Sodium Diacetate · Vinegar-Style Acidifier & Antimicrobial Salt for Food Applications (E262)

Name: Sodium Diacetate
Brand: Atlas Global Trading Co.
SKU: ACID-SODIUM-DIACETATE
Availability: InStock

Sodium diacetate (commonly listed as E262 in many markets) is a free-flowing powdered acidifier that delivers a clean, vinegar-like flavour together with practical antimicrobial performance. It is widely used in bakery and tortilla systems to help inhibit mould and rope-forming bacteria, and in sauces, dressings, seasonings and snack applications where a dry, easy-to-handle acid source is preferred over liquid vinegar. Because sodium diacetate functions as a convenient acetic acid “carrier”, it provides predictable pH control, improved shelf-life robustness and consistent sensory impact. Atlas Global Trading Co. supplies food-grade sodium diacetate from qualified producers, supported by full technical documentation, regulatory support and reliable global supply.

Function: Acidifier & pH regulator (E262), antimicrobial salt for mould/rope control and flavour balance

Typical form: free-flowing white crystalline powder with vinegar aroma; easy to blend in dry mixes

Key feature: Delivers “vinegar impact” in dry systems and supports shelf-life in bakery, tortillas, sauces and seasonings

Sodium diacetate is often used alongside organic acids and buffer systems such as Lactic Acid, Citric Acid Anhydrous, Citric Acid Monohydrate and citrate salts like Sodium Citrate Dihydrate. Explore the full Acidulants portfolio or browse our Product Index (A–Z) for complementary preservatives, buffers and functional ingredients.

Product overview

Sodium diacetate: dry vinegar-style acidity with shelf-life support

Sodium diacetate is commonly described as a sodium salt associated with acetic acid (often supplied as “sodium hydrogen diacetate”), providing both acidity and antimicrobial activity characteristic of acetate systems. In food formulations it can help lower pH, inhibit spoilage microorganisms and stabilise flavour, especially in low-to-moderate moisture foods and dry seasoning applications. It is also valued by bakeries for mould and rope inhibition strategies when used within good manufacturing practice and local regulations.

Key characteristics

Identity: acetate-based acidifier (commonly supplied as sodium hydrogen diacetate in food applications).
E-number: often labelled under E262 (acetates; specific designation depends on regional regulatory nomenclature).
Form: white crystalline powder/granules; free-flowing and suitable for dry blending.
Odour/taste: characteristic vinegar aroma and flavour; delivers “vinegar impact” without adding liquid.
Solubility: soluble in water; disperses readily into aqueous phases during mixing.
Function in foods:
- Acidification and pH control,
- Antimicrobial support (mould/rope inhibition in bakery; spoilage control in sauces/seasonings),
- Flavour enhancement in savoury systems (vinegar note).
Processing advantage: enables dry dosing, uniform distribution and reduced handling compared to liquid acids/vinegar.
Regulatory & labelling:
- Typically declared as “sodium diacetate” or “acidity regulator (sodium diacetate)” with E-number where required,
- Permitted uses and maximum levels vary by product category and region—confirm with regulatory requirements.

Atlas helps R&D and production teams select suitable particle size, flow properties and dosing strategies to achieve targeted pH, antimicrobial effect and sensory profile in bakery and savoury applications.

Indicative specification points

Specifications depend on grade (food/FCC) and producer. Typical quality parameters include:

Assay: defined content for sodium diacetate / acetic acid association (per specification and method).
Appearance: white crystalline powder or granules; clean, free from foreign matter.
Odour: characteristic vinegar odour; free from off-odours.
pH (solution): specified range in aqueous solution (commonly measured at a defined concentration).
Moisture: controlled to support free-flowing performance and storage stability.
Insoluble matter: low, supporting clean dispersion and consistent performance.
Heavy metals & impurities: controlled in line with food ingredient standards.
Particle size / flow: tailored options available for dry blending, seasoning flow and processing equipment needs.

