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Sodium Di Acetate Sodium Diacetate Manufacturers
Sodium Diacetate Manufacturers
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MSDS of Sodium Diacetate Manufacturers
Sodium Acetate BP USP IP ACS AR & Food Grade
Sodium Diacetate Specifications & Parameters
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% and Sodium Acetate: 58.0 - 60.0% Moisture 1% maximum pH 4-5 Arsenic 1 ppm maximum Heavy 2 ppm maximum Grades FCC and Technical
SODIUM DIACETATE (diacetato de sodio, natrium diacetat) has long been used as a food additive. However, over the past several years, it has been the subject of increased global research. Data gathered by governmental, academic and private sector studies have provided evidence of its efficacy as an inhibitor of L. monocytogenes and C. botulinum in meat and poultry products.
Sodium Diacetate is a free flowing, dust free and readily available source of Acetic acid , the acid familiar to the housewives. Its 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.
Sodium Di acetate (E262) provides a solid source of acetic acid for use in dry products.
SODIUM DIACETATE is a generally recognized as safe ingredient 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 the material in various food applications.
Sodium diacetate 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. It generally serves three purposes: as a pH control agent, as a flavor enhancer and as a microbial inhibitor.
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.
SODIUM DIACETATE, usually in combination with lactates, is widely used by the meat packing industry as an excellent anti-microbial preservative. It has been found to safely combat and control bacteria in processed meats, thereby increasing the safety of prepared foods. It can delay growth of spoilage micro-organism in hot dogs, lunch meats and poultry. Even small quantities of sodium diacetate can significantly prolong shelf life of meat products. Commonly used in combination with lactates for meat packing applications. Vinegar taste on potato chips or tacos can be achieved by adding 0.1% sodium diacetate. Spread on the hot surface of the snacks immediately after production, sodium diacetate melts and provides the products with the savory taste of vinegar. It is 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 & chicken.
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. It indirectly enhances the nutrient value of hay by inhibiting microbial growth. As the salt of an organic acid, it is a desirable alternative to organic acids which may harm farming equipment.
No toxicological data are reported when sodium diacetate is used. Since acetic acid is completely utilized in metabolism, the residues of sodium diacetate in meat, milk or poultry is considered to be negligible.
Other uses of Sodium di acetate include the usage in the foam and photographic industry for controlling pH and the replacement of oxalic or citric acid for hardening, fixing and toning.
Sodium diacetate is an excellent buffer and as such, is used for pH control. Its use as buffer and stabilizer in petroleum production and drilling mud is common.
Excessive moisture enhances the microbial growth in hay thus reducing the bioavailability and life of hay. Sodium Di acetate is used as effective preservative for hay. In field of Medicine it is a popular constituents of dry blends used for renal dialysis.
MEDICINE: SODIUM DIACETATE is a popular ingredient in renal dialysis dry blends.
Sodium Diacetate Di Acetate manufacturers at:
Ambernath Mumbai, Ankleshwar Gujarat, India
TEL: (OFFICE) 91-22-23770100, 23726950
Current Date Time in India GMT+5:30
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Call toll-free 1-844-682-9243 (1-844-MUBYCHEM)
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Last 19 May, 2017
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