Compound Food Preservatives (4)---Sodium Dehydroacetate

1. Sodium dehydroacetate is a new generation of food preservative after sodium benzoate, potassium sorbate, and ethyl paraben, and is a safe preservative approved by FAOMHO for use

2. Sodium dehydroacetate is a white or light yellow crystalline powder, odorless, slightly soluble in ethanol and easily soluble in water. Its solubility in water at 25 ℃ is 33g/100g; Its aqueous solution is slightly alkaline, with good light and heat resistance. It remains stable even after heating at 120 ℃ for 2 hours. 3. The antibacterial mechanism of sodium dehydroacetate is to penetrate into the cell wall of microorganisms, interfere with various enzyme systems within the cells, and thus produce F production

4. Sodium dehydroacetate has ideal antibacterial effects in acidic, neutral, and alkaline environments, with particularly strong antibacterial properties against bacteria and yeast

5. Under the condition of pH<5, the inhibitory effect on yeast is 2 times greater than sodium benzoate, and the inhibitory effect on gray green penicillin is 25 times greater than sodium benzoate

6. It degrades into acetic acid in aqueous solution, is non-toxic to the human body, and has high safety. Currently, it is widely used for anti-corrosion and preservation of meat, fish, vegetables, fruits, beverages, pastries, etc

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