Sodium Diacetate

E 262 Sodium acetates (i) Sodium acetate (ii) Sodium hydrogen acetate (sodium diacetate)... 

Acetic acid (pure and as vinegar) and calcium, potassium, and sodium acetates, as well as sodium diacetate, serve as antimicrobial agents. In the United States, vinegar can contain no less than 4 grams of acetic acid per 100 milliliters of product Acetic acid and calcium acetate are most effective against yeasts and bacteria, and to a lesser extent, molds. The diacetate is effective against both rope and mold in bread. It is interesting to note llial die antimicrobial effectiveness of acetic acid and its salts is increased as the pH is lowered. 

Unfortunately, to be effective against microorganisms in bakery products, acetic acid concentrations must be so high that an overly sour taste is imparted to the products. Sodium diacetate, however, can be used in small concentrations in bread and rolls to control rope and molds. Traditional concentrations of the acetate are 0.4 part to 100 parts of flour. During recent years, the propionates have largely displaced sodium diacetate for this use. 

Sodium Diacetate occurs as a white, hygroscopic, crystalline solid. It is a molecular compound of sodium acetate and acetic acid. One gram is soluble in about 1 mL of water. The pH of a 1 10 aqueous solution is between 4.5 and 5.0. 

Selenium Chloride 10026-03-6 Sodium Diacetate 126-96-5 Sodium Tetrasulfide 12034-39-8... 

Iodine Potassium Iodide Dodecylbenzene Tridecyibenzene Hydroquinone Propionaldehyde Methylform amide Diacetone Alcohol Isoamyl Alcohol Pentanedione (2,4-) Acetylacetone Paraldehyde Butylaldehyde Butyraldehyde Levulinic Acid Dioctyl Adipate Acetic Acid Butyl Ester Butyl Acetate Dioxane (1,4-) Dioxane Dioxane (p-) Isoamyl Acetate Thiodiacetic Acid Butyl Stearate Santoprene 201-73 Kamax T-260 Adipic Acid Ethylene Chloroformate Caprylic Acid Octanoic Acid Hexamethylenediamine Butyl Carbitol Acetate Decane Carbon Dioxide Dimethylamine Sodium Methylate Freon 114B2 Tetrachloropentane Santicizer 141 Santoprene 201-64 Ecolan Hetron 99P Calcium Hydride Triton Sulfolane Tributyl Phosphate Tributylphosphate Sodium Diacetate Methacrylonitrile... 

In dehydrated food products declare acetic acid or sodium diacetate as such or as acidulant(s) do not use terms vinegar or vinegar powder. Processing aids and additives carried over from ingredients at levels less than required to achieve a technological function need not be declared. 

Buffered sodium citrate in combination with sodium diacetate or sodium salts of lactic or acetic acids can be used as ingredients in processed meat products to provide an additional measure of safety against C. perfringens contamination of chilled meat products (Juneja and Thippareddi, 2004). Addition of lactate does not affect meat pH, whereas diacetate reduces pH from 6.3 to 5.9, and a combination of the two salts reduces pH to 6.1 (Mbandi and Shelef, 2002). 

U.S. Department of Agriculture, Food Safety and Inspection Service. 2000. Food additives for use in meat and poultry products Sodium diacetate, sodium acetate, sodium lactate and potassium lactate Direct final rule. Federal Register 65 3121-3123. 

Inclusion of antimicrobials in the formulation of RTE meat products is prescribed in effective control. Many U.S. meat processors are, therefore, currently adding preservatives, such as sodium or potassium lactate (up to 2%) in combination with sodium diacetate (0.05-0.15%) to product formulations (Thompkin, 2002). Organic acids (or their salts) plus bacterio-cins, applied as immersion or spraying solutions alone or in combination, can also control L. monocytogenes contamination on RTE meat products during storage (Geornaras et al., 2006). 

Geomaras, I., Skandamis, P.N., Belk, K.E., et al. 2006. Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium actate-sodium diacetate. Food Microbiology 23 762-771. 

Considering that the zero tolerance requirement brought about many problems in terms of export of San Daniele dry cured ham to the USA because of a remote chance that it may be affected by a very low contamination with L. monocytogenes (<10 CFU/g) as it is impossible to completely eliminate it during production or in the finished product, the aim of the work was to produce and validate different methods to eliminate or reduce L. monocytogenes from San Daniele Dry cured ham. The methods used included chemical solutions (1.5% sodium lactate, 1% sodium diacetate, a 1.5%/1.0% sodium lactate/diacetate mixed solution), ionized air, water and ozonised air, hydrogen peroxide solution, essential oils and microbial protective starter (Leuconostoc camosum). 

Fifteen samples were treated with 5 ml of a sodium diacetate solution (1% p/v in water). 

Fifteen samples were treated with a mixed solution of sodium lactate/sodium diacetate (1.5%/1% in water). 

Fig. 3 Behaviour of Listeria monocytogenes in dry cured ham packaged in MAP at 4°C. Legend SD - sodium diacetate LD - sodium diacetate/sodium lactate L sodium lactate Aw control...

Seman DL, Quickert SC, Borger AC, Meyer JD (2008) Inhibition of Listeria monocytogenes growth in cured ready-to-eat meat products by use of sodium benzoate and sodium diacetate. J Food Prot 71(7) 1386-1392... 

Sodium Diacetate, Sodium add acetate Dykon. CH COONa.CH3COOH. Described as a bound" compd of sodium acetate and acetic acid. 

A mixture of acetic acid and its sodium salt, usually known as sodium diacetate, provides another acidic preservative, which has similar results to propionic acid inclusion in its effectiveness to control yeasts and moulds in the top layers of silage. Following the application of this mixture, the silage must be covered immediately. The following table (table 1) gives an overview of the dosage of acids and their salts required to successfully treat com silage. 

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