Sodium acetate is the sodium salt of acetic acid. Sodium Acetate Anhydrous used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry. Sodium Acetate Anhydrous (E262) is a white powder or granular used as apreservative, flavoring, pH conditioning agent. It can provide a salty or vinegary flavor to potato chips.
Sodium Acetate Anhydrous Uses as follows:
In Food
Sodium acetate Anhydrous may be added to food as a acidity regulator, emulsifier and preservative, seasoning, sometimes in the form of sodium diacetate. The application in ripened cheeses, processed cheese and cheese analogues, sour cream, buttermilk, yogurt, condensed milk and any dairy or whey-based drinks. Sodium acetate i also used in fruits and vegetables during processing canning or drying. You can also find the use of Sodium acetate Anhydrous in custards, dairy-based treats like ice cream and pudding and confectionery foods like chocolate, candies and icing, vinegar, mustard, broths, soups, sauces and fat-based spreads like margarine and butter blends.
In Beverage
Sodium acetate Anhydrous is also used in beverage.
In Pharmaceutical
Sodium Acetate Anhydrous used in diabetes treatment in pharmaceutical.
In Health & Personal care products
Sodium acetate used as Buffering Agent; Fragrance Ingredient; MASKING in baby products, bath products, cleansing products, eye makeup, shaving preparations and hair and skin care products.
In Agriculture/Animal Feed/Poultry
Sodium acetate is used in Agriculture/Animal Feed/Poultry products.
In Other Industries
Sodium acetate is also used in heating pads, hand warmers, and hot ice.
In Industrial
Sodium acetate is used in the textile industry to neutralize sulfuric acid waste streams and also as a photoresist while using aniline dyes. It is also a pickling agent in chrome tanning and helps to impede vulcanization of chloroprene in synthetic rubber production. In processing cotton for disposable cotton pads, sodium acetate is used to eliminate the buildup of static electricity.
