According to the "National Food Safety Standard - Standard for the Use of Food Additives" (GB 2760—2024), there have been some changes in the use of the food preservative sodium dehydroacetate compared with the previous version.

First, the scope of use has been narrowed. GB 2760—2014 stipulated that dehydroacetic acid and its sodium salt could be used in 12 categories of foods while there are only 4 categories of foods in which dehydroacetic acid or its sodium salt is permitted to be sued after the implementation of the new national standard GB 2760-2024. Secondly, the maximum usage level has been reduced. In pickled vegetables, for example, GB 2760—2014 specified that the maximum usage level of dehydroacetic acid or its sodium salt was 1.0g/kg, while GB 2760—2024 adjusted it to 0.3g/kg.

What about the safety of sodium dehydroacetate?

The safety of sodium dehydroacetate is a matter of public concern. Generally speaking, its use within the specified range is safe, but excessive use or long - term high - volume intake may pose certain risks.

International organizations such as the Codex Alimentarius Commission (CAC) have, through evaluation, recognized the safety of sodium dehydroacetate within the scope of reasonable use. As long as it is used in accordance with the regulations, it will not cause harm to human health.

What is the principle of action of sodium dehydroacetate?

The principle of action of sodium dehydroacetate is mainly reflected in its effects on the cell structure, enzyme activity, and metabolism of microorganisms.

What are the usage restrictions on sodium dehydroacetate in foreign countries?

The usage restrictions on sodium dehydroacetate vary in different countries. The European Union re - evaluated the safety of sodium dehydroacetate in 2015 and gradually restricted its use. Currently, the Codex Alimentarius Commission (CAC) and the European Food Safety Authority (EFSA) have not approved sodium dehydroacetate as a food additive.

The U.S. Food and Drug Administration (FDA) once allowed sodium dehydroacetate to be used as a GRAS food additive, but currently, only dehydroacetic acid is allowed to be used in cut or peeled pumpkins, with a maximum usage level not exceeding 65mg/kg, and some previous approvals for the use of sodium dehydroacetate in foods have been revoked.

In Japan, sodium dehydroacetate is allowed to be used in foods such as butter, cheese, and margarine, with a maximum usage level not exceeding 0.5g/kg.

In South Korea, according to the relevant food management regulations, sodium dehydroacetate can be used in cheese, butter, and margarine, with a dosage not exceeding 0.5g/kg, but it is not allowed to be used in mooncakes.

Indonesian Food and Drug Supervisory Agency (BPOM) clearly included sodium dehydroacetate in the prohibited list in Regulation No. 22 issued on September 4, 2023.

When the use of dehydroacetic acid is restricted, there are several alternative products available:

Natural Extracts

Tea Polyphenols: These are natural antioxidants and preservatives extracted from tea leaves, with catechins as the main components. They have an inhibitory effect on various bacteria and molds. For example, they can significantly inhibit Escherichia coli, Staphylococcus aureus, and Aspergillus niger. Tea polyphenols can be used in food preservation to extend the shelf - life of food. They are widely applied in foods such as oils, beverages, and pastries, preventing food from oxidative deterioration and maintaining the flavor and quality of food.

Chitosan: It is a natural polysaccharide obtained by the deacetylation of chitin. Chitosan can inhibit common food - spoilage bacteria like Salmonella and yeast. It can form a semi - permeable film on the surface of food, preventing the contact of oxygen, microorganisms, etc., with the food, thus playing an important role in food preservation. It is often used for the preservation of fruits, vegetables, meat, and other foods.

Plant Essential Oils: Such as rosemary essential oil and clove essential oil. They contain a variety of active ingredients and possess antibacterial and antioxidant properties. Take rosemary essential oil as an example. It can inhibit Bacillus subtilis, Escherichia coli, etc. It can be used for the preservation of meat products, baked goods, etc. It not only extends the shelf - life of food but also imparts a unique flavor to the food.

Chemically Synthesized Products

Potassium Sorbate: It is an acidic preservative. It inhibits the growth and reproduction of microorganisms by suppressing the activities of respiratory enzyme systems and electron - transfer enzyme systems. It is widely used in foods such as beverages, jams, candied fruits, and pastries.

Sodium Benzoate: It can inhibit yeasts, molds, and some bacteria. It is commonly used in carbonated beverages, soy sauce, vinegar, and other foods. In carbonated beverages, the usage amount is generally 0.05% - 0.2%.

Parabens: This includes methyl paraben, ethyl paraben, etc. They have a strong inhibitory effect on molds and yeasts and are often used in fields such as fruit and vegetable preservation, sauces, and cosmetics.

Biological Agents

Nisin: It is a polypeptide antibiotic produced by Streptococcus lactis. It can inhibit the growth and reproduction of Gram - positive bacteria, such as Staphylococcus aureus and Clostridium botulinum. It is applied in dairy products, meat products, plant - protein foods, etc., effectively preventing the growth of spoilage bacteria in these foods and extending the product's shelf - life.

Natamycin: It is a polyene macrolide antifungal agent. It can bind to the cell membrane of fungi and inhibit their growth and reproduction. It is mainly used for the surface preservation of cheese, ham, pastries, etc., effectively preventing the growth of molds and yeasts on the food surface.