Food grade Sodium dehydroacetate CAS 4418-26-2

 What is Sodium Dehydroacetate?

Sodium dehydroacetate , also known as sodium dehydroacetate , is the sodium salt of dehydroacetic acid. Its molecular formula is usually written as :

C8H7NaO4

The corresponding acid is dehydroacetic acid , with the molecular formula:

C8H8O4C 8 H 8 O 4

Sodium dehydroacetate is typically a white or off-white crystalline powder with no obvious odor or a slightly characteristic smell, and it is readily soluble in water. Compared to dehydroacetic acid, sodium dehydroacetate has better water solubility, making it easier to use in food processing, cosmetics, and water-based formulations.

Functionally, the most important characteristic of sodium dehydroacetate is its ability to inhibit the growth of molds, yeasts, and some bacteria . Therefore, it is widely used in systems requiring extended shelf life, prevention of mold growth, and maintenance of product stability.

1. It has antiseptic and preservative properties.

Sodium dehydroacetate can inhibit a variety of microorganisms that cause food spoilage, helping to reduce the risk of food becoming moldy, producing gas, developing off-flavors, and deteriorating.

2. It has a significant effect on mold and yeast.

In food preservation, molds and yeasts often cause food to become moldy, bloated, ferment, produce gas, and turn sour. Sodium dehydroacetate has a good inhibitory effect on these microorganisms.

3. Good water solubility

Compared to dehydroacetic acid, sodium dehydroacetate is more soluble in water and is suitable for use in sauces, marinades, fillings, and aqueous food systems.

4. Usage is usually low.

Under suitable food systems and pH conditions, even low amounts of additives can provide preservative effects.

What are the uses of Sodium Dehydroacetate in food-grade applications?

Ordinary consumers do not usually come into direct contact with food-grade sodium dehydroacetate, but may come into indirect contact with it through some pre-packaged foods, condiments, pickled foods or pastry fillings.

1. Pickled vegetables and preserved vegetables

Pickled vegetables and preserved vegetables contain high levels of moisture, salt, and organic nutrients, and may be affected by yeast, mold, and salt-tolerant microorganisms during storage. Sodium dehydroacetate can be used to help control microbial growth.

Products that may come into contact with include:

· Pickled vegetables

· pickled mustard tuber

· Pickled cucumbers

· Pickled radish

· Pickled vegetable products

· Seasoned kimchi

· Pickled vegetable products

· Ready-to-eat pickled vegetables

Main function:

· Inhibit mold growth

· Inhibit yeast reproduction

· Inhibit some bacteria

· Reduce food mold growth

· Reduce the risk of gas production during fermentation

· Reduce bag swelling, rancidity, and odor.

· Extending the shelf life of food

2. Sauces and compound seasonings

Condiments and sauces are often high in moisture and nutrients, and are susceptible to microbial contamination after opening. Sodium dehydroacetate can be used within permissible limits to inhibit mold and yeast, thus extending product shelf life.

It may occur in:

· Chili sauce

· Doubanjiang (fermented broad bean paste)

· Sweet bean sauce

· Soybean paste

· Compound seasoning sauce

· sauce packet

· sauce

· Dipping sauce

Functional value:

· Controlling yeast gas production

· Inhibit mold growth

· Reduce surface mold

· Improve shelf life stability

· Maintain texture and flavor

3. Pastries, mooncakes, and fillings

High-moisture pastries, sandwich products, and fillings are prone to mold growth or yeast gas production. Sodium dehydroacetate can be used for preservation and freshness maintenance in some pastries and fillings.

Possible involvement:

· pastry

· Mooncake filling

· Red bean paste filling

· Red date paste filling

· jam filling

· Cake filling

· Baking pre-made fillings

· Semi-finished pastries

effect:

· Reduce the risk of mold growth

· Inhibit yeast gas production

· Keep the filling stable

· Reduce transportation and storage losses

· Improve product shelf life

4. Fruit and vegetable products and jams

Fruit and vegetable products contain sugar, acid, and moisture. If processing, packaging, or storage conditions are not properly controlled, they may be affected by mold and yeast. Sodium dehydroacetate can be used in some processed fruit and vegetable foods.

Possible includes:

· jam

· Fruit puree

· Fruit and vegetable sauce

· Candied fruit

· Seasoning systems for canned fruits and vegetables

· Compound fruit and vegetable products

Application value:

· Extend shelf life

· Maintain appearance stability

· Reduce odor

· Reduce the risk of packaging bulging

· Improve circulation stability

5. Ready-to-eat foods and pre-packaged foods

In some ready-to-eat foods, pre-prepared foods, or compound food systems, preservatives may be used for shelf-life management if there is a high risk of microbial contamination.

Possible involvement:

· Ready-to-eat side dishes

· Prepackaged seasonings

· Some pre-made dishes

· Seasoned seafood

· Compound sauce packet

· Refrigerated ready-to-eat foods, depending on regulations and recipes.

Whether a product contains sodium dehydroacetate should be determined by referring to the ingredient list on the product label.

The main use of food-grade sodium dehydroacetate is as a food preservative , primarily used to inhibit mold, yeast, and some bacteria, helping to maintain stable food quality.