What are the applications of sodium dehydroacetate in the food industry?

With the increasingly sophisticated technology of food processing, 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), the ability to inhibit mold, yeast, bacteria is particularly strong, the effective use of low concentration, and good light and heat resistance, and in the process of food processing will not decompose, will not evaporate with water vapor.
At present, it has been widely used in butter, fermented soybean products, starch, bread, pastries, baked food fillings, meat products, pickles, compound seasonings, fruit and vegetable juice and other foods for effective anticorrosion.
Characteristics of sodium dehydroacetate
1. The antibacterial range is wide, and it has significant inhibitory effect on bacteria, yeast, mold and other microorganisms, especially the strongest inhibitory effect on yeast and mold that are easy to cause food corruption.
2.pH has a wide range of application, and has antibacterial effect under acidic/neutral/alkaline conditions, while preservatives such as sodium diacetate, calcium propionate, potassium sorbate, sodium benzoate generally only have their effect under acidic conditions.
3. It is relatively stable to light and heat, does not destroy, deteriorate, and volatilized when boiling and heating baked food in water, and still does not affect its antibacterial and anticorrosive effect when heated at 120℃ for 2 hours.
Preservative mechanism of sodium dehydroacetate
It mainly inhibits the growth of microorganisms by destroying the substructure of microbial cells and related enzymes.
Method of use of sodium dehydroacetate
Sodium dehydroacetate can be added directly to solid foods for mixing, or it can be formulated into a sodium dehydroacetate solution for solution soaking, spray, or surface treatment, depending on the type of food and processing process.
Application of sodium dehydroacetate in food
1. Bread, pastry cake is a popular pastry, due to sufficient nutrition, rich in moisture is easy to breed mold, especially in summer, the air humidity is large, the cake after baking can not be placed for a few days will grow mold. If a small amount of sodium dehydroacetate is used in the pastry making process, the storage period of newly baked pastries can be extended to 11 days without mildew.
Usually, because the flour does not need to be fermented when making the cake, it can be added when stirring the flour, if you want to use yeast to ferment, sodium dehydroacetate should be added after fermentation.
Because baked goods need to be treated at high temperature, the inhibitory effect of sodium dehydroacetate through heat treatment on the growth of microorganisms has not changed. Therefore, for bread, pastries and other foods that need high temperature treatment, as an excellent preservative, sodium dehydroacetate is a good choice.
2. Baked food fillings Pastry fillings for mooncakes and snacks, due to rich nutrition, more moisture, very moldy, especially in summer, generally can only be stored for about a week, to the production, sales, transportation and storage bring great inconvenience and economic losses. If sodium dehydroacetate is used as a preservative in the process of filling, the storage life of filling can be significantly extended.
When making the filling, you can first dissolve the sodium dehydroacetate with a small amount of water and mix it into the filling.
3. When cooked meat products and prepared meat products are spiced, sodium dehydroacetate is added to the brine to form a protective film on the surface of the product to prevent the meat from becoming sticky, stale and mildew. Meat snacks, chicken wings, chicken feet, duck gizzards, dried meat, etc., when making and seasoning mix well, mix into the product. Processed products such as meat sausage can be directly added to this product, the dosage is 0.5g/kg of the finished product, or it can be sprayed with 0.3% solution of this product or impregnated casing for mildew prevention.
4 pickled vegetables pickle production should be very careful to prevent bacteria, otherwise a jar of vegetables will rot off, if the production of pickled vegetables add dehydroacetic acid sodium, you can not worry about the whole jar of bacteria and broken, then you can make pickled vegetables at any time.
To make kimchi, dissolve sodium dehydroacetate in a small amount of water after the cabbage hair jar turns sour and pour it evenly into the jar. If you add sodium dehydroacetate to the vegetable at the same time, it is also possible, but the hair cylinder time will be longer. After the use of dehydroacetic acid sodium, at room temperature 20 ~ 25℃, sauerkraut does not long, does not rot, no odor, can be preserved to the next year pickled vegetables, sauerkraut is still crisp. With the same method can pickle cucumber, pepper, radish, celery, snow red, mustard, beans and so on.
5 Fermented bean products bean sauce in summer very easy to long mold, adding sodium dehydroacetate 0.01%-0.03% in bean sauce, can prevent 6 months without mildew. In the mildew proof test of mature fermented bean curd, when the amount of sodium dehydroacetate is 0.03%, it can be preserved for 6 months, and the fermented bean curd does not change mold, while when the amount of sodium benzoate is 0.1%, mildew will occur in less than 3 months.
6. Compound seasonings Mayonnaise, salad dressing and other compound seasonings are rich in nutrition, high in water content, and extremely prone to mildew and acid, adding sodium dehydroacetate 0.05% can effectively curb mildew and acid. Usage range and maximum usage of sodium dehydroacetate