PRODUCTS

SODIUM DIACETATE

Sodium Diacetate is used as a sour agent for food, as well as an antifungal and food quality improver.
Sodium Diacetate is widely used as anti-mold additives for food, feed, grains and silage (mainly for anti-mold preservation and improving nutritional value).
In the printing and dyeing industry, Sodium Diacetate is used as acidifier, homogenizer, buffer, polyvalent chelating agent, rust inhibitor and mildew inhibitor for bread.

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

SYNONYMS:
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, 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,Acetic acid dimer, sodium salt,Acetic acid, sodium salt (2:1),Acetic acid, sodium salt, compd.with acetic acid (1:1),Dykon,Sodium acetate (1:2),Sodium acetate, acid,Sodium acetate, compd. with acetic acid (1:1),Sodium acid acetate,Sodium hydrogen acetate,Sodium hydrogen diacetate,Sodium hydrogen diacetate,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 is a 1:1 mixture of sodium acetate and acetic acid but is also described as the sodium acid salt of acetic acid.
As a food additive, Sodium Diacetate has E number E262 and is used to impart a vinegar flavour.
Sodium Diacetate is acetate.

Sodium Diacetate is a colorless solid used in flavorings and antimicrobials.
Sodium Diacetate is formed by the reaction of acetic acid and sodium hydroxide.
When acetic acid and sodium acetate are mixed in equimolar ratios and allowed to crystallize, the sodium acetate crystallizes along with the crystallized acetic acid.

This compound is known as sodium diacetate (E262).
Sodium Diacetate provides a source of solid acetic acid for drying the product.
Sodium Diacetate is a multifunctional edible chemical.

Sodium Diacetate can be mixed with other flavoring agents, sweeteners.
Sodium Diacetate, a compound of sodium acetate and acetic acid, plays a crucial role in the food industry as a preservative and flavor enhancer.
Known for its effectiveness in extending shelf life and enhancing flavor profiles, Sodium Diacetate is widely used in various applications, particularly in the preservation of baked goods, snacks, and dairy products.

Sodium Diacetate is a new type of food and feed mold preservative, acid and improver, in the industrial field as chelating agent, homogenizing agent.
Sodium diacetate is a molecular compound of sodium acetate and acetic acid, which is associated by short hydrogen bonds.

Sodium Diacetate is a white hygroscopic crystalline powder, non-toxic, with acetic acid odor, soluble in water (1 g/ml) and ethanol.
The PH value of the aqueous solution of Sodium Diacetate is 4.5-5.0(10% aqueous solution).
Sodium diacetate is a proven flavor enhancer, acid regulator, and preservative in food

Sodium diacetate is an important additive within the food industry.
Sodium Diacetate is a mixture of acetic acid and sodium acetate.
Sodium diacetate is the sodium salt of acetic acid (E260).

Unlike other additives, sodium diacetate is not a pure substance but a mixture of substances.
Sodium Diacetate functions as an acid regulator, flavor enhancer, and preservative, contributing to the improvement of the freshness and shelf life of food.

Sodium diacetate is available as a white powder that dissolves easily in water.
The smell of acetic acid is a characteristic feature of sodium diacetate.
Sodium Diacetate is classified under E-number E262.

Sodium diacetate (Acetic acid, sodium salt (2:1)) is a salt of acetic acid.
Sodium diacetate is a colorless solid that is used in seasonings and as an antimicrobial agent.
Sodium Diacetate is a free-flowing, acidic sodium salt, widely used as a food flavouring.

Sodium Diacetate is a crystalline compound made up of equal parts of sodium acetate and acetic acid, which imparts a vinegar flavour.
The sodium acetate crystal lattice locks in the free acetic acid molecules until the compound is broken down in a solution.
This process gives a very sharp acetic acid odour while releasing the flavour when the compound is wet.

