SODIUM DIACETATE

SODIUM DIACETATE

SODIUM DIACETATE

CAS number: 126965
EC number: 2048149
Chemical Formula: CH3COONa.CH3COOH
Molar Mass: 142.086 gmol1

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 white crystalline powder used as a preservative;
Sodium Diacetate used as an antifungus agent chelating agent
Sodium Diacetate used as a flavoring agent and PH regulator.
Sodium Diacetate is used in cookies, condiments, red meat, poultry, sauces and chips.

Sodium Diacetate is a free flowing acidic sodium salt widely used as food flavoring, preservative, and pH buffer.
As a food flavoring agent, sodium diacetate is most often used to impart a vinegar flavor in snacks, breads, and soups.
As a preservative, Sodium Diacetate can effective in preventing the development of several mold strains and is also used as an antibacterial agent to prolong the shelf life of many food types.
Recent studies also suggest that sodium diacetate is an effective microbial inhibitor and pH regulator in meat and poultry products

Sodium Diacetate is a free flowing, acidic sodium salt widely used as food flavoring, preservative, and pH buffer.
Sodium Diacetate consists of acetic acid and sodium acetate, and has the chemical formula symbol NaH.
As a food flavoring agent, this compound is most often used to impart a vinegar flavor in snacks, breads, and soups.
As a preservative, Sodium Diacetate can effective in preventing the development of several mold strains and is also used as an antibacterial agent to prolong the shelf life of many food types.
Recent studies also suggest that Sodium Diacetate is an effective microbial inhibitor and pH regulator in meat and poultry products.

Sodium Diacetates approved applications are listed separately with E262 or in Group I where the uses is quantum satis (QS).
For Sodium diacetate ACTIVE products with label matches.
Registered for use in the U.S. but approved pesticide uses may change periodically and so federal, state and local authorities must be consulted for currently approved uses
Acetic acid in solid form; as an inhibitor of molds and ropeforming bacteria in bread: as sequestrant.
Buffer; souring agent; intermediate for acid salts; in mordants, varnish hardeners, antitarnishing agents; preservative in foods.

What is Sodium Diacetate?
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%).

What is Sodium Diacetate Used for?
The main purpose of using Sodium Diacetate 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 Sodium Diacetate Made of?
This white, hygroscopic crystalline solid 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 %

How is Sodium Diacetate Made?
In general, there are two manufacturing processes mentioned from authorities, from the FDA and EFSA, respectively.

Uses of Sodium Diacetate:
Sodium Diacetate is a preservative, sequestrant, acidulant, and fla voring 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.
Acetic acid in solid form; sequestrant; food preservative to inhibit molds and ropeforming bacteria in bread

PHYSICAL PROPERTIES OF SODIUM DIACETATE:
Molecular Weight: 164.07
Exact Mass: 164.00614723
Monoisotopic Mass: 164.00614723
Melting Point: 323 Degree C 329 Degree C
Flash point: 40°C (104°F)
Physical Description: DryPowder; Liquid
Color: White
Form: powder
Odor: Acetic acid odor
Solubility in water: 1 G/ML
Solubility: Slightly soluble in alcohol; insoluble in ether
Decomposition: When heated to decomposition it emits acrid smoke and irritating fumes
Storage temperature: room temp

Sodium Diacetate is added to a host of food products for its distinctive vinegar taste.
These products include savory cookies, chips, sauces, ketchup, food coatings, and condiments.
Sodium Diacetate also improves the shelf life of these products by inhibiting bacterial development.
Sodium Diacetate is approved by both the U.S. Food and Drug Administration and European food control authorities and is generally accepted worldwide as the de facto source of vinegar flavoring.
Sodium Diacetate also sees wide spread use as a baking industry additive.

Sodium Diacetate is often included as a mold inhibitor and general conditioner in bread dough, allowing for a longer shelf life for the finished product.
Another baking and confectionery use for it is as an antirope additive.
Rope is commonly caused by bacteria in dough that causes clogging of machinery and renders the dough unsafe for consumption.
Sodium diacetate destroys this bacteria.

