A brief discussion on the current application of sodium acetate in daily life

Sodium acetate can be used as a buffer of condiment, which can reduce bad smell, prevent discoloration, and has certain mildew-proof effect. Sodium acetate can also be used as a sauce in pickles, salad dressings, fish cakes, sausages, bread, sticky cakes, etc. Sodium acetate, methylcellulose and phosphoric acid are used to improve the preservation of sausages, breads and sticky cakes.

At present, the use of sodium acetate is very extensive, whether in life or industrial production are involved, and then a detailed description of the use of sodium acetate. Sodium acetate can be used as a number of organic synthesis of esterifying agents and photographic drugs, medicine, printing and dyeing mordant, buffer, chemical reagents, meat preservatives, pigments, tanning and so on. Sodium acetate can also be used to produce various chemical products, such as acetic acid, chloroacetic acid, etc.

The complex decomposition reaction of calcium acetate and sodium carbonate is concentrated to 26 degrees, decolorizing with activated carbon, then cooling and crystallizing and centrifugation. When the sodium acetate is needed, the crystallized sodium acetate will be remelted, vacuum filtration, and crystallized mother liquid is cooled in stainless steel tanks, then centrifuged, pumped, dry, and electrically heated to dehydrate, dry, and get anhydrous goods. Acetic acid and sodium hydroxide can also be used for direct reaction of sodium acetate.

It is used as an organic synthetic esterifying agent, as well as photographic medicine, medicine, printing and dyeing mordant, buffer, chemical reagents, meat anticorrosion, pigment, tanning and so on. It can be used to produce various chemical products, such as furan acrylic acid, acetate and chloroacetic acid. As a buffer of condiment, it can relieve bad smell and prevent discoloration, and has certain mildew-proof effect. It can also be used as a sour agent in sauces, pickles, mayonnaise, fish cakes, sausages, bread, sticky cakes, etc. It is mixed with methyl cellulose and phosphate to improve the preservation of sausage, bread and cakes.

It is used as buffer, flavoring agent, aroma enhancer and pH regulator. As a buffer of flavoring agent, it can alleviate bad smell and prevent discoloration and improve flavor by 0.1%-0.3%. It has a certain mildew-proof effect, such as using 0.1%-0.3% in surimi products and bread.