Sodium dehydroacetate is produced by the neutralization of dehydroacetic acid with sodium hydroxide. It is significantly more water-soluble than the parent acid. This makes it easier to incorporate into aqueous food systems.
Sodium dehydroacetate exhibits broad-spectrum antimicrobial activity against bacteria, yeasts, and molds, and uniquely maintains its effectiveness across a wide pH range from 2 to 9. This wide-range efficacy distinguishes it from many organic acid preservatives that only function in acidic conditions. Sodium dehydroacetate is particularly valued in East Asian food processing for preserving bread, rice products, prepared foods, and beverages where other preservatives may be less effective.