CHEMICAL PROPERTIES OF SODIUM DIACETATE:
Hydrogen Bond Donor Count: 0
Hydrogen Bond Acceptor Count: 4
Rotatable Bond Count: 0
Topological Polar Surface Area: 80.3 Ų
Heavy Atom Count: 10
Formal Charge: 0
Complexity: 25.5
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
CovalentlyBonded Unit Count: 4
Compound Is Canonicalized: Yes
pH: 4.5  5.0
Assay: 99%
pKa: 4.75

Food:
Generally, the application of Sodium Diacetates 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 (3941%) of acetic acid, it 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. (4)

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.

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%

Is Sodium Diacetate Safe to Eat?
Yes, Sodium Diacetates 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.

Sodium Diacetate can be viewed as the result of homoassociation, an effect that enhances the acidity of acetic acid in concentrated solution.
Also described as the sodium acid salt of acetic acid, Sodium Diacetate is best described as the sodium salt of the hydrogenbonded anion (CH3CO2)2H−.
The O•••O distance is about 2.47 angstrom.

The species has no significant existence in solution but forms stable crystals.
As a food additive, Sodium Diacetate has E number E262 and is used to impart a salt and vinegar flavor.
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 it is E262.

Product Specification:
Form: White Powder
Country of Origin: Made in India
Melting Point: 323 Degree C 329 Degree C
Assay: 99%
Solubility: Freely soluble in water
Acetic Acid % Max: 38.0  41.0
pH: 4.5  5.0
Sodium Acetate: 58.0  61.0

Methods of Manufacturing:
The technical grade is prepared synthetically by reacting sodium carbonate with acetic acid.
Special grades are produced by reacting anhydrous sodium acetate and acetic acid.

Metabolism/Metabolites:
Acetic acid is absorbed readily from the gastrointestinal tract and from the lungs.
Acetate is completely utilized in oxidative metabolism or in anabolic syntheses.
Isotope experiments have shown acetate to be utilized in the formation of glycogen, carbohydrate intermediates, phospholipids, and fatty acids, as well as in cholesterol and steroid synthesis.
In addition, Sodium Diacetate participates in the acetylation of amines and may be converted to alanine by transamination and /from there/ incorporated into proteins of plasma, liver, kidney, gut mucosa, muscle, and brain.

This crystalline compound is made up of equal parts of sodium acetate and acetic acid.
The sodium acetate crystal lattice locks in the free acetic acid molecules until the compound is broken down in a solution.
This characteristic masks the very sharp acetic acid odor while releasing the flavor when the compound is wet out during use.
Sodium Diacetate is typically available as a free flowing, dust free salt that requires airtight storage to prevent degradation due to acetic acid loss.

GENERAL PROPERTIES:
Melting point: 323329 °C (lit.)
Density: 1.01 g/mL at 20 °C
FEMA: 3900 | SODIUM DIACETATE
Flash point: 40°C (104°F)
Storage temperature: room temp
Form: solid
Color: Clear colorless
pH: 7.0±0.05 (25℃)

Sodium Diacetate is also used as a preservative for red meat and poultry products.
The compound is an efficient inhibitor of bacterial strains, such as C. botulinum and L. monocytogenes, that are often encountered in these products.
Sodium Diacetate also serves as an acidity control additive in fresh meat when applied as a buffer agent.
Other pH control uses include the foam production and photographic industries

This useful chemical is also applied in the agronomy industry as a bacteriostatic agent to preserve and improve bioavailable nutrient levels in livestock feeds such as hay.
In addition, Sodium Diacetate is used in the pharmaceutical field as a renal dialysis blend ingredient.
Industrial grades of the compound can also be used as buffers and stabilizing agents in the petroleum industry, making it a truly versatile and valuable commodity.

Sodium diacetate is a sodium acid salt of acetic acid which is used in candy, meat products, oil, snacks, soups.
Sodium Diacetate is a white crystalline powder that have an odor of acetic acid.
Sodium Diacetate is a flavoring compound that is used as an antimicrobial agent for meat products. As a food additive, sodium diacetate has E number E262 and it is used to impart a salt and vinegar flavor.

Sodium diacetate is recognized by the U.S. Food and Drug Administration — or FDA — as a Generally Recognized as Safe — or GRAS — ingredient.
However, levels of the compound must fall within good manufacturing practices, and for a range of food applications, specific levels are defined.
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.

