Flavoring agents sodium acetate

Acetic acid INS No 260, FW 60.05 Chem. name ethanoic acid. The preservation of foods with acetic acid is an old technique that dates back to centuries. It is the main acid of vinegar and constitutes approximately 4%. It can be produced by fermentation or also by the oxidation of acetaldehyde, methanol, and carbon dioxide. The functional uses are as an acidifler and flavoring agent. The ADI is not limited for acetic acid and for its potassium and sodium salts [46], Potassium, sodium, and calcium salts of acetic acid are commonly used. 

Poloxamer 105 Poloxamer 123 Poloxamer 181 emulsifier, flavoring agents PEG laurate Polysorbate 61 emulsifier, flocculation Stearamine acetate emulsifier, floor finishes Nonoxynol-30 Nonoxynol-40 Nonoxynol-50 emulsifier, floor polishes Nonoxynol-70 Oleth-5 Sodium laureth-30 sulfate... 

Uses Preparation of sodium and butyl benzoates, benzoyl chloride, phenol, caprolactum, and esters for perfume and flavor industry plasticizers manufacture of alkyl resins preservative for food, fats, and fatty oils seasoning tobacco dentifrices standard in analytical chemistry antifungal agent synthetic resins and coatings pharmaceutical and cosmetic preparations plasticizer manufacturing (to modify resins such as polyvinyl chloride, polyvinyl acetate, phenol-formaldehyde). 

In carcass decontamination dilute solutions of organic acids (1-3%) normally do not have any effect on the sensory properties of meat. However, it is known that lactic and acetic acid can produce unfavorable sensory changes if applied directly to meat cuts, which may be irreversible. Salts of organic acids are approved for use as food ingredients such as emulsifiers, color and flavor enhancers, and humectants. They are also used to enhance the quality of cooked or cured meat products and to control the pH (Smulders and Greer, 1998). Sodium lactate is approved for use as (1) a flavor enhancer, (2) humectant, and (3) pH control agent (Lemay et al., 2002). 

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