This is the chemical name of Sodium Diacetate itself.
Sodium Diacetate is a white crystalline powder with a slightly vinegary aroma.
Sodium diacetate is a sodium salt of acetic acid and is used for its preservative and flavor-enhancing properties in processed foods.

Sodium Diacetate is a colorless, solid salt of acetic acid that is used as a preservative and a flavoring agent as well as an antimicrobial agent.
This name describes Sodium Diacetate's composition – a combination of acetic acid (the component responsible for the vinegary taste) and sodium.

Sodium Diacetate's available in the form of small crystals or a powder.
Sodium diacetate is sometimes colloquially referred to as "sour salt" due to its tangy and slightly acidic taste.
This term can be found on ingredient lists of certain food products.

In the European Union, sodium diacetate is assigned the food additive code E262.
This code is used to indicate the use of sodium diacetate as a food preservative and acidity regulator.
Sodium diacetate is most commonly available as a fine white powder or small crystals.

These forms make Sodium Diacetate easy to incorporate into food products during processing.
Sodium diacetate, 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 Sodium Diacetate is E262(ii).
Generally, Sodium Diacetate is sodium acetate with a slight flavor or taste of acetic acid.
To be exact, Sodium Diacetate 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%).

Sodium diacetate is a compound with formula NaH(C2H3O2)2.
Sodium Diacetate is a salt of acetic acid.
Sodium Diacetate is a colorless solid that is used in seasonings and as an antimicrobial agent.

Sodium diacetate is a food additive that is used as a preservative and flavor enhancer.
Sodium Diacetate is increasingly commonly found in chips.
As consumers become more health-conscious, there is a growing demand for alternatives to sodium diacetate.

Some are responding to this trend by switching to cleaner, more natural foods, like chips from Jackson's.
Sodium diacetate is made up of sodium acetate and acetic acid, and it is commonly used in processed foods to extend their shelf life and enhance their flavor.

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

Sodium diacetate is generally considered safe when used in moderation.
However, some people may be sensitive to the acidity of sodium diacetate.

USES and APPLICATIONS of SODIUM DIACETATE:
Sodium Diacetate serves as a versatile preservative and flavor enhancer, contributing to the freshness and taste of a variety of food products.
Sodium Diacetate's broad applications across the food industry underscore its importance in maintaining product quality and extending shelf life.

Sodium diacetate (natrium diacetate) has long been used as a food additive.
However, in recent years, sodium diacetate has become a hot topic of global research.
Data collected from several related research sector studies provide evidence of Sodium Diacetate's efficacy as an inhibitor of Listeria monocytogenes and Clostridium botulinum in meat and poultry products.

Sodium Diacetate is a free-flowing, dust-free, and readily available source of acetic acid, the granular form of acetic acid that housewives are familiar with.
The free acetic acid of sodium diacetate crystals is firmly fixed in the lattice of neutral sodium acetate, thereby covering up the pungent smell of acetic acid.

This helps preserve Sodium Diacetate without affecting its natural smell.
It is recognized as a safe ingredient (GRAS) by the US FDA and is a generally permitted food additive in Europe and elsewhere.
Among its various applications, sodium diacetate is widely used by the food industry as a preservative.

Food Industry: The use of sodium diacetate is restricted to levels not exceeding current good manufacturing practices and levels of sodium diacetate are specifically defined for various food applications.
Sodium diacetate has some special uses as a source of acetic acid.

In bread making, Sodium Diacetate is used to prevent runniness and molds, and it is also used as a flavoring agent in dry products, especially to enhance the flavor of vinegar.
Sodium Diacetate inhibits the growth of certain types of mold and many harmful microorganisms (especially Bacillus mesenteric) in dough and bread.

Sodium Diacetate also inhibits mold and rope in bread and sweets as well as mold in pies and cakes.
In addition to its antibacterial effect, sodium diacetate can also inhibit the enzymatic action of amylase in the dough.
Amylases that degrade starch lead to an undesirable increase in the maltose content of flour from sprouted grains.

