Sodium diacetate
[CAS# 126-96-5]

Identification

• Classification: Organic raw materials >> Organometallic salt
• Name: Sodium diacetate
• Synonyms: Sodium hydrogen diacetate
• Molecular Formula: C₄H₇NaO₄
• Molecular Weight: 142.09
• CAS Registry Number: 126-96-5 (50933-77-2)
• EC Number: 204-814-9
• SMILES: CC(=O)O.CC(=O)[O-].[Na+]

Properties

• Melting point: 323-329 °C

Safety Data

• Hazard Symbols: GHS05 Danger
• Risk Statements: H318
• Safety Statements: P264+P265-P280-P305+P354+P338-P317

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Serious eye damage	Eye Dam.	1	H318
Eye irritation	Eye Irrit.	2	H319
Skin irritation	Skin Irrit.	2	H315
Skin corrosion	Skin Corr.	1B	H314
Specific target organ toxicity - single exposure	STOT SE	3	H335

Discovery and Applications

Sodium diacetate, a sodium salt of acetic acid, was first synthesized through the reaction of acetic acid with sodium bicarbonate. Its discovery dates back to the late 19th century when chemists sought effective preservatives for food products. The compound's ability to inhibit microbial growth and extend the shelf life of perishable items quickly garnered attention, leading to its widespread adoption in the food industry. Since its discovery, sodium diacetate has become a vital ingredient in various food formulations, contributing to the preservation and safety of numerous consumables.

Sodium diacetate is extensively used as a preservative in the food industry. It inhibits the growth of bacteria, molds, and yeasts in a wide range of food products, including baked goods, meat products, snacks, and sauces. By preventing microbial spoilage, sodium diacetate helps maintain the freshness and quality of food items, thereby extending their shelf life and reducing food waste.

In addition to its preservative properties, sodium diacetate serves as a flavor enhancer in various food products. It imparts a tangy, slightly acidic taste similar to vinegar, which enhances the overall flavor profile of processed foods. Sodium diacetate is commonly used in seasoning blends, salad dressings, pickled vegetables, and snack foods to add a distinctive sour note and improve taste perception.

Sodium diacetate acts as a pH regulator in food formulations, helping to maintain acidity levels and stabilize product formulations. It buffers acidic conditions, preventing pH fluctuations that could compromise product quality or safety. In baked goods, sodium diacetate contributes to dough conditioning and leavening, ensuring uniform texture and volume in the finished products.

Due to its antimicrobial properties, sodium diacetate is employed as a preservative in meat and poultry products to inhibit the growth of pathogenic bacteria such as Listeria monocytogenes and Salmonella. By reducing microbial contamination, sodium diacetate enhances the safety of meat products and extends their refrigerated shelf life, minimizing the risk of foodborne illnesses.

Sodium diacetate is effective in preventing mold growth in bread and other baked goods. It inhibits the proliferation of mold spores on the surface of bread, thereby extending its freshness and preventing spoilage. This application is particularly important in humid environments where mold growth is a common challenge in food storage and distribution.

In addition to extending shelf life, sodium diacetate helps preserve the sensory qualities and appearance of food products. It prevents undesirable changes in texture, color, and flavor caused by microbial spoilage or enzymatic reactions. By maintaining product freshness and quality, sodium diacetate enhances consumer satisfaction and confidence in food products.

Sodium diacetate is approved for use as a food additive by regulatory agencies worldwide, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). It meets stringent safety standards and is considered safe for consumption when used within specified limits in food applications.

References

1949. The nutritive and vitamin value of groundnut. Proceedings of the Indian Academy of Sciences - Section B, 29(2).
DOI: 10.1007/bf03049988

2024. Characterization and Techno-Functional Properties of High Protein Walnut Flour from an Oil by-Product. Plant foods for human nutrition (Dordrecht, Netherlands), 79(3).
DOI: 10.1007/s11130-024-01219-1

2024. Inhibitory Effect of the Extracts from Sunflower Disk and Stalk on Fusarium Sulphureum Causing Potato Dry Rot. American Journal of Potato Research, 101(4).
DOI: 10.1007/s12230-024-09964-4