Dehydroacetic Acid Sodium Salt Monohydrate
Dehydroacetic acid sodium salt monohydrate
CAS: 64039-28-7
Molecular Formula: C8H9NaO5
Dehydroacetic Acid Sodium Salt Monohydrate - Names and Identifiers
Dehydroacetic Acid Sodium Salt Monohydrate - Physico-chemical Properties
| Molecular Formula | C8H9NaO5 |
| Molar Mass | 208.14 |
| Melting Point | 295℃ |
| Water Solubility | almost transparency |
| Appearance | powder to crystal |
| Color | White to Almost white |
| Storage Condition | Inert atmosphere,Room Temperature |
| MDL | MFCD01694098 |
| Physical and Chemical Properties | Sodium dehydroacetate is a white crystalline powder, its molecular formula is C8H7NaO4 · H20, molecular weight 208.15, odorless, slightly soluble in ethanol (1%) and acetone (0.2%), soluble in water (1g/3mL) and propylene glycol (1g/2 ml) and glycerol (1/7 mL), not affected by pH, light resistance, good heat resistance, the aqueous solution is still stable when heated at 120 ~ C for 2 hours, and the aqueous solution is neutral or slightly alkaline. sodium dehydroacetate has no special requirements on the external environment, and can be used under normal temperature, normal pressure and humidity. There are no strict requirements on the production process. In addition to being not affected by acid-base conditions, sodium dehydroacetate is also quite stable to light and heat. Specifically, it can be used in water boiling or baking food, that is, by high temperature heating will not be damaged, not deteriorated, not volatile, even under the condition of heating at 120 to C for 20 minutes, the antibacterial and antiseptic ability was not affected at all. |
Dehydroacetic Acid Sodium Salt Monohydrate - Risk and Safety
| Hazard Symbols | Xn - Harmful |
| Risk Codes | 22 - Harmful if swallowed |
| WGK Germany | 3 |
| RTECS | UP8400000 |
Dehydroacetic Acid Sodium Salt Monohydrate - Reference
| Reference Show more | 1. Chen Xue shidejun Huang Baishen et al. Comparison of antibacterial effect of three common preservatives on pathogenic bacteria [J]. Journal of Agriculture, Yanbian University, 2016, 38(001):18-23. 2. Xiaohong Tian, Wenjing Liu Xiaofei et al. Study on the tolerance of lactic acid bacteria microcapsules to organic acid salt silage additives [J]. Chinese dairy cow 2018 000(006):11-14. |
Dehydroacetic Acid Sodium Salt Monohydrate - Reference Information
| food preservative | sodium dehydroacetate is a food preservative approved by the world health organization (who) and the food and agriculture organization of the United Nations (FAO). It is a new generation of food preservatives after sodium benzoate, paraben, and potassium sorbate. It has a particularly strong inhibitory ability against molds, yeasts, and bacteria. The effective use concentration is low, and the light and heat resistance effect is good. It will not decompose or evaporate with water vapor during food processing. At present, it has been widely used in the preservation and preservation of bread, cakes, fillings, meat products, pickles, compound seasonings, etc., and is also used in the pharmaceutical and cosmetic industries. |
| product features | 1. it has a wide antibacterial range and has a significant inhibitory effect on bacteria, yeast, mold and other microorganisms, especially on yeast and mold that are easy to cause food spoilage. 2. pH has a wide range of application, acidic/neutral/alkaline conditions have antibacterial effect, while preservatives such as sodium diacetate, calcium propionate, potassium sorbate, sodium benzoate and so on generally only act under acidic conditions. 3. it is relatively stable to light and heat, does not damage, deteriorate or volatilize when boiling and heating baked food in water, and does not affect its antibacterial and antiseptic effect when heated at 120 ℃ for 2 hours. |
| antiseptic mechanism | sodium dehydroacetate mainly inhibits the growth of microorganisms by destroying the substructure of microbial cells and related enzymes. |
| usage | sodium dehydroacetate can be directly added to solid food for mixing, or can be prepared into sodium dehydroacetate solution for solution soaking, spraying or surface treatment, depending on the type of food and processing technology. |
