 Sodium di-Acetate alters or maintains the pH level of food/cosmetics.
Preservatives – E 262 Sodium di-Acetate prevents and inhibits the growth of harmful microorganisms.
Flavoring/fragrance component – E 262 Sodium di-Acetate provides or enhances a specific flavor or fragrance.

PROPERTIES OF E 262 SODIUM DI-ACETATE:
1. Product name: E 262 Sodium di-Acetate
2. Molecular Formula: C₄H₇NaO₄
3. Molecular Weight: 142.09
4. CAS Number: 126-96-5
5. Character: E 262 Sodium di-Acetate is a white crystalline powder, the sodium salt of acetic acid.
6. Application: E 262 Sodium di-Acetate is a food additive, used as a preservative, pH regulator, buffering agent, etc.
7. Food Grade Applications: E 262 Sodium di-Acetate is commonly used in bakery, meat, and savory products.
8. Other Industry Applications: E 262 Sodium di-Acetate is also used in feed additives, cosmetics, and the pharmaceutical industry.
9. Functional Category: E 262 Sodium di-Acetate is an acetic acid salt authorized for use in the food industry as a preservative.
10. Chemical Process: E 262 Sodium di-Acetate is obtained by dry distillation of wood and belongs to salts of weak acids, which help maintain constant pH values in solution.

WHAT IS E 262 SODIUM DI-ACETATE USED FOR?
The main purpose of using E 262 Sodium di-Acetate in food with its following 3 functions:
*a preservative to extend food shelf life in bread and meat.
*a flavoring agent to impart a vinegar taste in savory food.
*a solid source of free acetic acid to adjust the acidity of food.

WHAT IS E 262 SODIUM DI-ACETATE MADE OF?
This white, hygroscopic crystalline solid, E 262 Sodium di-Acetate, is made up of equal parts of sodium acetate and acetic acid on a molar basis.
With free acetic acid content 39 to 41 % and sodium acetate 58 to 60 %. (1)

HOW IS E 262 SODIUM DI-ACETATE MADE?
In general, there are two manufacturing processes mentioned from authorities, from the FDA and EFSA, respectively.
According to FDA 21CFR184.1754, the synthesis of its technical grade is by reacting sodium carbonate with acetic acid or by reacting anhydrous sodium acetate with acetic acid for the production of special grade.
Based on the information from EFSA, the reaction is between sodium hydroxide and a calculated excess of glacial acetic acid to leave sufficient free acid after the production of sodium acetate.

BENEFITS OF E 262 SODIUM DI-ACETATE:
*reliable acidity regulator and bacterial inhibitor
*suitable as a preservative for all whey, meat, fish and bread recipes
*softens the sour taste in acidic foods
*food quality
*gluten-free
*lactose-free
*suitable for vegetarian/vegan diets
*tested for harmful substances and microbiology
*without added preservatives or phosphates

WHAT IS THE RECOMMENDED DAILY DOSE OF E 262 SODIUM DI-ACETATE?
E 262 Sodium di-Acetate is generally recognized as safe and is approved for use in foods by the European Food Safety Authority (EFSA).
When used within prescribed limits, E 262 Sodium di-Acetate poses no significant health risks.

The maximum daily amount allowed per body weight is 15 mg/kg.
E 262 Sodium di-Acetate is not permitted in foods intended for infants and young children.
However, excessive consumption can lead to certain side effects, such as increased sodium intake, which can be a concern for individuals with hypertension or cardiovascular diseases.

HOW IS E 262 SODIUM DI-ACETATE MADE?
E 262 Sodium di-Acetate is made by combining acetic acid and sodium bicarbonate in a controlled chemical process.
E 262 Sodium di-Acetate’s synthesis reaction produces sodium acetate, water, and carbon dioxide.

E 262 Sodium di-Acetate formation involves neutralizing sodium acetate with acetic anhydride to form crystals.
E 262 Sodium di-Acetate final product is dried and ground into a fine powder or left in crystal form.

POSSIBLE SIDE EFFECTS OF E 262 SODIUM DI-ACETATE:
E 262 Sodium di-Acetate, when consumed in moderate amounts as part of processed foods, is generally considered safe for the majority of the population.

However, like many food additives, there are potential risks and side effects associated with excessive consumption of E 262 Sodium di-Acetate or sensitivity in certain individuals.

