What exactly does sodium diacetate mean?

Sodium diacetate is a multifunctional edible chemical, which is mainly used as preservative, mildew inhibitor, chelating agent, flavoring agent, PH regulator and meat product preservative in food and feed industry, and is also the main raw material of compound mildew inhibitor.

use

Sodium diacetate (SDA) not only has excellent anti-mildew, anti-corrosion and fresh-keeping effects, but also can stimulate appetite, promote the transformation and absorption of feed, and improve the utilization rate of protein in feed. Widely used in mildew inhibitors, preservatives, flavoring agents, disinfectants and PH regulators, there are the following examples:

1. Feed addition

Adding 0. 1-0.2% 1-2kg/ ton SDA to feed can effectively prevent feed from mildewing and prolong the storage period of feed by 1-2 months. Adding 0. 1-0.3% SDA to compound feed and green storage feed can keep the feed antiseptic and fresh for 3-5 months.

2. As a nutritional flavoring agent

Adding 0.05-0.2% SDA to pellet feed can improve the utilization ratio of protein in feed 1 1%, fish gain more than 10%, piglets gain 6-8%, broilers gain 6- 10% and beef cattle gain/kloc-. Appropriate addition to the compound feed for dairy cows can effectively improve the milk protein content of dairy cows.

Be a disinfectant

Adding 0. 1-0.2% SDA to aquatic feed can effectively prevent and treat fish diseases caused by homologous microorganisms, and can be used as a clarification disinfectant for fish ponds. Adding 0.05-0.3% SDA to poultry feed can prevent chicken diarrhea and improve the survival rate of chicks by more than 10%.

Dosage: It depends on the customer's feed situation and climate and humidity.

Packaging and storage

1. The packaging of sodium diacetate is plastic bag with inner packaging and woven bag with outer packaging, with a net weight of 25kg.

2. Storage should be sealed, low temperature, moisture-proof and sun-proof, and should not be mixed with other alkaline substances and toxic substances.

practical application

1. Precast meat products: practical application in food. Sodium diacetate prefabricated meat products: the consumption of prefabricated meat products and cooked meat products is relatively large, which is 3.0g/ 1000g.

2. Drinks and beer:

1). Non-alcoholic beverage: the addition amount is 0.05%-0.06%.

2) Soft drinks: the addition amount is 0.04%-0.05%.

3). Fresh orange juice, hawthorn juice, etc. The addition amount is 0.04%, which can be stored for 6 months.

3. Sauce products:

Soy sauce, sauce, pickles, pickles, pickles.

1). Soy sauce, with 0.3% added, can be stored for three months in high temperature season without mildew.

2) For the sauce, sodium diacetate is not easy to disperse evenly in the base material because of its viscosity. Before leaving the factory, 5% sodium diacetate aqueous solution can be added under heating.

3) Pickling: Sodium diacetate can be dissolved in soy sauce, and the addition amount is 3g/kg.

4) Pickling of distiller's grains: Sodium diacetate can be dissolved in distilled liquor or cooking wine, and the addition amount is 2g/kg.

5) Pickled vegetables with vinegar: directly added, adding amount 1g/kg.

6). Pickled cucumbers, beetroot and other pickles, you can add the same amount of sodium diacetate to the salty vinegar. In order to prevent pickled vegetables from turbidity, salt, spices and sodium diacetate can be dissolved in water first, and then vinegar can be added.

7) Kimchi: The brewing process should be very careful to prevent pollution, otherwise a jar of vegetables will rot. If sodium diacetate is used, kimchi can be made without pickle jar, and kimchi can be made all over the country at any time. Reference production method: add cold boiled water to dissolve sodium diacetate to make 5% aqueous solution, add salt and seasoning, and then add washed vegetables such as kohlrabi, cucumber, pepper and celery. In addition, if kimchi manufacturers produce bagged kimchi, 3 g/kg sodium diacetate (based on the weight of fresh vegetables) should be added to ensure that it will not be moldy for six months.

8). Sauerkraut: After the cabbage turns sour in the vat, dissolve sodium diacetate in a small amount of water and pour it into the vat evenly. The dosage is 2g/kg (based on the weight of fresh vegetables). If this product is added at the same time, after using this product, sauerkraut will not grow, rot or smell at room temperature below 20-25℃, and it can be kept fresh until next year's sauerkraut.

9) Anti-mildew of mixed sauce: kimchi is produced in one season and supplied all year round. Pickles are not often turned in salty brine, but generally grow thick and salty, especially bagged sauce, which will be moldy in 25 days. If 3 g/kg sodium diacetate is added, they can be kept fresh for four months even if they are sold in retail.