While its list of functional uses in food is long and impressive, Sodium Diacetate generally serves three purposes: as a pH control agent, flavor enhancer, and microbial inhibitor.
The extra moles of acetic acid in Sodium Diacetate give it a vinegary taste.

This particular crisp flavor was instrumental in the successful development of Vinegar Chips, a popular snack food inspired by fish in malt vinegar.
Sodium Diacetate is sometimes called imitation dry vinegar and is a common flavoring agent in dressings, foods, sauces, and ketchup.

Manufacturers of industrial bread and coatings rely on Sodium Diacetate to prepare extra-spicy breading for fast-food fish and chicken.
Although sodium diacetate is often used as a primary flavor ingredient, it is also commonly used as an adjuvant to enhance the flavor and aroma of other ingredients in a recipe, and as a chelating agent to stabilize the color, flavor, and texture of foods.

Sodium Diacetate is commonly used in the baking industry as a preventive agent.
Sodium Diacetate acts as a dough conditioner and is an excellent anti-sticking agent.
The rope is a condition caused by bad bacteria in the dough, which can contaminate and clog baking equipment, rendering the dough unusable.

The result is lost raw material, lost productivity, and lost revenue.
By simply adding sodium diacetate to the manufacturer's formula, costly rope consequences can be avoided.
Sodium Diacetate is a fungicide and bacteriostat, mainly used to control mold and bacteria in food.

Sodium diacetate is a commonly used compound with the chemical formula NaH(C2H3O2)2.
Sodium Diacetate is mainly used as food and feed industry preservatives, antifungal agents, chelating agents, flavoring agents, PH regulator, meat preservation agent, is also the main ingredients of compound antifungal agents

In the printing and dyeing industry, Sodium Diacetate is used as acidifier, homogenizer, buffer, polyvalent chelating agent, rust inhibitor and mildew inhibitor for bread.
Sodium Diacetate is used preservative; Antifungal agent; Acidity regulator: chelating agent.

Sodium Diacetate is used as a preservative, my country stipulates that it can be used in cereals and instant soy foods, and the maximum usage is 1 g/kg.
Sodium Diacetate can also be used as a feed additive chelating agent.

Sodium Diacetate is used as a preservative.
Sodium Diacetate can be used in cereals and ready-to-eat soy foods, with a maximum usage of lg/kg.
Sodium Diacetate can also be used as a feed additive and chelating agent.

Sodium Diacetate is a new type of food and feed anti-mold preservatives, sour agents and improvers.
Sodium Diacetate is used as a chelating agent, homogenizing agent and mordant in the industrial field.
Sodium diacetate is a multifunctional edible chemical.

Sodium Diacetate is mainly used as preservative, antifungal agent, chelating agent, flavoring agent, PH regulator, preservative of meat products in food and feed industry, and is also the main ingredient of compound antifungal.
A food additive (E262ii), Sodium Diacetate is commonly used as a preservative, flavouring agent, and pH adjustment in food for red meat and poultry products.

As a preservative, Sodium Diacetate is a mould inhibitor and general conditioner in bread dough, allowing for longer shelf life for the finished product.
Sodium Diacetate is also used as an anti-rope additive.

Rope is formed when bacteria in dough exists, which causes clogging of machinery and renders the dough unsafe for consumption.
Sodium diacetate destroys rope-forming bacteria, making it an efficient anti-rope agent.
In food production, Food flavouring is one of the largest markets for the substance, where Sodium Diacetate is added to many products for its distinctive vinegar taste.

These products include savoury cookies, chips, sauces, ketchup, food coatings, ready meals, instant meals, soy products, and condiments.
Sodium Diacetate also improves the shelf life of these products by inhibiting bacterial development.
In beverages, the sodium diacetate can be used as a preservative.

