Application Guide for Organic Acid Salts in Snack Food Preservation

Food-grade sodium diacetate and potassium acetate are available for review by snack food firms on a product category basis. The moisture and oil contents of different goods such as braised meals, dried tofu, pork jerky and nuts are different. The use of these additives should be tested for each product type and the efficacy should be validated by testing of the completed products.

Sodium diacetate

Sodium diacetate may be used to limit the growth of certain spoilage bacteria in goods when authorised and where the formulation allows. Its efficacy depends on pH, water activity and packing. It cannot replace sterilisation and cannot prevent oxidative rancidity of nut oils independently.

Scene Selection

The verification for braised foods and soy products is mostly focused on sterilisation, sealing and microbiological stability. The verification of nuts and puffed foods is mainly focused on the monitoring of quality of raw material oils, oxygen, moisture and packaging barrier qualities. Storage testing are carried out for each product type.

Potassium acetate

Potassium acetate is utilised in some snacks depending on the local food categories and restrictions. It may change pH and flavour but efficacy of the material in colour retention, moisture retention or decrease of nitrosamines must be determined by testing in the individual items involved.

Key Points for Raw Material Selection

The sodium diacetate and potassium acetate are reviewed by product category by snack food makers. The main concern for braised meals and dried tofu products is the determination of microbiological stability, while for nuts and puffed snacks, lipid oxidation and packaging barrier qualities should also be considered.