Sodium Acetate Anhydrous

The anhydrous sodium salt of acetic acid, used as a buffering agent, preservative, and flavor contributor in salt-and-vinegar snacks, processed meats, and pickled products. The anhydrous form is preferred for dry-blend seasoning applications where moisture sensitivity matters.

White, odorless, hygroscopic crystalline powder. Very soluble in water. Provides mild vinegar flavor and acetate-based microbial inhibition without the strong acid bite of free acetic acid.

We supply food-grade and pharmaceutical-grade Sodium Acetate Anhydrous from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard Food Grade (FCC compliant), Pharmaceutical Grade meeting USP/EP specifications, Reagent Grade for laboratory buffer use, and Industrial Grade for textile, leather, and chemical-synthesis applications.

Bulk and reduced-MOQ shipments. Batch-level COA covering assay, free acetic acid, heavy metals, chloride, sulphate, and microbiology.

Sodium Acetate Anhydrous is produced industrially by neutralizing acetic acid with sodium carbonate or sodium hydroxide, followed by crystallization and drying to remove all water of hydration. The trihydrate form crystallizes first at low temperatures and is dehydrated above 58 °C to yield the anhydrous form.

The compound is the conjugate base of acetic acid and forms a buffer system with free acetic acid in the pH range 3.7 to 5.6, the most useful buffer range for food preservation and fermentation control.

Regulated as E262(i) in the EU, classified as Generally Recognized as Safe by the U.S. FDA, listed in USP and EP pharmacopoeias, and approved by JECFA without a numerical Acceptable Daily Intake limit.

In salt-and-vinegar snack seasoning the compound is the primary vinegar flavor delivery system: free acetic acid cannot be incorporated into dry seasoning blends practically, but sodium acetate provides the same flavor character in a powder format. Typical dosing in snack seasonings is 1 to 3 percent of the seasoning blend.

The anhydrous form is preferred for dry-blend applications because the trihydrate releases its water of hydration above 58 °C, causing seasoning agglomeration during storage or processing. The anhydrous form is dimensionally stable and free-flowing under normal handling conditions.

• Salt-and-vinegar potato chips and snack seasonings; provides vinegar flavor in a dry format
• Cured meats and processed sausages as a flavor contributor and preservative synergist
• Pickled vegetables and condiments for pH buffering
• Bread and bakery products as a mold inhibitor
• Cheese manufacturing for direct-acidification process cheese
• Pharmaceutical buffer in oral and parenteral formulations
• Dialysis solutions and hemofiltration concentrates
• Textile dyeing as a mordant and dye-bath buffer
• Leather tanning and rubber industry applications
• Laboratory pH buffer in the 3.7 to 5.6 range