Other names for the additive (synonyms)
General Information
Sodium diacetate (food additive E262(ii)) is a subtype of additive E262, chemically representing a mixture of sodium acetate and acetic acid in a specific ratio. The chemical formula of the compound is usually described as C₄H₇NaO₄ or NaH(C₂H₃O₂)₂.
The additive E262(ii) is obtained by treating sodium acetate with an additional amount of acetic acid, which allows the substance to retain its crystalline form but gives it a more acidic taste and a pronounced odor.
Due to its structural features, sodium diacetate has stronger preservative and antimicrobial properties compared to E262(i). It is mainly used in the meat industry and sausage production, where it helps prevent the growth of bacteria, including Listeria monocytogenes.
In addition, additive E262(ii) is used in baking and dry snacks to enhance antimicrobial effects and to impart a mild vinegar-like taste. The main difference from sodium acetate (E262(i)) lies in the presence of additional acetic acid, which makes E262(ii) more effective as a preservative but less neutral in taste.
More details on health effects and other aspects of its use can be found in the main article about additive E262.