Sodium acetate CAS Sodium acetate

Application:

Main Applications: It is used as a buffer for seasonings and a meat preservative in food production. It can be used to control the stickiness caused by fungi in bread production and to preserve grains with high water content. It can also be used as a textile printing and dyeing auxiliary (mordant), a buffer for the photographic industry, a chemical reagent and a pharmaceutical intermediate. It can also be used as a raw material for synthesizing organic chemical products such as furan acrylic acid, acetates, chloroacetic acid, acetic anhydride and cinnamic acid.

Practical use reference: As a buffer for seasonings, it can alleviate bad odors and prevent discoloration. Use 0.1% to 0.3% to change the flavor. It has a certain anti-mold effect, such as using 1% to 0.3% Chemicalbook in fish paste products and bread. It can also be used as an acidifier for seasoning sauces, sauerkraut, mayonnaise, fish cakes, sausages, etc. Mixed with methylcellulose, phosphates, etc., it is used to improve the preservation of sausages, bread, rice cakes, etc.

Sodium acetate is used in sewage treatment to regulate the pH value of sewage. Sodium acetate is an alkaline chemical substance that can hydrolyze in water to form OH- negative ions. Chemicalbook can neutralize acidic ions in water, such as H+, NH4+, etc. The hydrolysis reaction of sodium acetate is: CH3COO-+H2O=reversible=CH3COOH+OH-.

It is used as an esterifying agent in organic synthesis, as well as in photographic drugs, medicines, printing and dyeing mordants, buffers, chemical reagents, meat preservation, pigments, tanning, and many other aspects. It can be used to make various chemical products, such as furan acrylic acid, acetate, and chloroacetic acid. As a buffer for seasonings, it can alleviate bad odors and prevent discoloration, and has a certain anti-mildew effect. It can also be used as an acidulant for seasoning sauces, sauerkraut, mayonnaise, fish cakes, sausages, bread, sticky cakes, etc. It can be mixed with methyl cellulose, phosphates, etc. to improve the preservation of sausages, bread, sticky cakes, etc.