Every shipment is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documentation (GMO status, allergen statements, dietary suitability, contaminant/heavy metal declarations, Halal/Kosher and others) can be provided depending on the producer and grade to support audits and customer specifications.

Bakery, tortillas & dough systems

Sliced bread and buns – supports mould inhibition strategies and helps reduce rope spoilage risk when used appropriately.
Tortillas and flatbreads – commonly used to extend shelf life and maintain quality in ambient distribution.
Sweet goods and bakery fillings – used selectively for pH control and microbial stability (evaluate sensory impact).
Formulation notes:
- Performance depends on water activity, pH, packaging, hygiene and storage conditions,
- Often paired with propionates, sorbates or other preservatives depending on label strategy and regulations.

Sauces, dressings & condiments

Ketchup, mayonnaise-style sauces and dressings – helps stabilise acidity and can support microbial control concepts.
Pickle relishes and savoury condiments – provides vinegar-like flavour with controlled acidification.
Dry sauce bases and soup mixes – delivers acidity in a powder format for consistent reconstitution.

Meat, poultry & savoury prepared foods

Seasoned meat preparations and marinades (dry blends) – provides tang and supports shelf-life strategies (subject to local rules).
Ready meals and savoury fillings – can be used in seasoning components for flavour and pH adjustment.

Seasonings, snacks & flavour systems

Snack seasonings (chips, extruded snacks, nuts) – delivers “salt & vinegar” style flavour and acid bite.
Dry spice blends – improves flavour brightness and contributes to product stability when appropriate.
Instant noodles and savoury powders – used to build acidic notes and support consistent taste.

Confectionery & speciality foods

Selected confectionery and chewy products – used in niche applications where a mild vinegar note is desired (evaluate carefully).
Speciality savoury products – enhances tangy profiles and helps stabilise acidity in dry formats.

Formulation guidance

Dosage depends on target pH, desired vinegar impact, water activity, packaging and shelf-life targets.
In bakery, evaluate mould inhibition outcomes through shelf-life trials under real distribution conditions.
Because sodium diacetate has a noticeable vinegar aroma, balance with flavours and consider encapsulated options where needed.
Confirm permitted uses, maximum levels and labelling requirements with regulatory teams in each destination market.

Preservation & flavour system support

Atlas can supply sodium diacetate as a stand-alone ingredient or integrate it into system solutions combining acidulants, acetates, propionates, sorbates, flavours and stabilisers for bakery, tortillas, sauces, seasonings and snacks. We help align pH targets, sensory profile, shelf-life robustness and regulatory requirements using the broader Atlas portfolio.

Discuss sodium diacetate applications

Quality & documentation

Supplied as food-grade sodium diacetate with agreed specification for assay, pH, moisture and impurities.
Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
Additional documents may include GMO status, allergen declarations, dietary suitability, contaminant/heavy metal statements, origin and Halal/Kosher certificates depending on producer and grade.
Manufacturing sites typically operate under recognised quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications can be requested.
Customers remain responsible for compliance with local additive rules, maximum levels and labelling in each destination market.

Packaging, storage & logistics

Standard packaging options include multiwall paper bags with inner liner, PE bags or cartons depending on grade and supply route.
Suitable for containerised or mixed loads with compatible acidulants, preservatives and dry ingredients.
Store in a cool, dry, well-ventilated area in tightly closed original packaging to prevent moisture uptake and loss of flowability.
Shelf life is defined on the specification and COA; customers should verify aroma, flow and functional performance during storage.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and quality documents coordinated from Ankara.

To receive a tailored offer, please share your intended application (bakery/tortillas, sauces/dressings, seasonings/snacks, ready meals), target shelf life, packaging format, processing conditions, annual volume, preferred pack size and documentation requirements (Halal, Kosher, non-GMO, etc.) plus destination markets. Our team will recommend suitable sodium diacetate grades and integrated preservation concepts for your products.