Sodium dehydroacetate is a food preservative, a new generation of food preservatives after 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. Its mechanism of action is to effectively penetrate into the cell body, inhibit the respiration of microorganisms, and achieve anti-corrosion, mold prevention, preservation, and moisturizing effects. So what are the requirements for the dosage used in each product?
1. Sodium dehydroacetate has a broad-spectrum antibacterial ability, especially against molds and yeast. Sodium dehydroacetate has a strong effect on yeast and molds that cause food spoilage, with an effective inhibitory concentration of 0.05% -0.1% and a general dosage of 0.03% -0.05%.
2. Fermented bean curd, Pickled vegetables, jam: maximum dosage 0.3g/Kg;
3. Soup, pastries and cheese, cream, artificial cream, etc.: maximum dosage 0.5g/Kg;
4. The maximum dosage in pickled vegetables is 0.3 g/Kg.
Sodium dehydroacetate has good light and heat resistance, and it will not decompose or evaporate with water vapor during the food processing process of sodium dehydroacetate manufacturers. Experiments have proved that sodium dehydroacetate has few toxic side effects, high safety, and does not produce abnormal odor when used in food. Therefore, in recent years, sodium dehydroacetate has been widely welcomed by food enterprises, and is widely used in butter, soup (seasoning, instant soup), bread, cake, pastry, egg yolk pie, Fermented bean curd Pickled vegetables, fruit juice, concentrated fruit juice, moon cake, stuffing, bean paste, lotus paste, etc.