With the increasingly sophisticated food processing technology, food preservatives have become an indispensable role in the development of the industry. In order to ensure that the packaged food can be better stored, the application of preservatives has also ushered in a huge development market.

Sodium dehydroacetate is a food preservative recognized by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), especially strong inhibition of molds, yeasts, bacteria, the effective use of low concentrations, and good light and heat resistance, and will not decompose during food processing, will not be evaporated with water vapor.

At present, it has been widely used in butter, fermented soybean products, starch, bread, pastry, bakery fillings, meat products, pickles, compound seasonings, fruit and vegetable juices and other foods for effective preservation.

Characteristics of sodium dehydroacetate

1. Wide antimicrobial range, bacteria, yeast, molds and other microorganisms have a significant inhibition, especially for yeast and molds that can easily cause food spoilage, the strongest inhibition.

2. Wide pH range, acidic/neutral/alkaline conditions have antibacterial effect, while preservatives such as sodium diacetate, calcium propionate, potassium sorbate, sodium benzoate and so on are generally only in acidic conditions.

3. It is more stable to light and heat, and does not destroy, deteriorate or volatilize when boiling in water or heating and baking food, and its antimicrobial and antiseptic effect is not affected when heated at 120℃ for 2 hours.

Antiseptic mechanism of sodium dehydroacetate

Mainly through the destruction of microbial cell substructure and related enzymes and inhibit the growth of microorganisms.

How to use sodium dehydroacetate

Sodium dehydroacetate can be added directly to solid foods for mixing, or it can be formulated into sodium dehydroacetate solution for solution immersion, spraying or surface treatment, depending on the type of food and processing technology.

Application of sodium dehydroacetate in food

1. Bread, pastry

Cake is a popular confectionery, due to adequate nutrition, rich in moisture is easy to breed mold, especially in summer, the air humidity is large, after the cake can not be placed for a few days will grow mold. If a small amount of sodium dehydroacetate is used in the process of making cakes, the storage period of freshly baked cakes can be extended to 11 days without mold.

Usually, since flour does not need to be leavened when making cakes, it can be added when mixing the dough, or if it is to be leavened with yeast, sodium dehydroacetate should be added after leavening.

Since baked goods need to be treated at high temperatures, the inhibitory effect of sodium dehydroacetate on the growth of microorganisms through heat treatment remains unchanged. Therefore, sodium dehydroacetate is a good choice as an excellent preservative and freshness-keeping agent for foods that require high-temperature treatment such as bread and pastries.

2. Fillings for baked goods

Confectionery fillings for moon cakes and snacks, due to nutrient-rich, more water, very moldy, especially in summer, generally only about a week of storage, to the production, sales, transportation and storage brings great inconvenience and economic loss. If the filling process using sodium dehydroacetate as a preservative, it can significantly extend the storage period of the filling.

In the production of fillings, you can first use a small amount of water to dissolve sodium dehydroacetate, mixed into the filling.

3. Cooked meat products, prepared meat products

When brining meat, adding sodium dehydroacetate to the brine can form a protective film on the surface of the product, preventing the meat from sticking, changing flavor and growing mold. Meat snacks, phoenix wings, chicken claws, duck gizzards, jerky, etc., are mixed well with seasonings and blended into the products when making. Meat sausage and other processed products can be added directly to the product, the dosage of 0.5g/kg of the finished product, you can also use the product 0.3% solution spray or impregnation of intestinal clothing for the prevention of mold.

4.Pickled vegetables

Kimchi production should be very careful to prevent bacteria, otherwise a bed of vegetables will rot away, if you add sodium dehydroacetate in the production of kimchi, you can not worry about the whole altar of bacteria and bad, then you can always make kimchi all over the world.

In the process of making kimchi, after the cabbage becomes sour in the jar, the sodium dehydroacetate is dissolved in a small amount of water and poured evenly into the jar. It is also possible to add sodium dehydroacetate at the same time as dipping the cabbage, but it will take longer to make the kimchi. After the use of sodium dehydroacetate, at room temperature 20 ~ 25 ℃, sauerkraut does not grow mold, does not rot, no odor, can be preserved to the next year when the pickles, pickles are still crispy. The same method can be pickled cucumbers, peppers, radish, celery, red, mustard, beans and so on.

5. Fermented soybean products

Soybean paste in the summer is very easy to mold mold, add sodium dehydroacetate 0.01% -0.03% in the soybean paste, can prevent 6 months without mold. In the mature fermented bean curd mold test, sodium dehydroacetate dosage of 0.03%, can be preserved for 6 months, the fermented bean curd does not mold, and sodium benzoate dosage of 0.1%, less than 3 months on the mold.

6. Compound Seasoning

Mayonnaise, salad dressing and other composite seasonings nutrient-rich, high water content, very easy to mold and acid, add sodium dehydroacetate 0.05%, can effectively curb mold and acid.