Sodium Diacetate is also used as a preservative for red meat and poultry products.
Sodium Diacetate is an efficient inhibitor of bacterial strains such as C. botulinum and L. monocytogenes often encountered in these products.
Sodium Diacetate also serves as an acidity control additive in fresh meat when applied as a buffering agent.

Sodium diacetate is used in the food additive extensively.
Key applications of Sodium Diacetate: Preservative and Acidifying agent.
Sodium Diacetate is used as a buffer, souring agent, food preservative, animal feed sequestrant, and agricultural fungicide and bactericide.

Sodium Diacetate is also used in mordants, varnish hardeners, and anti-tarnishing agents.
Sodium Diacetate buffer solution has been used for the precipitation of DNA.
Sodium Diacetate has also been used as a component of supporting electrolyte for electrochemical sensor.

Uses of Sodium Diacetate: Acetic acid in solid form; sequestrant; food preservative to inhibit molds and rope-forming bacteria in bread: Glabe, Food Ind. 14, no. 2, 46 (1942).
Sodium Diacetate is a preservative, sequestrant, acidulant, and flavoring agent that is a molecular compound of sodium acetate and acetic acid which yields acetic acid.

Sodium Diacetate is a white crystalline powder which is hygroscopic.
Sodium Diacetate functions against mold and bacteria and is used in bread.

Sodium Diacetate is also termed sodium hydrogen diacetate.
As a food additive, Sodium Diacetate has E number E262.
Sodium Diacetate is used both as a preservative and to impart a salt and vinegar flavor, for example in salt and vinegar chips.

-Food Industry uses of Sodium Diacetate:
Sodium Diacetate acts as a preservative by inhibiting the growth of molds, yeasts, and bacteria, particularly in bread and other bakery products.
Sodium Diacetate also functions as a flavor enhancer, imparting a mild vinegar-like taste to snacks such as chips and popcorn.
Sodium Diacetate effectively balances acidity and extends the freshness of food items, making it a popular choice for food manufacturers.

-Dairy Products use of Sodium Diacetate:
In the dairy industry, Sodium Diacetate helps maintain the quality of products like cheese and butter by preventing microbial growth.
Sodium Diacetate enhances the flavor while ensuring a longer shelf life, thereby maintaining product integrity during storage and transportation.

-Meat and Poultry uses of Sodium Diacetate:
Sodium Diacetate is commonly used in processed meat and poultry products.
Sodium Diacetate not only preserves these items by preventing spoilage but also enhances their taste.
Its dual role as a preservative and flavoring agent makes Sodium Diacetate an invaluable ingredient in these sectors.

-Food Additive uses of Sodium Diacetate:
It's crucial to note that sodium diacetate is often listed on ingredient labels simply as a "food additive" or "preservative."
This may not directly indicate its presence, but Sodium Diacetate's commonly used in this capacity.
As you encounter processed foods, keep an eye out for these terms on ingredient labels, and be aware that sodium diacetate can serve multiple purposes, from extending shelf life to enhancing flavors.

-Uses for Sodium Diacetate outside the food industry:
Sodium Diacetate finds application in various industries due to its preservative and acidity-regulating properties.
Here are the ways sodium diacetate is used in different industries:

-Pesticides use of Sodium Diacetate:
Sodium diacetate 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 sodium diacetate can help achieve these conditions, enhancing the pesticide's potency.
It's important to note that while sodium diacetate has various applications, its use is most prevalent in the food industry as a preservative and flavor enhancer.

-Pharmaceutical Industry uses of Sodium Diacetate:
In pharmaceuticals, sodium diacetate can be used as a pH-modifying agent in certain formulations.
Controlling the pH level is crucial for the stability and efficacy of certain medications.
Additionally, Sodium Diacetate's antimicrobial properties can aid in preserving pharmaceutical products and preventing microbial contamination.

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

-Agricultural Uses of Sodium diacetate:
Fungicide, Bactericide: Sodium diacetate is a fungicide and bactericide registered to control molds and bacteria, thereby preventing spoilage in stored grains.

