Sodium Acetate
| Alternate names: | Sodium Ethanoate, Sodium diacetate |
Function:
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Acidity regulator, Emulsifier, Flavour enhancer, Preservative,
Sequestrant
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Product Uses:
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Used in condiments, in the pickling of vegetables, bottled sauces, chutneys, snack foods, bread, cakes, cheese, crisps, dressings, mustards, seasonings, bakery items, ciders, wines (other than grape), mead, soups and broths, preserved eggs, pre-cooked pasta and noodle products. |
Notes:
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Sodium acetate is the sodium salt of acetic acid. It is a natural acid produced by bacterial fermentation and oxidation of natural products or ethanol. Commercially it's produced by the oxidation of acetaldehyde. It acts as a preservative, acidity regulator (acidulant), and anti-microbial agent, and is highly effective against bacteria and fungi (a mould inhibitor in snack foods and bread). It is also used as a flavour enhancer. |
Is it harmful?
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Safe |
Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners>
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