What are the uses of sodium dehydroacetate

Sodium dehydroacetate is a white or nearly white crystalline powder with non-toxic and odorless characteristics. It is easily soluble in water, glycerin, propylene glycol, and slightly soluble in ethanol and acetone. It is a new generation of food preservatives after sodium benzoate, paraben and potassium sorbate. It can also be used as antiseptic pesticides and food additives. So what are the uses of sodium dehydroacetate itself?
Sodium dehydroacetate has a good inhibitory effect on molds, yeasts and bacteria. It is widely used in the processing industries of beverages, food and feed. It can extend the storage period to avoid mold and cause losses. Its mechanism of action is to effectively penetrate into the cell body, inhibit the respiration of microorganisms, so as to achieve the effects of antiseptic, mildew, freshness and moisture retention.
Sodium dehydroacetate has antibacterial ability, especially against molds and yeasts. Sodium dehydroacetate has a strong effect on yeasts and molds that cause food spoilage. The effective inhibitory concentration is 0.05%-0.1%, and the general dosage is It is 0.03%-0.05%. Mainly used for fermented bean curd, pickles, jam (maximum dosage 0.3g/Kg); soup, cakes and cheese, butter, margarine, etc. (maximum dosage 0.5g/Kg); maximum dosage for salted vegetables is 0.3 g/Kg .
Sodium dehydroacetate has good light resistance and heat resistance, so it will not decompose and evaporate with water vapor during food processing. Tests have proved that it has almost no toxic side effects, and does not produce abnormal odor when used in food. Therefore, in recent years, sodium dehydroacetate has been generally welcomed by food companies. It is used in cream, soup (seasoning, soup), bread, pastry, Fermented bean curd pickles, fruit puree, concentrated fruit puree, moon cakes, fillings, etc. are widely used.