Preservatives Sodium Dehydroacetate

Sodium Dehydroacetate, also known as Dehydroacetic Acid Sodium, has the chemical formula C8H7NaO4. It is the sodium salt of dehydroacetic acid. It is a white or nearly white crystalline powder, with low toxicity and no odor. It is soluble in water, glycerol, propylene glycol, and slightly soluble in ethanol and acetone. It has good resistance to light and heat. It can be used as a preservative, insecticide, and food additive.

Products Description

CAS number: 4418-26-2
Molecular weight: 190.1359
Molecular formula: C8H7NaO4

White or nearly white crystalline powder. Odorless, with a slightly peculiar taste. Melting point 109 - 110 ℃. Soluble in water (1 g/3 ml), propylene glycol (1 g/2 ml), and glycerol (1 g/7 ml). Slightly soluble in ethanol (1%) and acetone (0.2%). Good resistance to light and heat. The aqueous solution remains stable after heating at 120 ℃ for 2 hours. The aqueous solution is neutral or slightly alkaline.

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 %(asc₈h₇nao_4,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

Products Application

Sodium dehydroacetate is the next generation of food preservative and freshness enhancer after sodium benzoate, paraben, and potassium sorbate. It has a strong inhibitory effect on molds, yeasts, and bacteria, and is widely used in the processing of beverages, foods, and feed. It can extend the storage period and prevent moldy deterioration. Its mechanism of action is to effectively penetrate into the cells and inhibit the respiration of microorganisms, thereby achieving the effects of preservation, prevention of mold, and moisture retention.
Sodium dehydroacetate salt has broad-spectrum antibacterial ability, especially strong antibacterial ability against molds and yeasts. Sodium dehydroacetate salt has a strong effect on causing food spoilage yeast and molds, with an effective inhibitory concentration of 0.05% - 0.1%, and the general dosage is 0.03% - 0.05%. It is mainly used in fermented bean curd, pickles, jam (maximum dosage 0.3 g/kg); soup bases, pastries and cheese, butter, and artificial butter (maximum dosage 0.5 g/kg); in salted vegetables, the maximum dosage is 0.3 g/kg.