Sodium Diacetate, CAS# 126-96-5, is a sodium acid salt of acetic acid manufactured through evaporation of half-neutralization of acetic acid solution, available as White, hygroscopic crystalline solid with an acetic odour. Sodium Diacetate is widely used as seasoning and preservative as it poses antimicrobial effect. It is affirmed by US FDA as GRAS(generally recognized as safe) and widely accepted as safe food additive in many countries with E number E262.
Too much use of sodium diacetate may result in weight loss, appetite loss or increased white blood cell count
Ingestion of Sodium Diacetate in large quantity may hurt our health, please follow the guideline of using Sodium Diacetate: ADI 0-15 mg/kg bw
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Sodium Diacetate could have any negative effects on these vulnerable groups. It should be safe to use Sodium Diacetate in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Sodium Diacetate 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. Sodium Diacetate is considered safe by FDA according to existing data and granted GRAS status.
No breaking news or public health crises reported about Sodium Diacetate reported up to now.
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1. Inhibition of Listeria monocytogenes growth in cured ready-to-eat meat products by use of sodium benzoate and sodium diacetate. [J Food Prot. 2008 Jul]
Author: Seman DL, Quickert SC, Borger AC, Meyer JD.
2. Protein variations in Listeria monocytogenes exposed to sodium lactate, sodium diacetate, and their combination. [J Food Prot. 2007 Jan]
Author: Mbandi E, Phinney BS, Whitten D, Shelef LA.
3. Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beef. [J Food Prot. 2003 May]
Author: Juneja VK.