Sodium dehydroacetate is a new generation of food preservative, following sodium benzoate, nipagin, and potassium sorbate. It has a good inhibitory effect on mold, yeast, and bacteria, and is widely used in the processing industry of beverages, food, and feed. It can extend the storage period and avoid mold damage and loss. Its mechanism of action is to effectively penetrate into the cell body, inhibit the respiration of microorganisms, and thus achieve anti-corrosion, anti mold, fresh-keeping, and moisturizing effects.
Sodium dehydroacetate has a broad-spectrum antibacterial ability, especially against fungi and yeast. Sodium dehydroacetate has a strong effect on yeast and mold that cause food spoilage, with an effective inhibitory concentration of 0.05% -0.1%, and a general dosage of 0.03% -0.05%.
Mainly used for Fermented bean curd, Pickled vegetables and jam (maximum dosage 0.3g/Kg); Soup, pastries and cheese, cream, artificial cream, etc. (maximum dosage 0.5g/Kg); The maximum dosage in pickled vegetables is 0.3 g/Kg (see GBP70).
Audited Supplier 
){kind=link}
){kind=link}