Audited Supplier
food grade
4418-26-2
C8h7nao4
224-580-1
Dehydroacetic Acid
Beverage Preservatives
Antiseptic
Natural Preservatives
White or Nearly White Crystalline Powder
Preservatives, Antiseptic Pesticides, Food Additiv
295 ºC
332.6 ºC
ZIO
Bag
25kg/bag
China
Product Description
Sodium hydroacetate, also known as sodium dehydroacetate, has the molecular formula C8H7NaO4 and is the sodium salt of dehydroacetic acid. White or near-white crystalline powder, odorless, easily soluble in water, glycerin, propylene glycol, slightly soluble in ethanol and acetone, good light and heat resistance, can be used as preservatives, antiseptic insecticides, food additives.
| Analysis items | Standard specifications | Result of analysis |
| Identification | Conform standard | Pass |
| Appearance | White or nearly white powder | White powder |
| Free alkali | Passes the test | Pass |
| Assay %(asc8h7nao4,on anhydrous matter) | 98.0-100.5 | 99.9 |
| Watear % | 8.5-10.0 | 8.6 |
| Chloride(as cl)% | ≤0.011 | Pass |
| Arsenic(as As mg/kg) | ≤3 | Pass |
| Lead(as pb mg/kg) | ≤2 | Pass |
Sodium dehydroacetate is a new generation of food antiseptic and preservative after sodium benzoate, paraben and potassium sorbate. It has a good inhibitory effect on mold, yeast and bacteria, and is widely used in beverages, food and feed. Industry, can prolong the storage period and avoid mildew loss. Its mechanism of action is to effectively penetrate into the cell body and inhibit the respiration of microorganisms, so as to achieve anti-corrosion, anti-mildew, fresh-keeping and moisturizing effects.
Dehydroacetic acid sodium salt has broad-spectrum antibacterial ability, especially strong antibacterial ability against mold and yeast. Dehydroacetic acid sodium salt has a strong effect on yeast and mold that cause food spoilage, and the effective inhibitory concentration is 0.05%-0.1%. The general dosage is 0.03%-0.05%.
Mainly used in fermented bean curd, pickles, jams (maximum dosage 0.3g/Kg); soup, pastry, cheese, cream, margarine, etc. (maximum dosage 0.5g/Kg); maximum dosage in salted vegetables is 0.3 g/Kg