| application of sodium dehydroacetate in food | 1. bread and cakes cakes are popular cakes. due to sufficient nutrition, they are rich in water and are easy to breed mold. especially in summer, the air humidity is relatively high, and the cakes baked will grow mold within a few days. If a small amount of sodium dehydroacetate is used in the process of making cakes, the storage period of newly baked cakes can be extended to 11 days without mildew. Usually, the flour does not need to be fermented when making cakes, so it can be added when mixing noodles. If yeast is used for fermentation, sodium dehydroacetate should be added after fermentation. Since baked goods require high temperature treatment, the inhibitory effect of sodium dehydroacetate through heat treatment on the growth of microorganisms has not changed. Therefore, as an excellent antiseptic and preservative, sodium dehydroacetate is a good choice for foods such as bread and cakes that require high temperature treatment. 2. baking food fillings pastry fillings are used for moon cakes and snacks. due to their rich nutrition and water content, they are very moldy. especially in summer, they can only be stored for about a week, bringing great inconvenience and economic losses to production, sales, transportation and storage. If sodium dehydroacetate is used as a preservative in the filling process, the storage period of the filling can be significantly prolonged. When making fillings, you can dissolve sodium dehydroacetate with a small amount of water and then mix it into the fillings. 3. cooked meat products, prefabricated meat products when marinated meat, adding sodium dehydroacetate to brine can form a protective film on the surface of the product to prevent the meat from becoming sticky, tasty and mildew. Meat snacks, chicken wings, chicken feet, duck gizzard, dried meat, etc. are mixed with seasonings and mixed into the product. Meat sausage and other processed products can be directly added to this product in an amount of 0.5 g/kg of the finished product, or the product can be sprayed with 0.3% solution or impregnated with casing for mildew prevention. 4. pickled vegetables be very careful in making kimchi to prevent contamination, otherwise a jar of vegetables will rot. if sodium dehydroacetate is added to the making of kimchi, you should not worry about the whole jar of dyeing bacteria and breaking down, so you can make kimchi at any time everywhere. In the process of making kimchi, after the cabbage hair tank becomes sour, the sodium dehydroacetate is dissolved in a small amount of water, and then poured into the tank evenly. If you add sodium dehydroacetate at the same time as the vegetables, it will take longer to develop the tank. After using sodium dehydroacetate, at room temperature of 20~25 ℃, sauerkraut is not long, not rotten, no odor, and can be kept fresh until the next year when the pickled vegetables are still crispy. The same method can be used to pickle cucumbers, peppers, radishes, celery, snow red, mustard, beans, etc. 5. fermented bean products bean paste is very easy to grow moldy in summer. adding dehydroacetate 0.01%-0.03% to bean paste can prevent no mildew for 6 months. In the anti-mold test of mature fermented bean curd, when the dosage of sodium dehydroacetate is 0.03%, it can be antiseptic for 6 months, and the fermented bean curd remains unchanged, while when the dosage of sodium benzoate is 0.1%, mildew occurs in less than 3 months. 6. compound seasonings mayonnaise, salad dressing and other compound seasonings are rich in nutrition, high in water content, and easy to mold and turn sour. adding sodium dehydroacetate 0.05% can effectively curb mildew and turn sour. Application range and maximum amount of sodium dehydroacetate |
| safety | sodium dehydroacetate is a safe food antifungal antiseptic approved by the food and agriculture organization of the United Nations (FAO) and the world health organization (who). Sodium dehydroacetate gradually degrades to acetic acid in the metabolic process, which is non-toxic to human body. In the process of gradual degradation in aqueous solution, it has the effect of inhibiting or delaying the occurrence of liver cancer. It does not affect the taste of food when used. Long-term contact will not cause irritating damage to the skin, and will not affect the taste and taste of food in terms of application. The LD50 of sodium dehydroacetate is 0.57 g/kg (rat, via mouth) and LD50 is 1.175 g/kg (mouse, via mouth). It is a safe antiseptic and preservative still approved by FAO/WHO and has been used in Europe, America and other countries for many years. China has been studied in the 1980s, but it has only been popularized and applied in the food industry in recent years. |
Last Update：2024-04-10 22:41:30
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View History
Dehydroacetic Acid Sodium Salt Monohydrate
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2-AMINO-2-(4-METHOXYPHENYL)ACETIC ACID