Application Guide for Organic Acid Salts as Preservatives in Baked Goods

Manufacturers of bread, pastry and similar items may test the appropriateness of food grade sodium diacetate and anhydrous sodium acetate for use in recipes. Sodium diacetate may be used as part of a preservative in some allowed product categories . Anhydrous sodium acetate may be used as a pH adjuster in certain formulations . Applicable applications and use limitations are subject to the laws of the country in which the items are sold.

Sodium diacetate

Sodium diacetate. Moulds and yeasts in categories authorised. It is formulation dependant. Contamination after baking, packing and storage, workplace hygiene and microbiological testing of final goods are critical.

Process Validation

Compare raw material input points, baking conditions and cooling/packaging procedures and test the completed goods for pH, water activity, flavour and microbiological changes. High risk goods, including those with ingredients like cream, must have their own rules for refrigeration and shelf life.

Sodium acetate anhydrous

Anhydrous sodium acetate is useful as a pH regulating component in certain formulations but its buffering impact should generally be checked when used in conjunction with an acid. It cannot guarantee bread suppleness on its own or immediately replace preservatives.​​​​​​​​​​​​​​

Key Points for Raw Material Selection

Baking firms may carry out formulation studies with sodium diacetate and anhydrous sodium acetate. For bread, pastries and cream containing items, additives must be tested individually according to regulations and the real shelf life must be validated by microbiological and storage tests.