【CAS】4418-26-2
Chemical formula: C8H7NaO4•H2O
Molecular weight: 208.15
【Structural Formula】
1、Product Property
Sodium dehydroacetate is a white or near-white crystalline powder, odorless, and slightly soluble in ethanol/acetone but highly soluble in water, glycerol, and propylene glycol. It exhibits excellent thermal stability (stable at 120°C for 2h) and pH neutrality (pH 7–8 in solution). As a broad-spectrum preservative, it inhibits molds, yeasts, and bacteria by disrupting microbial respiration。
2. Quality Standards
| Item | Specification (Calculated on dry basis as C₈H₇NaO₄) | Test Result |
| Content (w/%) | 98.5 – 100.5 | 99.97 |
| Moisture (w/%) | 8.5 – 10.5 | 8.8 |
| Chloride (Calculated as Cl⁻, w/%) ≤ | 0.011 | Qualified |
| Lead (Calculated as Pb, mg/kg) ≤ | 2 | Qualified |
| Arsenic (Calculated as As, mg/kg) ≤ | 3 | Qualified |
| Free Alkali Test | Pass the test | Pass the test |
3. Application Scope and Usage
Sodium dehydroacetate is a new generation of food preservative following sodium benzoate, parabens and potassium sorbate. It has a good inhibitory effect on molds, yeasts and bacteria, and is widely used in the processing of beverages, foods and feeds. It can extend the storage period and prevent moldy losses. Its mechanism of action is to effectively penetrate into the cell body, inhibit the respiration of microorganisms, and thereby achieve the effects of anti-corrosion, anti-mold, preservation and moisture retention. Sodium dehydroacetate has broad-spectrum antibacterial ability, especially against molds and yeasts. It has a strong inhibitory effect on yeasts and molds that cause food spoilage, with an effective inhibitory concentration of 0.05%-0.1%, and the general dosage is 0.03%-0.05%. Mainly used for fermented bean curd, pickles and jam (maximum dosage 0.3g /kg); Soup base, pastries, cheese, cream, margarine, etc. (maximum usage 0.5g /kg); The maximum dosage in salted vegetables is 0.3g /kg。
4. Package and Storage
Packaged in 25 kg polyethylene-lined kraft bags or fiber drums. Store below 25°C in dry, ventilated areas away from acids and oxidizers. Shelf life: 24 months. Avoid moisture to prevent caking。
