Sodium Diacetate CAS 126-96-5 | Look Chemical

The usage amount of sodium diacetate in prepared meat products and cooked meat products is 3.0 g/kg.

The amount of sodium diacetate added to non-alcoholic beverages is 0.05%-0.06%; the amount added to soda drinks is 0.04%-0.05%; the amount added to fresh orange juice, hawthorn juice, etc. is 0.04%, which can be stored for 6 months.

Soy sauce is added with 0.3% sodium diacetate. It can be stored for 3 months in high temperature seasons without mold.

Sauces: Since sauces are relatively viscous, sodium diacetate is not easy to disperse evenly in them. You can add 5% sodium diacetate aqueous solution under heating before leaving the factory.

For pickled vegetables, sodium diacetate can be dissolved in soy sauce and added at an amount of 3 g/kg.

For pickles with distiller’s grains, sodium diacetate can be dissolved in shochu or cooking wine and added in an amount of 2 g/kg.

Vinegar pickled vegetables are added directly at a dosage of 1 g/kg.

To pickle cucumbers, beetroots and other pickled vegetables, add the same amount of sodium diacetate as salt to the vinegar containing salt. To prevent the pickle brine from becoming cloudy, you can first dissolve the salt, spices and sodium diacetate in water and then add vinegar. .

The pickling operation must be very careful to prevent contamination of bacteria, otherwise the jar will rot. If sodium diacetate is used, the kimchi can be made without a kimchi jar, and kimchi can be made at any time across the country. Reference preparation method: add cold boiled water to dissolve sodium diacetate in a container to make a 5% aqueous solution, add salt, seasonings, etc., and then add washed vegetables such as kohlrabi, cucumbers, peppers, celery, cowpeas, etc. It can be guaranteed not to grow pickled for 2 months and taste delicious (vegetables must be submerged under water and cannot be exposed to the water). In addition, if the kimchi manufacturer produces bagged kimchi, 3 grams/kg (based on the weight of fresh vegetables) of sodium diacetate should be added to ensure that it will not become moldy or spoilage for 6 months.

After the pickled cabbage becomes sour in the vat, dissolve sodium diacetate with a small amount of water and pour it evenly into the vat. The dosage is 2 g/kg (based on the weight of fresh vegetables). Add this product while pickling the vegetables. Can. After using this product, at room temperature below 20℃-25℃, the sauerkraut will not grow pickled, will not rot, and will not smell bad. The sauerkraut will still be crispy and crispy when pickled in the second year. The same method can be used to pickle vegetables such as cucumbers and vegetables. Chili, radish, celery, mustard, shepherd’s purse, cowpea and other marinated acid pickled products.

Assorted Sauces Pickles are produced in one season and supplied year-round. The pickles are often turned over in a salt brine with a high salt content. They usually become pickled and taste very salty. Especially the bagged sauces will become moldy within 25 days. If 3 grams/kg sodium diacetate is added and the pickles are turned as much as possible when they are sold, they can be kept fresh for 4 months.

Fish products The pH value of fish cake products should be between 6.8 and 7.2. Lowering the pH value will affect the elasticity of fish cakes, so the dosage of sodium diacetate cannot exceed 2 g/kg.

Add 3-4 g/kg of sodium diacetate to the fish sausage and store it at 30°C. It will not deteriorate after three weeks of storage, while the reference substance will deteriorate in one week. When the pH value of the fish sausage is adjusted to less than 6, it will deteriorate at 10°C-15 ℃ temperature, storage for 3 months without deterioration.

Dried fish products: Dried fish products with high dryness and moisture content below 30% will not go rancid, but mold will occur. The dosage of sodium diacetate is 2 g/kg.

Smoked fish: Spray 10%-12% sodium diacetate solution on smoked fish products. The spraying process can be before, during or after smoking.

Fish and shrimp boiled in soy sauce can be stored at 10℃-15℃ without deterioration for 3 months after adding sodium diacetate in an allowable amount of 2g/kg.

Wash fresh fish, fresh shrimps and other aquatic products and soak them in 10% sodium diacetate aqueous solution for 30 minutes, then drain the solution and refrigerate the fish to keep the freshness of the fish unchanged and at a temperature of 30°C Store it for a week and the flavor will remain unchanged.

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

Sodium diacetate is added when soybeans are crushed, and the addition amount is 0.2% (based on the weight of soybeans). It has unique effects that other antifungal agents do not have.

Sodium diacetate has excellent anti-mildew effect when used in grains, cereals, rice noodles and their products.

By adding 0.1%-0.8% sodium diacetate to grains with a moisture content of about 21.5%, the storage period of grains can be extended from the original 90 days to more than 200 days.

Sodium diacetate is used in rice and flour products to have a good anti-mold and fresh-keeping effect. Apply it to the preservation of Guangdong rice noodles (cut rice noodles). Adding 0.2% sodium diacetate to the rice slurry can extend the shelf life of the steamed rice noodles by 1 day at room temperature. If sodium diacetate and propionic acid are combined Calcium is mixed at a ratio of 1:1, and the same amount can extend the shelf life of rice noodles by more than 2 days.

Sodium diacetate also has good anti-mold and anti-corrosion effects on rice and flour products such as corrugated noodles, yuba, and dried tofu.

Sodium diacetate is used in edible syrups. Adding 0.1% sodium diacetate can prevent syrup from becoming moldy.