Sodium diacetate is a free-flowing and readily available source of both acetic acid and sodium acetate. It is the molecular combination of neutral sodium acetate which holds the acetic acid inside the crystal lattice. The acid is firmly held, as evidenced by the negligible vinegar odour of the product.
In general it is used as an anti-microbial agent in baked goods and other foods.
Sodium diacetate inhibits growth of many deleterious micro-organisms in dough and bread notable bacillus mesentericus. At the same time its mild acid properties develop the pastry aroma without however introducing too much acid or shallow a flavour character note.
Sodium Diacetate is a granular powder.
Sodium diacetate is supplied in 25 kg net polyethylene lined paper bags in which the product remains free flowing. It is storable in a cool and dry place for at least 12 months.
- Inhibits growth of micro-organisms
- Aroma/flavour enhancing
- pH control agent
Jungbunzlauer guarantees a high-quality grade of sodium diacetate that conforms to all international ingredient specifications in accordance with all major food regulations (FCC, EC Directives, etc.) in their latest version.
Many countries have set specific rules concerning the use of additives. We therefore advise to carefully investigate them before the use of sodium diacetate in your application.
For more information please contact our Technical Service.