Sodium Di-Acetate for food industry.

SODIUM DIACETATE (diacetato de sodio, natriumdiacetat) has long been used as a food additive. However, over the past several years, SODIUM DIACETATE has been the subject of increased global research. 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. Of its various applications, SODIUM DIACETATE is most widely used by the food industry as a preservative. 

SODIUM DIACETATE is a generally recognized as safe ingredient (GRAS) by the USFDA, and is also a generally permitted food additive in Europe and elsewhere. The FDA's CFR 184.1754 limits the use of SODIUM DIACETATE to levels not to exceed current good manufacturing practices, and specifically defines the levels of SODIUM DIACETATE in various food applications.

While its list of functional uses in food is long and impressive, SODIUM DIACETATE generally serves three purposes: as a pH control agent, as a flavor enhancer and as a 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. It serves as a dough conditioner and is an excellent anti-rope 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 anti-microbial preservative. SODIUM DIACETATE has been found to safely combat and control bacteria in processed meats, thereby increasing the safety of prepared foods.

AGRONOMY: The bacteriostatic effects of SODIUM DIACETATE make it an effective preservative for hay. Excessive moisture in hay promotes the growth of aerobic microorganisms, which ultimately reduces the bio-available nutrient content of the hay. SODIUM DIACETATE indirectly enhances the nutrient value of hay by inhibiting microbial growth. As the salt of an organic acid, SODIUM DIACETATE is a desirable alternative to organic acids which may harm farming equipment.

MEDICINE: SODIUM DIACETATE is a popular ingredient in renal dialysis dry blends.

PETROLEUM: Technical grades of SODIUM DIACETATE are used as buffers and stabilizers in petroleum production and drilling muds.

As a compound of acetic acid and the sodium salt of an organic acid, SODIUM DIACETATE is an excellent buffer and, as such, is used for pH control. Among the various industries that use SODIUM DIACETATE for pH control are the foam and photographic industries.