The pesticide is applied to hay as a dust or soluble concentrate (liquid spray) during the baling process.
Sodium Diacetate is applied to silage as a fermentation "aid" to preserve the quality of field corn, alfalfa, sorghum, oats and grasses, stored in silos.

Sodium diacetate is composed of acetic acid and sodium acetate.
Sodium Diacetate dissociates to acetate, sodium and hydrogen ions, normal components of plants and animals, and of human foods.
Acetates are formed in living organisms during the metabolism of food.

Acetates and acetic acid have long been used in both human and animal foods, without significant adverse effects.
Sodium diacetate is also used as an antimicrobial agent in baked goods and other foods, and in medicine and cosmetics manufacturing as a freshener, flavoring and pH regulator.

WHAT ARE THE USES OF SODIUM DIACETATE?
Sodium Diacetate can be used in food, feed, cosmetics and pharmaceutical generally for its antimicrobial effect, vinegar taste, and PH regulation.

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

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

*Meat
Low levels of sodium diacetate (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.
Sodium Diacetate 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 sodium diacetate is more effective in retarding microbial growth.

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

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

*Feed additive
Sodium diacetate 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”, Sodium Diacetate can function as a buffering and masking agents in cosmetic and personal care products.

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

CHEMICAL PROPERTIES OF SODIUM DIACETATE:
Sodium diacetate has the odor of acetic acid.
Sodium Diacetate is a molecular compound of sodium acetate and acetic acid.
The pH of a 1 in 10 solution is between 4.5 and 5.0.
Sodium Diacetate is a white crystals; acetic acid odor.
Sodium Diacetate decomposes above 150C.
Sodium Diacetate is soluble in water; slightly soluble in alcohol; insoluble in ether.

OCCURRENCE OF SODIUM DIACETATE:
Acetic acid or acetates are present in most plant and animal tissues in small, but detectable amounts.

TECHNOLOGICAL PRODUCTION OF SODIUM DIACETATE:
Sodium diacetate is produced in industry by mixing acetic acid and sodium acetate.
Both substances must be mixed to obtain sodium diacetate.
The right ratio is crucial: 60 percent sodium acetate and 40 percent acetic acid are needed.

SODIUM DIACETATE AS A FLAVOR ENHANCER IN FOOD:
Sodium diacetate is a proven component in many foods.
Food additives such as sodium diacetate are added to achieve a sour aroma.
Sodium diacetate helps bakers and cooks to produce delicious products with a pleasant sour taste.

The flavor enhancer is used especially in baked goods such as sourdough bread and pita to give them a sour taste while preserving their freshness.

In addition, sodium diacetate is also present in the following foods:
*Fruit preserves
*Vegetable preserves
*Mayonnaise
*Marinades
*Deli salads
*Soft cheeses (such as Mozzarella or Ricotta)
*Sauces
*Canned fish
Sodium diacetate is also included in the group of approved feed additives and can therefore be used in animal feed.

SODIUM DIACETATE AS A PRESERVATIVE
Sodium diacetate is often used for food preservation.
The additive acts as an acid regulator and significantly influences the pH value in food.
In an aqueous solution, sodium diacetate has a low pH value, which inhibits the growth of yeasts, molds, or bacteria.

Thus, Sodium Diacetate ensures that food remains fresh over a longer period of time.
By adding sodium diacetate, you can always enjoy a piece of fresh bread or a crispy pita without premature spoilage becoming a problem.

Sodium diacetate is often combined with other food preservatives to enhance its preserving effect and achieve even better protection against microorganisms.

Conclusion: This Makes the Additive Particularly Special
Sodium diacetate is considered a safe, well-tolerated, and harmless food additive that scores points for its naturalness and effectiveness.
The salt of acetic acid is an important component in food production that fulfills several functions: sodium diacetate serves as an acid regulator, preservative, and flavor enhancer, thus helping to improve the aroma and shelf life of food.

