Potassium Acetate Anhydrous, CAS# 127-08-2, is a potassium salt of acetic acid manufactured through chemical synthesis, available as white crystal powder. Potassium Acetate Anhydrous is widely used as preservatives. It is widely accepted as safe food additive in many countries with E number E261.
No significant side effects reported. Potassium Acetate may cause skin or eye irritations in specific group of people.
Ingestion of Potassium Acetate Anhydrous in large quantity may hurt our health, please follow the guideline of using Potassium Acetate Anhydrous: ADI 0-15 mg/kg body weight
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Potassium Acetate Anhydrous could have any negative effects on these vulnerable groups. It should be safe to use Potassium Acetate Anhydrous in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Potassium Acetate Anhydrous for long period in food for newborns or pregnant.
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Potassium Acetate Anhydrous is considered safe by FDA according to existing data and granted GRAS status.
No breaking news or public health crises reported about Potassium Acetate Anhydrous reported up to now.
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1. Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets. [J Food Sci. 2011 May]
Author: Kin S, Schilling MW, Smith BS, Silva JL, Kim T, Pham AJ, Campano SG.
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Author: Ható Z, Makó É, Kristóf T.
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Author: Cheng H, Liu Q, Cui X, Zhang Q, Zhang Z, Frost RL.
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Author: Cheng H, Liu Q, Zhang J, Yang J, Frost RL.
5. Simulation-assisted evidence for the existence of two stable kaolinite/potassium acetate intercalate complexes. [J Colloid Interface Sci. 2010 Sep 1]
Author: Makó E, Rutkai G, Kristóf T.