Sodium Acetate (E262) is produced industrially by reacting acetic acid with sodium hydroxide or sodium carbonate, with the anhydrous and trihydrate forms having distinct uses. As a food additive, it serves as an acidity regulator that buffers pH downward. This creates conditions inhibitory to spoilage microorganisms, as a direct antimicrobial (acetate ion and residual undissociated acetic acid inhibit mold, yeast, and bacteria), and as a flavoring agent providing characteristic 'salt and vinegar' taste at higher concentrations.
It is particularly effective against rope-forming Bacillus species in bread. Approved as E262i (sodium acetate, anhydrous or trihydrate) and E262ii (sodium diacetate) in EU Regulation 1333/2008, FDA GRAS (21 CFR 184.1721), and Codex INS 262. JECFA assigned an ADI of 'not limited' reflecting its natural occurrence as an intermediate of carbohydrate metabolism.