HOW IS SODIUM DIACETATE MADE?
Sodium diacetate is made by combining acetic acid and sodium bicarbonate in a controlled chemical process.
This reaction produces sodium acetate, water, and carbon dioxide.
The sodium acetate is then neutralized with acetic anhydride to form sodium diacetate crystals.
The final product is dried and ground into a fine powder or left in crystal form.

WHAT IS SODIUM DIACETATE USED FOR?
The main purpose of using it 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.

PREPARATION AND STRUCTURE OF SODIUM DIACETATE:
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.

WHAT IS SODIUM DIACETATE MADE OF?
This white, hygroscopic crystalline solid, Sodium Diacetate, 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 %.

SODIUM DIACETATE (POWDER OR CRYSTAL) IS PRESENT IN:
In addition, Sodium Diacetate (powder or crystal) is also present in the following foods:
*Fruit preserves
*Vegetable preserves
*Mayonnaise
*Marinades
*Deli salads
*Soft cheeses (such as Mozzarella or Ricotta)
*Sauces
*Canned fish
Sodium Diacetate (powder or crystal) is also included in the group of approved feed additives and can therefore be used in animal feed.

HOW IS SODIUM DIACETATE 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 Sodium Diacetate's 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 Diacetate.

IS SODIUM DIACETATE SAFE TO EAT?
Yes, Sodium Diacetate'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

WHAT IS SODIUM DIACETATE USED FOR?
Sodium Diacetate is a food-grade salt that is used as a pH adjuster, flavor enhancer, and preservative.
Sodium Diacetate is used in a variety of products such as, processed meats and baked goods.

INDUSTRIES OF SODIUM DIACETATE:
*Animal Nutrition
*Food & Nutrition

PROPERTIES OF SODIUM DIACETATE:
Sodium Diacetate is a white hygroscopic crystalline solid, soluble in water and soluble in oil.
Sodium Diacetate has odorless or slightly sour.
Heat to above 150 ℃ for decomposition.
1g of this product is soluble in about 1mL of water.
The pH of the 10% solution of Sodium Diacetate is 4.5~5.0.

ANTI-CORROSION AND ANTI-MILDEW MECHANISM
The anti-corrosion and anti-mildew effect of sodium diacetate comes from acetic acid, and the compatibility between acetic acid molecules and lipid compounds is better.
Sodium Diacetate can penetrate the cell wall (undissociated acetic acid can penetrate the cell wall of mold tissue more effectively than ionized acetic acid), denaturation of intracellular proteins, thereby achieving a bactericidal effect.
sodium diacetate mainly interferes with the interaction of enzymes by effectively penetrating the cell wall of mold, inhibiting the production of mold, so as to achieve the functions of high efficiency anti-mold and anti-corrosion.

From the perspective of chemical molecular structure, sodium diacetate is a bimolecular salt with short hydrogen bonds and contains free acetic acid molecules that can release 40%.
Sodium Diacetate is acidic in an aqueous solution, and the released acetic acid can penetrate into the mold tissue

The cell wall interferes with the system of various enzymes in the cell to produce an effect, denature the protein in the cell, inhibit the growth and reproduction of microorganisms, and thus play an antibacterial effect.
But Sodium Diacetate has little effect on the lactic acid bacteria and baker's yeast needed in food, and can protect the nutrients of food.

This characteristic makes sodium diacetate listed as a very unusual food additive.
Sodium diacetate has a strong inhibitory effect on fungi (including fungi, molds, and bacteria).

The single molecule acetic acid in the molecule can reduce the pH value of Sodium Diacetate, and has good compatibility with the ester compound, so it can penetrate through the cell wall and effectively penetrate into the cells of the fungus tissue, interfere with the interaction of enzymes between cells,

Promote the denaturation of bacterial proteins, and change the cell morphology and structure, achieve the purpose of dehydration and death of the bacteria, and play an antibacterial and antiseptic role.

