Sodium acetate, sodium diacetate, and acetic acid can effectively prevent bacteria cultivation in a wide range of acidic region as food additives. They also function as buffers. Acetic acid is generally selected to add sour taste to food, but combination of sodium acetate and acetic acid can make the taste milder.
Sodium Acetate (Anhydrous)
Widely used as a shelf-life extending agent and pH regulator.
Sodium Acetate (Trihydrate)
Used as a powder sour agent, in addition to pH regulator.
Used as a powder sour agent, blended with other seasonings.
Used as ingredients for vinegar, pickled vegetables, and sauces.
＊Sodium diacetate is our trade mark, categorized as composition of sodium acetate (anhydrous) and glacial acetic acid.