Sodium Diacetate

Sodium diacetate is a versatile food additive, primarily used as a preservative and antimold agent in food and feed, as well as a chelating agent, flavoring agent, pH regulator, and meat preservative. It is also a key raw material in compound antimold agents. In addition to its excellent antimold, preservative, and freshness-preserving effects, sodium diacetate can enhance appetite and serve as a food flavoring and nutritional agent. Its antimold and preservative effects are superior to benzoate classes, with a typical usage amount of 0.3-3 g/kg.

【Practical Applications of Sodium Diacetate in Food】: Usage in prepared meat products and cooked meat products is ≤3.0 g/1000 g.

Beverages, Beer

1.Non-alcoholic beverages: Addition amount is 0.05%-0.06%.

2.2. Soda-type beverages: Addition amount is 0.04%-0.05%.

3. Fresh orange juice, hawthorn juice, etc.: Addition amount is 0.04%, can be preserved for six months.

Sauce Products: Soy sauce, paste, pickled vegetables, pickles, kimchi

1. Soy sauce: Add 0.3%, can be stored for three months without mold in high-temperature seasons.

2. Paste: Due to its viscosity, sodium diacetate is not easily dispersed evenly; a 5% aqueous solution of sodium diacetate can be added under heating before leaving the factory.

3. Pickled vegetables: Sodium diacetate can be dissolved in soy sauce and added, with an addition amount of 3 g/kg.

4. Sake-pickled vegetables: Sodium diacetate can be dissolved in shochu or cooking wine and added, with an addition amount of 2 g/kg.

5. Vinegar-pickled vegetables: Add directly, with an addition amount of 1 g/kg.

6. For pickled cucumbers, beetroots, and other pickles, add sodium diacetate equivalent to the amount of salt in the vinegar containing salt. To prevent the brine from becoming cloudy, dissolve the salt, spices, and sodium diacetate in water first before adding vinegar.

7. Kimchi: Kimchi-making requires careful operation to prevent bacterial contamination, otherwise the entire jar may spoil. With sodium diacetate, kimchi can be made without a kimchi jar, and it can be prepared anytime nationwide. Reference method: Dissolve sodium diacetate in cool boiled water in a container to make a 5% aqueous solution, add salt and seasonings, then add washed vegetables such as radish, cucumber, pepper, celery, cowpeas, etc. This ensures no mold growth for two months and maintains delicious flavor (vegetables must be submerged and not exposed to air). Additionally, if kimchi manufacturers produce bagged kimchi, adding 3 g/kg (based on fresh vegetable weight) of sodium diacetate can ensure no mold or spoilage for six months.

8. Pickled vegetables: After cabbage turns sour in the jar, dissolve sodium diacetate in a small amount of water and evenly pour it into the jar. Usage amount is 2 g/kg (based on fresh vegetable weight). If added during the pickling process, at room temperature below 20-25°C, the pickled cabbage will not develop mold, spoil, or develop off-flavors, remaining crisp until the next pickling season. The same method can be used to pickle cucumbers, peppers, radishes, celery, potherb mustard, shepherd's purse, cowpeas, etc.

9. Assorted paste antimold: Pickles are produced in one season and supplied year-round. Even in high-salt brine with little disturbance, pickles can still develop mold and taste very salty, especially bagged pastes, which mold in 25 days. Adding 3 g/kg of sodium diacetate allows pickles to stay fresh for four months even with frequent handling during retail.

Fish Products and Seafood

1. Fish products: The pH of fish cake products should be 6.8~7.2; lowering the pH affects elasticity, so sodium diacetate should not exceed 2 g/kg.

2. Fish sausages: Add 3-4 g/kg of sodium diacetate; stored at 30°C, they remain unchanged for three weeks, while control samples spoil in one week. When adjusted to pH below 6 and stored at 10-15°C, they remain unchanged for three months.

3. Dried fish products: Highly dried products with moisture content below 30% may develop mold; add 2 g/kg of sodium diacetate.

4. Smoked fish: Spray a 10%-12% sodium diacetate solution on smoked fish products before, during, or after smoking.

5. Soy sauce-cooked fish and shrimp: Add 2 g/kg of sodium diacetate; stored at 10-15°C, they remain unchanged for three months.

6. Fresh fish, shrimp, and other seafood: Soak washed fresh fish in a 10% sodium diacetate solution for 30 minutes, drain, and refrigerate to maintain freshness. They can be stored at 30°C for one week without losing freshness.

7. Pastries, biscuits, bread

Sodium diacetate can be directly added to flour or dough at 0.4% (based on flour weight).

8. Soy milk powder: Add sodium diacetate when crushing soybeans at 0.2% (based on soybean weight); it has functions other antimold agents do not.

Grains, Cereals, Rice, Flour, and Their Products

Sodium diacetate has excellent antimold effects on grains, cereals, rice, flour, and their products.

1. Adding 0.1%～0.8% sodium diacetate to grains with about 21.5% moisture content can extend storage from 90 days to over 200 days.

2. Sodium diacetate has good antimold and freshness-preserving effects on rice and flour products. Adding 0.2% to rice slurry for Guangdong river noodles (cut rice noodles) extends freshness at room temperature by one day. Mixing sodium diacetate with calcium propionate at a 1:1 ratio at the same addition amount extends freshness by over two days.

3. Sodium diacetate also has good antimold and preservative effects on wave noodles, dried tofu skin, dried tofu, etc. The national standard GB2760－1996 limits usage to ≤1 g/kg.

【Sodium Diacetate Usage】1. GB2760-96 (≤g/kg): Grains and bean-based fried potato chips ≤1g/kg; puffed foods, condiments, compound condiments ≤10.0g/kg.
2. FDA, §184.1785 (1994, ≤%): Baked goods ≤0.4; various oils and fats, meat products, soft candy ≤0.1; sauces ≤0.25; snack foods and soups ≤0.05.
3. EEC allows use in bread and formed crisps.

【Sodium Diacetate for Animals: Promotes feed conversion and absorption, improves protein utilization in feed】1. Adding 0.1-0.2%, 1-2 kg/ton SDA to feed effectively prevents mold, extending storage by 1-2 months; adding 0.1-0.3% to compound feed and silage preserves feed for 3-5 months.

2. Sodium diacetate as a nutritional flavoring agent: Adding 0.05-0.2% to pellet compound feed improves protein utilization by 11%, increases fish weight by over 10%, piglet weight by 6-8%, broiler and duck weight by 6-10%, beef cattle weight by 15%, and generally increases feed intake by 10-20%.

【Common Name】Sodium diacetate (SDA) 【Molecular Weight】142.09

【Molecular Formula】C4H7NaO4•XH2O 【Structural Formula】CH3COONaCH3COOH•H2O

【Properties】Sodium diacetate is a white crystalline powder or solid with an acetic acid odor, non-toxic, hygroscopic, highly soluble in water and ethanol, releasing 42.25% acetic acid. The pH of a 10% aqueous solution is 4.5~5.0. Decomposes when heated above 150°C. Content: ≥99%    State: White powder Grade: Food grade CAS: 126-96-5

【Storage】Store sodium diacetate in a sealed, cool, dry, and light-protected place; do not mix with other alkaline substances. Shelf life: two years.