Sodium Acetate Anhydrous Food Grade

What is Sodium acetate (anhydrous) (CH3COONa)?

Acetic acid has been said to prevent bacteria cultivation and therefore has been used not only to add sour taste but to preserve food. Sodium acetate is a food additive obtained by neutralization of acetic acid. When used as a food additive, sodium acetate can be indicated by its group name, substance name, or abbreviated name according to the purpose of use.

Keep the pH level of food within the appropriate level
Improve taste by adding or enhancing sour taste
Improve taste by adding or controlling taste
Other purposes (shelf-life extension, combined use with preservative, etc.
Acidity regulator – Regulates the acidity or alkalinity of a food
Preservative – Helps protect against food deterioration caused by micro-organisms
Sequestrant – A substance which controls the availability of a cation

What is a shelf-life extending agent? A sanitizer, antioxidant, and preservative are used to maintain the quality of food. As specified in the regulation in regard to food labeling, an antioxidant and preservative are indicated with the application name as “preservative, etc.” The use of many of these agents is restricted so they are not available to some food.

A shelf-life extending agent, indicated only with its name (sodium acetate), functions like these agents, giving slightly moderate effects. It is highly safe and its use is not restricted.

Sodium acetate can prevent bacteria cultivation in a wide range of acidic region. It also functions as a buffer as well. When used to add sour taste to food, acetic acid is generally selected, but combination of sodium acetate and acetic acid can make the taste mild.

Representative food

Processed food (croquette, hamburger patty, meatball, dumpling, etc.)
Ingredients of rice ball, processed food with seafood, bread, etc.