Sodium diacetate
Preservatives
Acidity Regulators
Flavoring Agents
126-96-5
C₄H₇NaO₄
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Sodium diacetate?
Sodium diacetate is an acidic salt complex of sodium acetate and acetic acid primarily used as a powerful antimicrobial agent and flavor enhancer in processed meats and baked goods.
How is Sodium diacetate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Precisely weigh and transfer food-grade glacial acetic acid and a sodium source (e.g., sodium carbonate or sodium hydroxide). | Purity and Ratio are critical. All raw materials must be food-grade with a Certificate of Analysis (CoA). The molar ratio of acetic acid to sodium source must be strictly controlled to form the diacetate complex correctly. |
| 2 | Neutralization Reaction | Slowly combine the raw materials in a stirred, temperature-controlled reactor to form a concentrated solution of sodium diacetate. | The reaction is highly exothermic. Control the rate of addition and reactor temperature to prevent boiling or excessive foaming. Monitor reaction completion via pH or titration. |
| 3 | Crystallization & Separation | Cool the supersaturated solution under controlled conditions. The resulting crystals are then separated from the mother liquor, typically via centrifugation. | The cooling rate directly influences crystal size, shape, and purity. Slower cooling generally yields larger, more uniform crystals. Centrifuge parameters determine the initial moisture of the wet cake. |
| 4 | Drying | Transfer the wet crystal cake to a dryer (e.g., fluid bed or vacuum dryer) to remove remaining moisture. | Control drying temperature and time to reach the target final moisture content (typically <1.0%) without causing thermal degradation or discoloration of the product. |
| 5 | Sieving & Blending | Sieve the dried product to achieve a uniform particle size distribution as per customer or internal specifications. | The screen mesh size is a key parameter. This step ensures product consistency, flowability, and proper dissolution for the end-user. Lots may be blended to ensure homogeneity. |
| 6 | Quality Control & Packaging | Sample the finished product for final analysis. Pack the approved product into clean, sealed, and properly labeled food-grade containers. | Final QC tests must confirm the product meets all specifications, including Assay (acetic acid & sodium acetate content), moisture, heavy metals, and microbiological limits. Packaging must protect against moisture and contamination. |
Technical Specifications
| CAS Number | 126-96-5 |
| Chemical Formula | C₄H₇NaO₄ |
| Solubility | freely soluble in water |
| Storage Conditions | store in cool, dry place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
breads
meats
savory snacks
sauces
feed
cosmetics
pharmaceuticals
Mechanism of action:
| Parameter | Sodium diacetate |
|---|---|
| Functional Category | Antimicrobial Agent; pH Control Agent; Flavoring Agent |
| Key Ingredients | Sodium Acetate; Acetic Acid (in a 1:1 molar complex) |
| Mechanism of Action | Dissociates in the food matrix to release free acetic acid. The undissociated acetic acid penetrates microbial cell membranes. Inside the cell, it lowers the internal pH, disrupting metabolic functions, denaturing essential enzymes, and inhibiting the growth of mold, yeast, and certain bacteria. Also acts as a buffering agent. |
| Application Effect in Product | Inhibits mold growth in baked goods (e.g., bread), extending shelf life; prevents rope-forming bacterial spoilage; imparts a distinct tangy, vinegary flavor to seasonings, sauces, and snack foods; improves texture and color stability by controlling pH. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium diacetate | Preservative, Flavoring Agent, pH Regulator | Compound of sodium acetate and acetic acid. Solid, crystalline form. Provides a distinct vinegar flavor. | Dual-function as preservative and flavoring agent. Effective mold inhibitor. Stable, easy-to-handle solid. | Strong vinegar flavor may not be suitable for all applications. Less effective against yeasts than sorbates. | Baked goods (especially against rope mold), processed meats, snacks, dressings, and sauces where vinegar flavor is desired. | When you need both preservation against mold and a characteristic vinegar taste in a single, solid ingredient. |
| Potassium sorbate | Preservative | Potassium salt of sorbic acid. Highly effective against molds and yeasts. | Effective over a broad pH range. Tasteless and odorless at typical use levels. High solubility in water. | Less effective against bacteria. Can impart a slight off-flavor at higher concentrations. | Cheese, wine, yogurt, baked goods, dried fruits, beverages. | For potent, flavor-neutral mold and yeast inhibition in a wide variety of food products, including those with a higher pH. |
| Calcium propionate | Preservative | Calcium salt of propionic acid. Primarily a mold inhibitor. | Highly effective against mold in baked goods without affecting yeast activity. Contributes dietary calcium. | Limited effectiveness against bacteria and yeast. Can have a slight, cheese-like odor. | Bread, rolls, and other yeast-leavened bakery products. | For targeted mold prevention specifically in baked goods where yeast fermentation must not be inhibited. |
| Sodium benzoate | Preservative | Sodium salt of benzoic acid. Effective against yeasts, molds, and some bacteria. | Low cost and highly effective in acidic environments. Widely available. | Ineffective at pH above 4.5. Can create a slight peppery aftertaste. Public concern over potential benzene formation with ascorbic acid. | Acidic foods like soft drinks, jams, fruit juices, pickles, and salad dressings. | For a cost-effective preservative in high-acid liquid products where its activity is maximized. |
| Acetic acid | Preservative, Acidulant, Flavoring Agent | Organic acid; the main component of vinegar. Liquid form. | Strong, broad-spectrum antimicrobial. Provides traditional sharp, sour taste. Very effective at lowering pH. | Pungent odor and overpowering taste limits its use. Corrosive liquid is harder to handle than solid salts. | Pickling vegetables, marinades, sauces (ketchup, mustard), salad dressings. | When a strong pH reduction and a distinct, traditional vinegar flavor are the primary goals, as in pickled products. |
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