E 262 Sodium di-Acetate is generally considered safe when used in moderation.
However, some people may be sensitive to the acidity of E 262 Sodium di-Acetate.
If you have a sensitive stomach, you may want to avoid foods that contain E 262 Sodium di-Acetate.

IS E 262 SODIUM DI-ACETATE SAFE TO EAT?
Yes, E 262 Sodium di-Acetate's safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

FDA
E 262 Sodium di-Acetate is GENERALLY RECOGNIZED AS SAFE (GRAS) and can be used as an antimicrobial agent, flavoring agent and adjuvant, and pH control agent in food at levels not to exceed current good manufacturing practice.

The following are the approved food list and with the max usage:
*Baked goods: 0.4%
*Gravies and sauces: 0.25%
*Fats and oils: 0.1%
*Meat products: 0.1%
*Soft candy: 0.1%
*Snack foods, soups and soup mixes: 0.05%

WHAT IS FOOD ADDITIVE E 262 SODIUM DI-ACETATE?
E 262 Sodium di-Acetate is a food additive that plays a crucial role in preserving and enhancing the flavor of various food products.
E 262 Sodium di-Acetate is often found in crystalline form and is highly soluble in water.

E 262 refers to two specific compounds: sodium acetate (E 262(i)) and E 262 Sodium di-Acetate (E 262(ii)).
Both are sodium salts of acetic acid, a weak organic acid that is the main component of vinegar.

Sodium Acetate (E 262(i)):
E 262 Sodium di-Acetate is typically used as a preservative and acidity regulator in foods.
E 262 Sodium di-Acetate is known for its ability to prevent microbial growth, thereby extending the shelf life of products.

Sodium Diacetate (E 262(ii)):
E 262 Sodium di-Acetate is a mixture of sodium acetate and acetic acid (E260).
E 262 Sodium di-Acetate is more commonly used for its flavor-enhancing properties and is particularly popular in snacks like chips.

PHYSICAL and CHEMICAL PROPERTIES of E 262 SODIUM DI-ACETATE:
Chemical Name: Sodium Diacetate
IUPAC Name: Acetic acid, sodium salt (2:1)
CAS Number: 126-96-5
EC Number: 204-814-9
Molecular Formula: C₄H₇NaO₄
Molecular Weight: 142.09 g/mol
PubChem CID: 23662384
ChemSpider ID: 29100
UNII: 26WJH3CS0B

Appearance: White crystalline powder
Odor: Slight vinegar-like (acetic acid) odor
Solubility: Highly soluble in water; slightly soluble in alcohol; insoluble in ether
Melting Point: Decomposes before melting
pH (1% solution): Approximately 4.5–5.0
Hygroscopicity: Hygroscopic (absorbs moisture from the air)
Stability: Stable under normal conditions; decomposes upon strong heating
Chemical formula: C4H7NaO4
Molar mass: 142.086 g·mol−1
Appearance: White powder

Odor: Acetic acid (vinegar) odor
Solubility in water: 1 g/mL
Solubility in alcohol: Slightly
Solubility in ether: Insoluble
Product Name: Sodium Diacetate (E 262) USP Food Grade
Chemical Formula: C4 H7 NaO4
Cas No: 126-96-5
EINESC No: 204-814-9
UN No: Not subject to transport regulations
Physical Property: White Solid Crystalline Powder

Odor: Odorless
Molecular Weight: 142.086 g/mol
Density: 1.53 g/cm3
Solubility: Soluble in water
Chemical hazardousness: No hazards that require special first aid measures.
Other names: Sodium hydrogen diacetate
CAS number: 126-96-5
Chemical formula: NaH(C2H3O2)2 (anhydrous) Or C4H7NaO4·nH2O (n = 0 or 3)
Molecular weight: 142.09 (anhydrous)

Solubility: Freely soluble in water.
It dissociates to acetate,
sodium and hydrogen ions.
PH: The PH value of a 1 in 10 solution is between 4.5 and 5.0.
PKa: 4.75
Molecular Weight: 142.09 g/mol
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 4
Rotatable Bond Count: 0
Exact Mass: 142.02420298 Da
Monoisotopic Mass: 142.02420298 Da

Topological Polar Surface Area: 77.4 Å²
Heavy Atom Count: 9
Formal Charge: 0
Complexity: 65.6
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 3
Compound Canonicalized: Yes

Molecular Formula: C₄H₇NaO₄
Molecular Weight: 142.09 g/mol
Exact Mass: 142.029 g/mol
Monoisotopic Mass: 142.029 g/mol
Physical Properties:
Appearance: White crystalline powder or granules
Density: ~1.50 g/cm³
Melting Point: Decomposes above 150 °C
Boiling Point: Not applicable (decomposes before boiling)

Solubility in Water: Highly soluble (160 g/L at 20°C)
Solubility in Other Solvents: Slightly soluble in ethanol, insoluble in organic solvents
pH (in aqueous solution): 4.5 – 5.0 (for a 1% solution)
Odor: Mild acetic acid-like odor
Hygroscopicity: Slightly hygroscopic
Appearance: white crystalline solid (est)
Assay: 99.70 to 100.00
Food Chemicals Codex Listed: Yes
Melting Point: 323.00 to 329.00 °C @ 760.00 mm Hg

Boiling Point: 117.10 °C @ 760.00 mm Hg (est)
Vapor Pressure: 13.900000 mmHg @ 25.00 °C (est)
Flash Point: 104.00 °F TCC (40.00 °C) (est)
logP (o/w): -0.285 (est)
Shelf Life: 24.00 month(s) or longer if stored properly
Storage: store in cool, dry place in tightly sealed containers, protected from heat and light
Soluble in: water, 1e+006 mg/L @ 25 °C (est)
CAS: 126-96-5
EINECS: 204-814-9

InChI: InChI=1/2C2H4O2.2Na/c21-2(3)4;;/h21H3,(H,3,4);;/q;;2*+1/p-2
InChIKey: BHZOKUMUHVTPBX-UHFFFAOYSA-M
Molecular Formula: C2H5NaO2
Molar Mass: 84.05
Density: 1.01 g/mL at 20 °C
Melting Point: 323-329 °C (lit.)
Boiling Point: 117.1℃ at 760 mmHg
Flash Point: 40°C (104°F)
Water Solubility: soluble in H2O [MER06];
slightly soluble in alcohol;
insoluble in ether [HAW93]

Vapor Pressure: 0Pa at 25℃
Appearance: White crystal
Color: Clear colorless
Merck: 13,8681
BRN: 3786729
pKa: 4.756 [at 20℃]
pH: 7.0±0.05 (25℃)
Storage Condition: room temp
Sensitive: Easily absorbing moisture
MDL: MFCD00137248
Melting Point: 323-329°C

Chemical Formula: C4H7NaO4
Molar Mass: 142.086 g·mol−1
Appearance: White powder
Odor: Acetic acid (vinegar) odor
Solubility in Water: 1 g/mL
Solubility in Alcohol: Slightly
Solubility in Ether: Insoluble
Molecular Weight: 142.09 g/mol
Hydrogen Bond Donor Count: 1

Hydrogen Bond Acceptor Count: 4
Rotatable Bond Count: 0
Exact Mass: 142.02420298 Da
Monoisotopic Mass: 142.02420298 Da
Topological Polar Surface Area: 77.4 Å²
Heavy Atom Count: 9
Formal Charge: 0
Complexity: 65.6
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0

Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 3
Compound Is Canonicalized: Yes
Physical state: solid
Form: crystalline
Colour: white
Odour: characteristic
Melting point/freezing point: not determined
Boiling point or initial boiling point and boiling range: not determined

Flammability: non-combustible
Lower and upper explosion limit: not relevant (solid)
Flash point: not applicable
Auto-ignition temperature: not determined
Decomposition temperature: not relevant
pH (value): 4.5–5 (in aqueous solution: 50 g/l, 20 °C)
Kinematic viscosity: not relevant
Solubility(ies):
Water solubility: 1.000 g/l at 20 °C

Partition coefficient:
Partition coefficient n-octanol/water (log value): -3.72 (ECHA)
Soil organic carbon/water (log KOC): 0 (ECHA)
Vapour pressure: not determined
Density and/or relative density:
Density: 1.405 g/cm³ at 20 °C (ECHA)
Relative vapour density: not relevant (solid)
Particle characteristics: No data available.
Other safety parameters:
Oxidising properties: none

FIRST AID MEASURES of E 262 SODIUM DI-ACETATE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of E 262 SODIUM DI-ACETATE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of E 262 SODIUM DI-ACETATE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E 262 SODIUM DI-ACETATE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of E 262 SODIUM DI-ACETATE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of E 262 SODIUM DI-ACETATE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available