Sodium Diacetate

SODIUM DIACETATE also called Sodium Di Acetate, is a free-flowing, acidic sodium salt, widely used as a food flavouring. It is a crystalline compound made up of equal parts of sodium acetate and acetic acid, which imparts a vinegar flavour.

The sodium acetate crystal lattice locks in the free acetic acid molecules until the compound is broken down in a solution. This process gives a very sharp acetic acid odour while releasing the flavour when the compound is wet.

Sodium Diacetate is a food additive (E262ii), it is commonly used as a preservative, flavouring agent, and pH adjustment in food for red meat and poultry products.

As a preservative, it is a mould inhibitor and general conditioner in bread dough, allowing for longer shelf life for the finished product. Sodium diacetate is also used as an anti-rope additive. Rope is formed when bacteria in dough exists, which causes clogging of machinery and renders the dough unsafe for consumption. Sodium diacetate destroys rope-forming bacteria, making it an efficient anti-rope agent.

In food production, Food flavouring is one of the largest markets for the substance, where it is added to many products for its distinctive vinegar taste. These products include savoury cookies, chips, sauces, ketchup, food coatings, ready meals, instant meals, soy products, and condiments. It also improves the shelf life of these products by inhibiting bacterial development. In beverages, the sodium diacetate can be used as a preservative

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 often encountered in these products. It also serves as an acidity control additive in fresh meat when applied as a buffering agent.

Sodium Diacetate comes packed in 25kg bags and has Halaal / Kosher, ISO, and HACCP certification.

Written by: Taryn Maharaj

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