Sodium Dehydroacetate CAS#4418-26-2 : A Versatile Preservative for the Chemical Industry

Sodium dehydroacetate, also called sodium dehydroacetate monohydrate, is chemically named 3-(1-hydroxyvinyl)-6-methyl-1,2-pyran-2,4(3H)-dione sodium (2H-pyran-2,4(3H)-dione), with the molecular formula C8H7NaO4.

This compound appears as a white or off-white crystalline powder, which is non-toxic and tasteless. It is highly soluble in water, glycerol, and propylene glycol, with limited solubility in ethanol and acetone. Its aqueous solution remains stable at 120°C, staying neutral or slightly alkaline after 2 hours of heating. The substance is also resistant to light and heat, making it suitable for use as a preservative, preservative pesticide, and food additive.

Mechanism of Action

As a food preservative, sodium dehydroacetate primarily works by inhibiting microbial growth and preserving freshness through the following mechanisms:

Inhibition of Microbial Growth
Sodium dehydroacetate releases free acetate ions in food, which can penetrate the cell membranes of microorganisms. These ions disrupt the activity of dehydrogenase within the microbial cells, blocking their growth process. Additionally, sodium dehydroacetate inhibits enzyme activity inside the cells, preventing microorganisms from metabolizing properly, thus achieving bactericidal and disinfecting effects.

Regulation of Acid-Base Balance
Sodium dehydroacetate helps regulate the acid-base balance in the food environment, maintaining its stability. By creating an optimal acidic environment, it reduces the growth and reproduction rates of microorganisms, thereby extending the shelf life and preserving the food.

Applications of Sodium Dehydroacetate

Sodium dehydroacetate is widely used in various sectors of the food industry, including in pastries, biscuits, meat products, fruit and vegetable products, and spices. Its versatility allows it to effectively inhibit a range of common microorganisms, such as molds, mildews, and yeasts, across various pH levels, whether acidic or alkaline.

Application in Pastry and Biscuit Production
As a highly effective preservative, sodium dehydroacetate prevents microbial contamination in baked goods like bread, and helps extend the shelf life of pastries and biscuits. It preserves their flavor and texture while maintaining quality. Thanks to its adaptability to different acidity and alkalinity levels, sodium dehydroacetate can be used in various formulations without compromising the quality of the products.

Application in Meat Processing
Meat products are highly susceptible to microbial contamination during both production and storage, which can lead to spoilage. The use of sodium dehydroacetate helps inhibit bacterial growth in meat products, reduces the risk of spoilage, and extends their shelf life. This, in turn, enhances the overall safety and quality of the meat.

Mechanism of Sodium Dehydroacetate in Inhibiting Penicillium Digitatum

Citrus Green Mold Disease and Sodium Dehydroacetate as a Solution：Green mold disease, caused by Penicillium digitatum, is one of the most persistent and destructive diseases affecting citrus worldwide, responsible for 60% to 90% of post-harvest citrus losses. Currently, traditional chemical fungicides such as thiabendazole, imazalil, imidazole, fludioxonil, and pyrimethanil are primarily used to control this disease. While these chemicals are effective against pathogens, they also pose significant drawbacks, including high toxicity, residue concerns, environmental pollution, and the risk of pathogen resistance due to their limited mechanisms of action.

Sodium dehydroacetate (SD), a next-generation salt food preservative, has shown strong inhibitory effects against a broad spectrum of pathogens and is increasingly utilized in the food, feed, cosmetics, and pharmaceutical industries. Researchers Tan Xiaoli, Long Chunyan, Tao Nengguo, and others from Xiangtan University’s School of Chemical Engineering investigated the impact of various concentrations of SD on the mycelial cell wall, cell membrane, mitochondrial function, and green mold disease in P. digitatum. Their study also analyzed the potential mechanisms by which SD inhibits P. digitatum, offering a theoretical foundation for more sustainable control of post-harvest green mold disease and the development of new preservation technologies.