Sodium Diacetate (E262(ii)) delivers a two-phase protective mechanism: initial rapid acidification followed by sustained acetic acid vapor release. This dual action penetrates complex matrices, effectively controlling Aspergillus, Penicillium, and Gram-negative bacteria without altering product texture.
Key Features and Benefits:
pH Control: Optimizes acidity (pH 4.5-5.5) to suppress microbial growth
Thermal Stability: Maintains efficacy after baking/processing up to 150°C
Moisture Regulation: Reduces water activity (a<sub>w</sub>) in baked goods
Regulatory Status: FDA GRAS, EU E262(ii), FSIS 9 CFR 424.21
Flavor Synergy: Enhances tanginess in snacks while masking metallic aftertaste
Applications:
Bakery: Extends mold-free shelf life of bread, cakes & tortillas (0.1-0.4%)
Animal Feed: Prevents mycotoxins in silage/pet food (0.2-0.5%)
Seasonings: Antimicrobial carrier for dry soup mixes & seasoning blends
Meat Products: Surface treatment for cooked sausages (≤0.25% USDA limit)
Potato Products: Inhibits Clostridium botulinum in vacuum-packed potatoes
Usage & Dosage:
Direct Addition: 0.1-0.5% in dry mixes; 0.05-0.2% in dough
Surface Treatment: 2-5% aqueous spray for meats/cheeses
Critical Note: Use at pH ≤5.5 for optimal efficacy
Packaging & Storage:
25kg multi-layer paper bags with PE liner or 1,000kg bulk bags. Store below 25°C at ≤65% RH. Shelf life: 24 months.