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Sodium diacetate

Sodium diacetate suppliers and sourcing guide

Sodium diacetate is a molecular compound of acetic acid and sodium acetate that holds roughly 40 percent free acetic acid by weight. It is made by reacting sodium carbonate or anhydrous sodium acetate with acetic acid and drying the product to a white crystalline powder that smells of vinegar. It is used in baked goods, meat and poultry, snacks and seasonings, and as a dry source of vinegar flavor.

See suppliersWhat to ask for on the COA
Also known as
sodium hydrogen diacetate · E262 · sodium acid acetate
Facts checked
November 2026

Forms and grades of sodium diacetate

Suppliers sell different products under the same name. Specify the one you need.

  • Standard powder

    Crystalline powder for meat, baked goods and dry mixes.

  • Fine powder

    Milled grades for salt-and-vinegar seasonings and topical snack coatings.

  • Encapsulated

    Coated grades that delay release of acid in dough or meat.

  • Blends

    Sodium diacetate combined with sodium acetate or sodium lactate for meat and poultry processors.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Free acetic acid
Free acetic acid by titration, the main measure of strength.
Sodium acetate
Sodium acetate content, reported with free acetic acid against the FCC ranges.
Water
Karl Fischer water content.
pH
pH of a 10 percent solution.
Oxidizable impurities
Formic acid, formates and other oxidizable substances per FCC.
Lead and heavy metals
Lead and other metals by ICP-MS.

Storage, lots and expiry

Storage and shelf life

Sodium diacetate is hygroscopic and slowly loses acetic acid when exposed to air, so keep it in tightly sealed, lined packaging in a cool, dry place. Opened bags should be resealed at once. Shelf life is set by the supplier's specification, and older stock should be retested for free acetic acid.

Lots and expiry dates

Record free acetic acid for each lot, since it sets the acid dose and drops as product ages. Rotate FEFO and avoid storing partly used bags for long periods.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 184.1754 affirms sodium diacetate as GRAS for use as an antimicrobial agent, flavoring agent and adjuvant, and pH control agent, with maximum levels by food category such as 0.4 percent for baked goods.

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's List of Permitted Preservatives includes sodium diacetate for prepared meat products.

    Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Sodium diacetate suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking sodium diacetate suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of sodium diacetate can brands buy?

Common forms include standard powder, fine powder, encapsulated and blends. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for sodium diacetate include?

Expect free acetic acid, sodium acetate, water, pH, oxidizable impurities and lead and heavy metals, each with its method, specification and result for that lot.

How should sodium diacetate be stored?

Sodium diacetate is hygroscopic and slowly loses acetic acid when exposed to air, so keep it in tightly sealed, lined packaging in a cool, dry place. Opened bags should be resealed at once. Shelf life is set by the supplier's specification, and older stock should be retested for free acetic acid.

What is the regulatory status of sodium diacetate?

21 CFR 184.1754 affirms sodium diacetate as GRAS for use as an antimicrobial agent, flavoring agent and adjuvant, and pH control agent, with maximum levels by food category such as 0.4 percent for baked goods. Health Canada's List of Permitted Preservatives includes sodium diacetate for prepared meat products.

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