Dehydroacetic acid
CAS No.:520-45-6
Physical and chemical properties
Colorless to white acicular or tabular crystal or white crystalline powder. Slightly sour and odorless. Melting point 108 ~ 111 ℃ (sublimation), boiling point 269.9 ℃. It is easy to dissolve in the aqueous solution of fixed alkali, but difficult to dissolve in water. Soluble in acetone and ethanol (2.9g/100ml ethanol). The pH value of the saturated aqueous solution of dehydroacetic acid is equal to 4.
Toxicological basis
① LD50: rat acute oral 1000mg / kg (BW).
②GRAS：FDA-21CFR 172.130.
Application
As a food preservative, dehydroacetic acid can be used in butter and concentrated butter, pickled edible fungi and algae, fermented bean products, and fruit and vegetable juice (pulp), with a maximum dosage of 0.3g/kg; In bread, pastry, baked food fillings and surface hanging slurry, prefabricated meat products, cooked meat products, and composite seasonings, the maximum dosage is 0.5g/kg; The maximum dosage of pickled vegetables and starch products is 1.0g/kg.
Dehydroacetic acid mainly has a prominent inhibitory effect on yeast and mold, and also has a certain auxiliary effect on the inhibition of other bacteria. The antibacterial activity of dehydroacetic acid is not greatly affected by pH value. As long as pH > 9, its antibacterial activity is obvious. When dehydroacetic acid or its sodium salt is mixed with hydrogen peroxide aqueous solution, the antimicrobial activity is significantly enhanced, so it can be used as a special disinfectant. Taiwan Province of China and Japan stipulate that less than 0.5g/kg is allowed to be added to margarine, cream, and cheese. U.S. regulations: it is allowed to be used in the treatment of cut or peeled pumpkin, and the maximum residue limit is 65 mg/kg. The former Soviet Union stipulates that it can be used as a bactericide to treat fresh vegetables and fruits, soak packaging materials and make wine.
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