Sodium diacetate supplier Distributor Manufacturer in Visakhapatnam india

Sodium diacetate is a compound with formula NaH(C2H3O2)2. It is a salt of acetic acid. It is a colorless solid that is used in seasonings and as an antimicrobial agent.Sodium acetate is produced by reaction of acetic acid with sodium hydroxide. When acetic acid and sodium acetate are mixed in equimolar proportions and allowed to crystallize, the sodium acetate crystallizes with acetic acid of crystallization. This material is called sodium diacetate (E262). It provides a solid source of acetic acid for use in dry products.

Applications:

SODIUM DI ACETATE (diacetato de sodium, natriumdiacetate) has long been used as a food additive. However, over the past several years, SODIUM DIACETATE has been the subject of increased global research. Data gathered by governmental, academic and private sector studies have provided evidence of the its efficacy as an inhibitor of L. monocytogenes and C. botulinum in meat and poultry products.

Sodium acetate is produced by reaction of acetic acid with sodium hydroxide. When acetic acid and sodium acetate are mixed in equimolar proportions and allowed to crystallize, the sodium acetate crystallizes with acetic acid of crystallization. This material is called sodium diacetate (E262). It provides a solid source of acetic acid for use in dry products.

Sodium Di acetate is a free flowing, dust free and readily available source of Acetic acid , the acid familiar to the housewives in the form of vinegar- in granular form. Sodium di acetate crystals have free acetic acid firmly held into the crystal lattice of neutral sodium acetate, thereby masking the sharp odor of Acetic acid. This helps in preserving the material without affecting its natural odor. It is generally recognized as safe ingredient (GRAS) by the US FDA, and is a generally permitted food additive in Europe and elsewhere.

Of its various applications, SODIUM DI ACETATE is most widely used by the food industry as a preservative. 

Food industry:

SODIUM DIACETATE is a generally recognized as safe ingredient (GRAS) by the US FDA, and is also a generally permitted food additive in Europe and elsewhere. The FDA's CFR 184.1754 limits the use of SODIUM DI ACETATE to levels not to exceed current good manufacturing practices, and specifically defines the levels of SODIUM DI ACETATE in various food applications.

Sodium di acetate has some specific uses as a source of acetic acid. In bread production, where it is used to protect against ropiness and against some moulds, and it is also used as a flavoring in dry products, particularly to impart the flavor of vinegar. It inhibits growth of certain types of mold and many deleterious micro-organism in dough and bread (notably Bacillus Mesentericus). It also inhibits the growth of mold and rope in bread, buns and sweet goods and mold in pies and cakes. Aside from its antimicrobial effects sodium diacetate suppresses the enzymatic action of amylases in dough. Amylases, which degrade starch, bring about an undesirable increase in maltose content of flour from sprouted cereal.

While its list of functional uses in food is long and impressive, it generally serves three purposes: as a pH control agent, as a flavor enhancer and as a microbial inhibitor.

The extra mole of acetic acid in SODIUM DI ACETATE 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.

It 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 it 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 it 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. It is a fungicide and a bactericide registered to control mold and bacteria in foods.