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Sodium Di Acetate

Sodium Di Acetate

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Physical Properties:

Derivation:   Acetic acid and the sodium salt of acetic acid
Formula:   CH3COONa CH3COOH
Mol. Wt.:   142.09
CAS #:   126-96-5
E/A-numbers:   E262; A262
Appearance:   White crystalline powder with an acetous odor
Assay:   Acetic Acid: 39.0 - 41.0%
Sodium Acetate: 58.0 - 60.0%
Grades:   FCC and Food Grade

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Sodium Diacetate- (Diacetato de Sodio, Natrium Diacetat) has long been used as a food additive. 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.


Sodium Diacetate generally serves three purposes


1. pH control agent

2. Flavor enhancer

3. 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.

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