4. Fish products and aquatic products:

1). Fish products: The PH value of fish cake products should be 6.8~7.2. If the PH value is lowered, the elasticity of fish cake will be affected, and the dosage of sodium succinate should not exceed 2g/kg.

2) Fish sausage: add 3-4g/kg sodium diacetate, store at 30℃ for three weeks, and control deterioration in one week. When the PH is adjusted to less than 6, the fish sausage will not deteriorate at 10- 15℃ for three months.

3) Dried fish products: Dried fish products with high dryness and water content below 30% will not rot, but will be mildewed. The dosage of sodium diacetate is 2g/kg.

4) Smoked fish: spray 10%- 12% sodium diacetate solution on smoked fish products, which can be sprayed before, during or after smoking.

5) Fish and shrimp cooked in soy sauce: Add 2g/kg sodium diacetate, and it will not deteriorate after being stored at 10- 15℃ for three months.

6). Fresh fish: shrimp and other aquatic products: clean fresh fish, soak in 10% sodium diacetate aqueous solution for 30 minutes, then discharge the solution, and refrigerate the fish, which can keep the fresh flavor of the fish unchanged and can be stored at 30℃ for one week.

7) Pastries, biscuits and bread: Sodium diacetate can be directly added to flour or dough, with the addition amount of 0.4% (based on the weight of flour).

5. Soy milk powder: Sodium diacetate is added when soybean is crushed, and the addition amount is 0.2% (based on the weight of soybean), which has special effects that other mildewproof agents do not have.

6. Cereals, cereals, rice flour and its products: Sodium diacetate is used in cereals, cereals, rice flour and its products and has excellent antiviral effect.

1). Adding 0. 1% ~ 0.8% sodium diacetate to grain with water content of about 2 1.5% can prolong the storage period of grain from 90 days to more than 200 days.

2) Sodium diacetate has good antiviral and fresh-keeping effects when used in rice flour products. It was applied to the preservation of Guangdong vermicelli. Adding 0.2% sodium diacetate to rice pulp can prolong the shelf life of vermicelli at room temperature by 65438 0 days. If sodium diacetate and calcium propionate are mixed at the ratio of 65,438+0: 65,438+0, the same addition amount can prolong the fresh-keeping period of vermicelli for more than 2 days.

3) Sodium diacetate also has a good anti-mildew and anti-corrosion effect on rice flour products such as corrugated noodles, yuba and dried tofu. The national standard GB 2760- 1996 stipulates that the maximum use limit is 1 g/kg.

Other uses

1. Tobacco leaves: Spray freshly harvested tobacco leaves with 2% sodium diacetate and store them at 25-28℃ for 20 days.

Matters needing attention in the application of sodium diacetate

2. Edible syrup: Adding 0. 1% sodium diacetate can prevent the syrup from becoming moldy.

Note that the storage conditions of sodium diacetate are hygroscopic and will decompose above 150℃. Therefore, it should be stored in a dry and cool place at a temperature not higher than 40℃. In addition, high temperature should be avoided in the process of adding to feed to prevent the decomposition of sodium diacetate and reduce its use effect.

Properties of sodium diacetate

Sodium diacetate, abbreviated as SDA, is white crystalline rice flour, with anhydrous molecular weight of 142.9, with acetic acid smell, easy to absorb moisture, and easily soluble in water and alcohol. Its crystal structure is regular hexahedron, melting point is 96℃-97℃, and it decomposes when heated to above 150℃.

Main characteristics of sodium diacetate

A) The anti-mildew and anti-corrosion effect is better than that of benzoate, and the general dosage is 0.3-3g/kg.

B) It does not change the characteristics of food, is not affected by the pH value of food itself, participates in human metabolism, and produces CO2 and H2O, which can be regarded as a part of food, and maintains the original color, fragrance and nutritional components of food.

C) It has a wide range of uses, and is used for mildew prevention and corrosion protection of various foods, and also has great applications in industries such as medicine, tobacco, paper making, fruit preservation, feed and so on.

D) The operation is convenient and flexible, and it can be directly added or sprayed or dipped.

E) The sour taste is soft, which overcomes the peculiar pungent smell of propionate.

Antibacterial mechanism and effect of sodium diacetate

The research shows that sodium diacetate can effectively penetrate into the cell wall of mold, interfere with the interaction of enzymes and inhibit the production of mold, thus achieving the effect of high-efficiency mildew prevention and preservation. The inhibitory effect of sodium diacetate on koji toxin, rhizopus nigricans, Aspergillus flavus and Trichoderma viride was better than that of potassium sorbate.