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126-96-5 Sodium Diacetate C4H7NaO4
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Product information:
Product Name | Sodium Diacetate |
Introduction | Sodium Diacetate used as preservatives in food and drinks to prevent the growth of mold, yeast and fungi. In general the salts are preferred over the acid form because they are more soluble in water. The optimal pH for the antimicrobial activity is below pH 6.5 and sorbates are generally used at concentrations of 0.025% to 0.10%. Adding sorbate salts to food will however raise the pH of the food slightly so the pH may need to be adjusted to assure safety. |
Appearance | White Crystalline Powder |
Package | 25kgs/bag or 25kgs/drum |
FUNCTIONS
Sodium Diacetate can effectively restrain the mold, yeast and oxygen activity of bacteria, staphylococcus aureus, salmonella and other harmful microorganism growth and reproduction, but for anaerobic bacillus bacteria and lactobacillus acidophilus beneficial microbes such as null and void, almost against the effect of development was stronger than the sterilization effect, so as to effectively prolong food to save time, and keep the original flavor of food.
Item | Specification |
Appearance | Colorless crystals or white crystalline powder |
Assay | 99,0-101,0% |
Water | ≤ 0.5 % |
Melting range | 132-135ºC |
Residue on ignition | ≤ 0.2 % |
Aldehyde(as formaldehyde) | ≤ 0.1 % |
Lead (Pb) | ≤ 5 mg/kg |
Mercury (Hg) | ≤ 1 mg/kg |
Arsenic | ≤ 3 mg/kg |
Heavy Metal (as Pb) | ≤10 ppm max |
Sulfated Ash | ≤0.2% max |
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