Sodium Diacetate, structural formula are CH 3COONaCH 3COOHxH 2O, x≤1/2 wherein, molecular weight (anhydrous) 142.09 is molecular complexes of sodium acetate and acetate, can be used as a kind of sequestering agent, sanitas, mould and ropeforming bacteria inhibitor is used for field of food
Sodium Diacetate mainly is as foodstuff additive and fodder additives, can play the effect of chelating and anticorrosive freshkeeping, sodium Diacetate is actually the molecular complex of sodium acetate and acetate, it is antibiotic (to comprise antimycotic, mould, bacterium) effect derives from acetate, its mechanism of action is because the intermiscibility of molecular acid and lipoid cpd, when acetate sees through cell walls, dissociative acetate more can not permeate the cell walls of mould hyphostroma effectively than Ionized acetate, under the shock absorption of sodium acetate, the interaction of interference cell glucose6phosphate dehydrogenase, suppress the intracellular protein sex change, thereby play antibiotic, anticorrosion, the effect of mildewresistant and inhibition ropeforming bacteria.

Chemical Synthesis:
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 sodium salt of acetic acid and has wide applications in bakery, cereals, snacks, instant food, sauces, dressings, and pet food.
In meat and meat products, sodium diacetate is used as an acidity regulator.
Sodium Diacetate also acts as a preservative for the same and inhibits microbial growth.

The antimicrobial action of sodium diacetate also helps prevent spoilage of grains.
These functional properties of sodium diacetate makes it one of the most diversified ingredient used in the food industry.
The use of this ingredient in various applications, is of high value and more applications in terms of preservations of food articles is creating a tremendous opportunity.
Sodium diacetate is the sodium salt of acetic acid, consisting of one molecule of acetic acid and another of sodium acetate.

Applications:
Sodium Diacetate (Diacetato de Sodio, Natrium Diacetat) has long been used as a food additive.
Data gathered by governmental, academic and private sector studies have provided evidence of the efficacy of Sodium Diacetate as an inhibitor of L. Monocytogenes and C.
Botulinum in meat and poultry products.

Sodium Diacetate generally serves three purposes:
pH control agent
Flavor enhancer
Microbial inhibitor.

The extra mole of acetic acid in Sodium Diacetate gives it a vinegary zing.
This special zesty flavor has been instrumental to the successful development of vinegar chips, a popular snack food inspired by malt vinegar fish ‘n’ chips.
Sodium Diacetate, sometimes referred to as imitation dry vinegar, is a popular flavoring agent in seasonings, foods, sauces and ketchups.
Industrial breads and coatings manufacturers rely on Sodium Diacetate to prepare extra spicy breading for fast food fish and chicken.
While Sodium Diacetate is often used as the primary flavor ingredient, it is also commonly employed as an adjuvant to enhance the flavor and aroma of other ingredients in the recipe, and as a sequestrant to stabilize the color, flavor and texture of food.The baking industry typically uses Sodium Diacetate as a mold inhibitor.

Sodium Diacetate serves as a dough conditioner and is an excellent antirope agent.
Rope, a condition resulting from undesirable bacteria in dough, renders the dough useless as it contaminates and clogs baking equipment.
The result is lost raw materials, lost productivity, and lost income.
By simply including Sodium Diacetate in the manufacturer’s recipe, the expensive consequences of roping are prevented.
Sodium Diacetate, usually in combination with lactates, is widely used by the meatpacking industry as an excellent antimicrobial preservative.
Sodium Diacetate has been found to safely combat and control bacteria in processed meats, thereby increasing the safety of prepared foods.

How is Sodium Diacetate used in gluten free food?
Sodium Diacetate is widely used in food production to provide longer shelflife to seasonings.
Sodium Diacetate is usually used in processed food rather than daily recipe.

Product Description:
Leveraging on our expansive distribution network, we manufacture and supply a high performing range of Sodium Diacetate.
The offered chemical is formulated using finest quality ingredients by the experts of our vendors.
Acetic acid is widely used in different industrial processes in industrial and food industries.
Moreover, the offered product is stringently tested on varied parameters by our quality analyzers, before the end delivery.

Chemical Properties:
White crystals; acetic acid odor.
Decom poses above 150C. Soluble in water; slightly soluble in alcohol; insoluble in ether. Combustible.
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.

Occurrence:
Acetic acid or acetates are present in most plant and animal tissues in small, but detectable amounts.

Agricultural Uses:
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.

Features of Sodium Diacetate:
-Precisely formulated
-Costefficient
-Accurate composition

STORAGE OF SODIUM DIACETATE:
Sodium Diacetate should be stored at room temperature.
Sodium Diacetate should not be kept at very high temperatures.
Sodium Diacetate should not coexist with reactive chemicals.

