Ingredient Information

Function

Sodium diacetate can be used as a substitute for vinegar in order to impart a sour, salty and slightly tangy flavor to snacks, breads, soups, ketchup and various other food products. It can be sprinkled over potato chips as seasoning. It can also be used as a buffering agent and acidity controller in dough and flour mixes. It is an effective and safe preservative for meat and poultry products. Sodium diacetate also stabilizes emulsifying fats.

Other Use and Industries

Sodium diacetate is a fungicide and bactericide, which is used to prevent the spoilage of stored grains. It is also known to preserve the quality of livestock feed crops.

Sodium acetate is used in the petroleum industry as a stabilizer. The decomposition products of sodium acetate help in combustion.

Health Effects

The United States' Environmental Protection Agency (EPA) has classified sodium diacetate under Toxicity Category IV, which is the least toxic of the four toxicities.

Sodium diacetate is an eye irritant. Too much use of sodium diacetate may result in weight loss, appetite loss or increased white blood cell count. Sodium acetate is used as an ingredient in the renal dialysis blend in the treatment of renal failure.

Those who are pregnant or have heart disease or diabetes should limit consumption of sodium diacetate due to its sodium content.

Origins

Sodium diacetate is a compound with the molecular formula NaH (C2H3O2)2. It is prepared with equal amounts of sodium acetate and acetic acid. Sodium acetate was first registered as a food preservative in 1968. It is available in powder or crystal form.