Anhydrous sodium acetate E262 – a preservative used as a food additive. Is a preservative that occurs naturally in food products. It has a buffering effect in the production of food products, eliminating undesirable organoleptic changes of the product. Sodium acetate is one of the few preservatives found naturally in food. The stabilization of food products consists in eliminating undesirable changes in the color, texture and taste of food products. It works by maintaining a constant pH level. Sodium acetate is also used in physiotherapy as a thermal heater, a component of compresses. It is also used in cosmetics, photography and in fabric dyeing processes as a color fixer. On an industrial scale, sodium acetate anhydrous is often obtained by microbial fermentation where the nutrient medium is e.g. sugar. The physico-chemical properties of sodium acetate are also used in chemical experiments. In school experiments, when creating aqueous solutions, spectacular crystallization occurs that resembles the so-called “Hot ice”. Crystallization of sodium acetate occurs as a result of mechanical initiation with the release of heat. This process is used in thermal heaters, compresses, hand warmers. Anhydrous sodium acetate is also used as an ingredient in the pharmaceutical industry.
Features:
- Content: ≥ 98.5%
- CAS 127-09-3
- Chemical formula: CH3COONa
- Molar mass: 136.08 g / mol
- Appearance: White powder
- pH: 8.0-9.5 (1% aqueous solution)
- Solubility: very good, highly hygroscopic
- It creates hot ice
Description automatically translated, binding is the Polish language version.