Sodium Diacetate should not drop to very low temperatures.
Sodium Diacetate should be kept in a moisturefree environment.
In addition, the Sodium Diacetate should be in a dry and cool environment.
Sodium Diacetate should generally be stored in a clean and ventilated place.

SPECIFICATION:
Sodium Diacetateem: Specification
Appearance: White, hygroscopic crystalline solid with an acetic odour
Free Acetic Acid (%): 39.0 41.0
Sodium Acetate (%): 58.0 60.0
Moisture (Karl Fischer method, %): 2.0 Max
pH (10% Solution): 4.5 5.0
Formic acid, formates andother oxidizable (as formic acid): =< 1000 mg/ kg
Particle Size: Min 80% Pass 60 mesh
Arsenic (As): =< 3 mg/ kg
Lead (Pb): =< 5 mg/ kg
Mercury (Hg): =< 1 mg/ kg
Heavy Metal (as Pb): 0.001% Max

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.
Sodium diacetate crystals have free acetic acid firmly held into the crystal lattice of neutral sodium acetate , thereby masking the sharp odour of acetic acid.
This helps in preserving the material without affecting its natural odour.

Sodium Diacetate is generally recognized as safe ingredient (GRAS) by the US FDA, and is a generally permitted food additive in Europe and elsewhere.
On prolonged exposure to an atmosphere with low relative humidity sodium diacetate tends to lose acetic acid and reverts to anhydrous sodium acetate.
In solution Sodium Diacetate is split off into its components acetic acid and sodium acetate.

Sodium Diacetate is a sodium acid salt of acetic acid, available as white, hygroscopic crystalline solid with an acetic odour.
Sodium Diacetate’s widely used as seasoning and preservative as it poses antimicrobial effect in food production for its a free flowing acidic sodium widely used as food flavoring.

Is Sodium Diacetate gluten free?
Yes.
Sodium Diacetate is gluten free and widely used in gluten free food to provide longer shelflife to seasonings.

Specifications:
As the conjugate base of acetic acid, a solution of sodium acetate and acetic acid can act as a buffer to keep a relatively constant pH
useful especially in biochemical applications where reactions are pH dependent in a mildly acidic range (pH 46)

Sodium Diacetate is a molecular compound of sodium acetate and acetic acid.
Sodium Diacetate is a white, hygroscopic, crystalline solid having an odor of acetic acid.
Sodium Diacetate is a molecular compound of acetic acid and sodium acetate.
According to a patent, free acetic acid is built into the crystal lattice of neutral sodium acetate.

The acid is firmly held as is evident from the negligible odor of the product.
In solution Sodium Diacetate is split off into its constituents acetic acid and sodium acetate.
As a buffering agent, sodium diacetate is applied in meat products to control their acidity.
Apart from that, sodium diacetate inhibits the growth of various microorganisms usually found in meat products, thus it can be used as a preservative and safeguard for food safety and shelf life extension.
Moreover, sodium diacetate can be used as a flavoring agent, applied as a powdered seasoning, to impart a vinegar taste to meat products.

Why is Sodium Diacetate gluten free?
To answer this question, we need to clarify another question: what is gluten?
Gluten is protein composite found in wheat and related grains, including barley and rye.

First, gluten is a protein.
Second, gluten is mainly found in wheat and related grains.
As we mentioned before, Sodium Diacetateis a sodium acid salt of acetic acid which is significantly different from protein.
Raw materials used in manufacturing of Sodium Diacetate are Glacial Acetic Acid; Sodium Diacetate barely includes gluten impurity.
So, Sodium Diacetate is gluten free.

IUPAC NAME: Sodium diacetate
OTHER NAMES: Sodium diacetate (anhydrous); Sodium hydrogen acetate; Sodium acid acetate.

SYNONYMS:
SODIUM DIACETATE
sodium;diacetate
sodium;acetic acid;acetate
AMY37172
AKOS015893046
M913
Acetic acid dimer, sodium salt
Acetic acid, sodium salt (2:1)
Acetic acid, sodium salt, compd. with acetic acid (1:1)
Sodium diacetate
Sodium hydrogen acetate
Sodium hydrogen diacetate
UNII26WJH3CS0B
Sodium diacetate (anhydrous);
Sodium hydrogen acetate;
Sodium acid acetate