Dehydroacetic acid (DHA) is a food preservative mainly to inhibit bacteria in food and skin care cosmetics. It has wide uses due to its wide range of action.
In 1940, Dehydroacetic acid was first discovered that dehydroacetic acid had strong antibacterial properties. Afterwards, various evaluations and studies were conducted and finally dehydroacetic acid becomes a material in food for preservation. Currently, as a food additive, dehydroacetic acid is generally as its sodium salt form on market, which is more stable and efficient. The main applications are some dairy products, soy products, butter and certain beverages.
Dehydroacetic acid is a common material in industries such as food, beverages, pharmaceutical preparations, and cosmetics. It plays a preservative role by inhibiting the proliferation of harmful microorganisms in products, and has the most significant inhibitory effect on yeast, mold, and bacteria.
Dehydroacetic acid is very stable, resistant to acid, alkali, and heat. It has less effects by food pH and damages by high temperature heating. According to research, even if heated at 120℃ for 15 minutes, sodium dehydroacetic acid still has a stable antibacterial and antiseptic effect, so it is high safety in foods that need heating.
Sodium dehydroacetic acid is a new generation of food preservative after Sodium benzoate, paraben and Potassium sorbate. It has a good inhibitory effect on mold, yeast, and bacteria. The main applications are beverages, food, and feed ,which can extend the storage period to avoid mold damage.
Its action mechanism is to effectively penetrate into the cell body and inhibit the cellular respiration of microorganisms. Then it achieves the functions of anti-corrosion, mildew prevention, fresh-keeping and moisture preservation.
