Comparing E262II - Sodium diacetate vs E330 - Citric acid
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Found in 5,417 products
Found in 95,503 products
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Interest over time for 2 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
Is sodium diacetate gluten free?
Yes—sodium diacetate is inherently gluten-free; it's a purified salt of acetic acid and contains no wheat, barley, or rye.
Is sodium diacetate bad for you?
No—at permitted food-use levels it’s considered safe (GRAS in the U.S. and authorized in the EU). It can add some sodium and, in high concentrations, may irritate the mouth or stomach, but typical amounts in foods are small.
What is sodium diacetate in food?
A 1:1 complex of sodium acetate and acetic acid used as an acidity regulator, preservative, and flavoring that imparts a vinegar note. It helps inhibit molds and some bacteria to extend shelf life.
What is sodium diacetate made from?
It’s made by neutralizing acetic acid (from fermentation or synthetic sources) with sodium hydroxide or sodium carbonate to form sodium acetate, then combining it with additional acetic acid to make sodium diacetate.
What is sodium diacetate used for?
To control pH and microbial growth and to provide salt-and-vinegar flavor; it’s common in breads and tortillas (mold inhibitor), snack seasonings, sauces, and processed meats (Listeria control, often with lactate).
Is citric acid bad for you?
At typical food levels, citric acid (E330) is considered safe by major regulators (GRAS; EFSA/JECFA). Concentrated or frequent acidic exposure can irritate the mouth/stomach or contribute to tooth enamel erosion.
Where does the citric acid cycle occur?
In eukaryotic cells it occurs in the mitochondrial matrix; in bacteria it occurs in the cytosol.
What does citric acid do to your body?
It is a normal intermediate in energy metabolism and is readily metabolized to carbon dioxide and water. Citrate can bind minerals, which may enhance absorption of some and help prevent certain kidney stones by increasing urinary citrate.
Where does citric acid come from?
It occurs naturally in citrus fruits, but most food-grade citric acid is produced by fermenting sugars (e.g., from corn, beet, or cane) with Aspergillus niger.
How is citric acid made?
Industrially, sugars are fermented with Aspergillus niger to produce citric acid, then it is recovered and purified—often by precipitating calcium citrate and converting it back with sulfuric acid or via ion-exchange/crystallization.