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Taking the development of China's food industry as its own duty
-- Blog --
Taking the development of China's food industry as its own duty
-- Blog --
10
2010
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12
Sodium diacetate and preservative in food additives
Along with the people to strengthen the consciousness of food quality
Along with the people to strengthen the consciousness of food quality,new security,non-toxic,highly efficient food additives more and more for the industry accepted,sodium diacetate as a food preservative,because of its safety and efficient become in recent years the vigorously develop and recognized as a promising antifungal products preservation.It in 1922 were synthesized.In 1942 by the United States first for bread mold and apply for a patent,the seventies of the last century started in other industries.In 1982,the U.S.Food and Drug Administration(FDA)recognized as an additive to register,through the GRAZ qualification.1986 re examination,is still through food additives,and by the additive category of registration.The United Nations Food and Agriculture Organization(FAO)and WHO(WHO)has approved SDA for use in food dmx-7 preservative in cereals.China's Ministry of health in July 9,1990 approved the use of food additives(sodium diacetate as GB276089).
A,properties of sodium diacetate
Referred to as sodium diacetate(SodiumDiacetate)of the SDA,the molecular weight of the anhydrous material 142.9 white crystalline powder,acetic acid odor,easily absorb moisture,soluble in water and alcohol,crystal structure is a regular hexahedron,melting point 96 DEG C~97 DEG C,heated to 150 DEG C above decomposition.The quality standard is shown in table 1.
Table 1:the quality standard of sodium diacetate
Project index
Sodium acetate content(dry basis);%58~60
Free acid content;41~39
The water is less than 2%;
PH(10%aqueous solution)4.5 to 5
Easy oxide is less than or equal to 0.2
Arsenic(As);mg/kg=3
Heavy metal(Pb);mg/kg=10
Second,the service of the toxicity experiment indicate that,the mouse LD50 was 3.31/kg,rat LD50 for 4.968g/kg,belongs to low grade,teratogenic,carcinogenic and mutagenic test were negative,cumulative test also showed no significantly clinical symptoms of poisoning,histopathological examination found no significant morphological changes,so sodium diacetate is safe and non-toxic food additives.
Three,the main characteristics of sodium diacetate
A)mold corrosion effect is better than that of benzoic acid salts,is generally the amount of 0.3~3G/kg.
B)does not change the food characteristics,is not affected by the food itself pH,to participate in the body's metabolism,H2O and CO2,can be considered as part of the food,to maintain the original flavor and nutrition ingredients.
C)the use of a wide range,not only for all kinds of food preservative and in pharmaceutical,tobacco,paper,fresh fruits,feed and other industries also great application.
D)the operation is convenient and flexible,and can be directly added can also be sprayed or impregnated.
E)the sour taste is soft,and it overcomes the peculiar smell of the propionate.
Four,antibacterial mechanism and effect of sodium diacetate
Studies have shown that sodium diacetate is mainly through effectively penetrate into the fungal cell wall and interfere with the enzyme interactions,to inhibit the generation of mold,so as to achieve,mildew and antiseptic.Sodium Diacetate on Aspergillus,Rhizopus,Aspergillus flavus toxin,Trichoderma has better inhibitory effect of sorbic acid,see table 2:
Five,the practical application of sodium diacetate in food
Drinks,beer
1 non alcoholic drinks:the addition amount is 0.05%~0.06%.
2 carbonated drinks:adding amount of 0.04%to 0.05%.
3 fresh orange juice,hawthorn juice was added to 0.04%,can be preserved for six months.
Soy sauce,sauce,pickles,pickled cabbage,pickles class
1,add soy sauce 0.3%,high temperature season to save three months without mildew.
2.Sauce:due to the relatively thick,sodium diacetate is not easy to in which are uniformly dispersed,in the factory,under the heating condition by adding 5%sodium diacetate aqueous solution.
The 3 pickle:sodium diacetate solution added to soy sauce,adding 3 g/kg.
4 lees pickles:can be added in the solution of sodium diacetate in wine or liquor,adding 2 g/kg.5 vinegar pickles:added directly,adding 1 g/kg.
Sodium diacetate 6 pickled gherkins,beet root and other vegetables can add salt and vinegar with salt in the amount of.In order to prevent the first pickle brine turbid,salt,spices and sodium diacetate is soluble in water and then add vinegar.
7.Pickles:the brewing operation to very carefully,avoiding contamination,otherwise a tan vegetables will rot away.If the use of sodium diacetate,making kimchi can without kimchi altar,all over the country can always make kimchi.Reference method:in a container add cold water dissolved sodium diacetate made 5%aqueous solution,add salt,seasoning,and then put into the wash dishes,such as:kohlrabi,cucumber,pepper,celery,cowpea angle,can ensure the pellicle of two months is not long and delicious dishes(class must not in the water,cannot reveal the surface).In addition,if the pickle manufacturer bagged pickled vegetable,should add 3 g/kg(fresh weight)of sodium diacetate can guarantee six months not moldy metamorphism.
8 kind of pickled vegetables:cabbage hair cylinder acid,the sodium diacetate with a small amount of water dissolved evenly into the cylinder can be.Dosage is 2 g/kg(fresh weight)if in pickled vegetables also joined this product can,with this product,below the temperature of 20 to 25 DEG C,sauerkraut long pellicle,not decay,the same smell fresh to the next year,pickled vegetables,pickled cabbage still crispy.Can be cured by the same method.
method,vegetables
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