Sodium dehydroacetate
Preservatives
4418-26-2
C₈H₇NaO₄
$4.10 ~ $6.15
Food
Free sample from 100g(NF)
One unit of:20kg/bag
One unit of:20kg/bag
20kg/bag
Product Info
What is Sodium dehydroacetate?
Sodium dehydroacetate is a highly effective, broad-spectrum antimicrobial preservative used extensively in food processing and cosmetics to inhibit the growth of mold, yeast, and bacteria.
How is Sodium dehydroacetate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Synthesis / Polymerization | Diketene is dimerized and polymerized in a reactor with a solvent and catalyst to form Dehydroacetic Acid (DHA). | Control Point: Reaction temperature and time. This reaction is exothermic and requires precise temperature management to ensure high yield and prevent side reactions. The purity of the raw diketene is also critical. |
| 2 | Neutralization (Salification) | The Dehydroacetic Acid slurry is carefully neutralized with a sodium hydroxide or sodium carbonate solution to form crude Sodium Dehydroacetate. | Control Point: The pH of the solution must be strictly controlled (typically to 8.0-9.0). Over-alkalinity can degrade the product. The rate of addition of the base and temperature must be monitored to manage the heat of neutralization. |
| 3 | Purification & Decolorization | The crude solution is treated with activated carbon to adsorb color and other organic impurities. | Control Point: Amount of activated carbon used and the contact time/temperature. Insufficient treatment may result in a product that doesn't meet color specifications. |
| 4 | Filtration | The solution is filtered to remove the activated carbon and any other suspended solids, resulting in a clear, purified liquid. | Control Point: Filter integrity and pore size. It is crucial to completely remove all carbon particles to prevent contamination of the final product. |
| 5 | Crystallization | The purified Sodium Dehydroacetate solution is cooled under controlled conditions, causing the product to crystallize out of the solution. | Control Point: The cooling rate. A slow, controlled cooling profile is essential for forming large, pure crystals and maximizing yield. |
| 6 | Centrifugation & Separation | The slurry is fed into a centrifuge to separate the solid Sodium Dehydroacetate crystals from the mother liquor. The crystal cake may be washed. | Control Point: Centrifuge speed and wash volume. The goal is to obtain a product cake with low residual mother liquor and impurities without dissolving a significant amount of the product. |
| 7 | Drying | The wet crystal cake is transferred to a dryer (e.g., vacuum or fluid bed dryer) to remove residual moisture. | Control Point: Drying temperature and time. The temperature must be kept low enough to prevent thermal degradation of the product. The final moisture content must meet specifications (e.g., <1.0%). |
| 8 | Sieving & Packaging | The final dried product is sieved to achieve a uniform particle size and then packaged into sealed, food-grade containers. | Control Point: Final product analysis for assay, purity, heavy metals, and microbiological limits against specifications. Packaging must be done in a clean environment to prevent contamination. |
Technical Specifications
| CAS Number | 4418-26-2 |
| Chemical Formula | C₈H₇NaO₄ |
| Solubility | highly soluble in water (~33 g/100 mL at 25 °C) |
| Storage Conditions | cool, dry, protected from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
food (bread
pastries
pickles
peeled squash)
cosmetics
personal care
feed
Mechanism of action:
| Parameter | Sodium dehydroacetate |
|---|---|
| Functional Category | Preservative; Antimicrobial Agent; Fungicide; Bacteriostat. |
| Key Ingredients | Sodium dehydroacetate (Sodium salt of dehydroacetic acid). |
| Mechanism of Action | Inhibits the growth of microorganisms, particularly yeasts and molds, by disrupting cellular metabolic processes. It interferes with key enzyme systems (e.g., dehydrogenases) and compromises cell membrane integrity, preventing microbial proliferation. |
| Application Effect in Product | Extends shelf life by preventing fungal and bacterial spoilage. Maintains freshness, texture, and flavor in products like baked goods, cheese, processed fruits, and beverages. Prevents mold growth on food surfaces. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium Dehydroacetate | Synthetic Preservative | Broad-spectrum antimicrobial; effective against yeast, mold, and bacteria. Stable over a wide pH range. | Maintains high efficacy in neutral or slightly alkaline conditions where sorbates and benzoates fail. Low concentration needed; minimal taste impact. | Higher cost than common alternatives like benzoates or sorbates. Fewer regulatory approvals in some regions. | Baked goods, cheese, margarine, and processed vegetables where a wide pH range and flavor neutrality are important. | For preserving products with a pH above 6.0 or when avoiding the slight aftertaste of other preservatives is critical. |
| Potassium Sorbate | Synthetic Preservative | Primarily inhibits the growth of mold and yeast. Highly soluble in water. | Cost-effective, widely available, and globally approved. Neutral taste at typical usage levels. | Efficacy drops significantly in products with a pH above 6.5. Limited effectiveness against bacteria. | Acidic foods like cheese, wine, yogurt, soft drinks, and dried fruit. | For reliable and economical mold/yeast prevention in acidic to slightly acidic food and beverage products. |
| Sodium Benzoate | Synthetic Preservative | Inhibits mold, yeast, and some bacteria in acidic environments. | Very low cost and highly effective in acidic conditions. Widely used and readily available. | Requires a pH below 4.5 for optimal activity. Can impart a sharp taste. Can form benzene in presence of ascorbic acid. | Highly acidic products such as carbonated drinks, fruit juices, jams, and pickles. | For maximum cost-efficiency when preserving highly acidic products where a low pH is inherent. |
| Calcium Propionate | Synthetic Preservative | Primarily a mold inhibitor, especially effective in yeast-leavened products. | Targets mold without significantly inhibiting bakery yeast. Adds calcium to the product. Cost-effective. | Narrow spectrum of activity, primarily against mold. Less effective above pH 5.5. | Baked goods such as bread, rolls, and tortillas to extend mold-free shelf life. | Specifically for preventing mold spoilage in baked goods while allowing leavening yeast to function properly. |
| Nisin | Natural Preservative | A bacteriocin peptide effective against a wide range of Gram-positive bacteria, including spores. | Natural origin allows for "clean label" marketing. Highly effective against heat-resistant spores that survive processing. | No activity against yeast, mold, or Gram-negative bacteria. Significantly more expensive than synthetic options. | Heat-processed foods like processed cheese, canned goods, and dairy desserts to control bacterial spoilage. | For a "clean label" alternative to control specific bacterial pathogens and spoilage organisms in processed foods. |
Technical Documents
Available Documentation
COA and spec sheet available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications