Comparing E330 - Citric acid vs E262I - Sodium acetate
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Found in 95,503 products
Found in 597 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 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.
How to make sodium acetate?
Industrial food-grade sodium acetate is produced by neutralizing acetic acid with a sodium base (such as sodium carbonate/bicarbonate or sodium hydroxide), then crystallizing—often as the trihydrate—and drying as needed.
Is sodium acetate dangerous?
No—at permitted food-use levels it's considered safe (e.g., GRAS in the U.S.; ADI not specified by EFSA); concentrated material can irritate eyes/skin and large intakes add sodium to the diet.
What is sodium acetate used for?
In foods it acts as a preservative and acidity regulator, helping inhibit spoilage/pathogen growth (commonly in meats, snacks, and bakery) and also functions as a sequestrant; it can contribute a mild salt-and-vinegar flavor.
Is sodium acetate soluble in water?
Yes—sodium acetate (both anhydrous and trihydrate) is highly soluble in water and is deliquescent.
What is sodium acetate trihydrate?
It’s the hydrated form of sodium acetate (NaC2H3O2·3H2O), a stable crystalline grade that dissolves readily and is widely used in the same food applications as the anhydrous form to supply acetate.