Since SDA is a highly effective inhibitor of molds and bacteria, especially has a strong inhibitory effect on aflatoxin, Sodium Diacetate can effectively inhibit human consumption of meat, vegetables, fruits, corn, wheat, peanuts, grains,
The occurrence, growth and spread of more than 10 kinds of mycots (spores) and 4 kinds of bacterial nuclides common in beans, bread and other agricultural products.

HEALTH AND SAFETY OF SODIUM DIACETATE:
Regulatory bodies like the FDA have approved Sodium Diacetate as safe for consumption within prescribed limits.
It is generally recognized as safe (GRAS) and widely used in food formulations.

SYNTHESIS OF SODIUM DIACETATE:
Prepared synthetically by reacting sodium carbonate with acetic acid.
Special grades are produced by reacting anhydrous sodium acetate with acetic acid.
Sodium Diacetate is a white solid; White powder with an odor of vinegar.

PHYSICAL and CHEMICAL PROPERTIES of SODIUM DIACETATE:
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

Melting point:323-329 °C (lit.)
Density:1.01 g/mL at 20 °C
vapor pressure:0Pa at 25℃
FEMA:3900 | SODIUM DIACETATE
Flash point:40°C (104°F)
storage temp.:room temp
pka:4.756 at 20 ℃
form:solid
color:Clear colorless
PH:7.0±0.05 (25℃)
Odor:at 100.00 %. bland

biological source:synthetic
Water Solubility:soluble H2O; slightly soluble alcohol; insoluble ether
Merck:13,8681
BRN:3786729
InChI:1S/2C2H4O2.Na/c21-2(3)4;/h21H3,(H,3,4);/q;;+1/p-1
InChIKey:BHZOKUMUHVTPBX-UHFFFAOYSA-M
SMILES:[Na+].CC(O)=O.CC([O-])=O
LogP:-3.72
CAS DataBase Reference:126-96-5
FDA 21 CFR:184.1754; 582.6754; 310.545

Substances Added to Food (formerly EAFUS):SODIUM DIACETATE
SCOGS (Select Committee on GRAS Substances):Sodium diacetate
FDA UNII:26WJH3CS0B
EPA Substance Registry System:Sodium diacetate (126-96-5)
UNSPSC Code:12164502
NACRES:NA.52
mpirical Formula (Hill Notation):C4H7NaO4
CAS Number:126-96-5
Molecular Weight:142.09
Organoleptic:faint

Biological source:synthetic
Food allergen:no known allergens
Physical state:solid
Color:white
Odor:No data available
Melting point/freezing point:Melting point/ range: 323 - 329 °C
Initial boiling point and boiling range:No data available
Flammability (solid, gas):No data available
Upper/lower flammability or explosive limits:No data available

Flash point:No data available
Autoignition temperature:No data available
Decomposition temperature:No data available
pH:No data available
Viscosity:Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility:No data available
Partition coefficient: n-octanol/water:No data available
Vapor pressure:No data available

Density:No data available
Relative density:No data available
Relative vapor density:No data available
Particle characteristics:No data available
Explosive properties:No data available
Oxidizing properties:No data available
Other safety information:No data available
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.)
Boling Point:117.1℃ at 760 mmHg
Flash Point:40°C (104°F)
Water Solubility:soluble H2O; slightly soluble alcohol; insoluble ether
Vapor Presure: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
Physical and Chemical Properties:melting point 323-329°C
Chemical Formula: C4H7NaO4
Appearance: White, crystalline powder
Odor: Slight acetic acid smell
Solubility: Soluble in water
pH Range: Effective in slightly acidic to neutral conditions

FIRST AID MEASURES of SODIUM DIACETATE:
-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 SODIUM DIACETATE:
-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 SODIUM DIACETATE:
-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 SODIUM DIACETATE:
-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 SODIUM DIACETATE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

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