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Benario
Sodium Acetate Anhydrous FCC VIII — E262 Food Buffer & Preservative
Sodium Acetate Anhydrous FCC VIII — E262 Food Buffer & Preservative
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$19.00 AUD
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$19.00 AUD
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🥣FCC VIII GradeFood additive quality
⚖️E262 / INS 262Acidity regulator
📦Packed in Australia500g to 5kg packs
💧AnhydrousKeep sealed & dry
FCC VIII Anhydrous E262 / INS 262 pH Buffer COA Available
💧 Anhydrous handling note: Sodium Acetate Anhydrous absorbs moisture from air. Keep the pack tightly sealed, use clean dry utensils, and close immediately after weighing to protect flow, assay and shelf life.
Benario Sodium Acetate Anhydrous FCC VIII is a food-grade sodium acetate powder used as an acidity regulator, pH buffer, preservative-support ingredient and seasoning-system component. It is commonly used in sauces, dressings, pickles, savoury snacks, vinegar-style seasonings, processed foods, beverage systems, R&D formulations and food manufacturing where controlled acetate buffering and sodium acetate functionality are required.
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Benario by AuSaMicS Pty Ltd — Australian food ingredient range backed by AuSaMicS sourcing, quality documentation and local packing. Available in 500g, 1kg, 2.5kg and 5kg packs for R&D through to production use.
Popular uses
🥫SaucespH control in sauces and condiments
🥒PicklesAcetate buffering in acidic foods
🍟Snack SeasoningSalt-vinegar style flavour systems
🧂Food BlendsAcidity regulator and sodium acetate source
🧪R&DBuffer trials and pilot formulations
🏭ManufacturingShelf-life and pH-control systems
Why Benario Sodium Acetate Anhydrous FCC VIII
- FCC VIII food-grade sodium acetate — suitable for food additive formulation use
- E262 / INS 262(i) — recognised sodium acetate food additive number
- Anhydrous form — higher active sodium acetate content than trihydrate form
- Useful as acidity regulator, pH buffer and preservative-support ingredient
- Pairs with acetic acid/vinegar systems to help maintain target pH
- White crystalline powder or granules — easy to weigh and blend
- Four practical pack sizes: 500g, 1kg, 2.5kg and 5kg
Quick reference
| Property | Detail |
|---|---|
| Also known as | Sodium acetate, sodium ethanoate, sodium acetate anhydrous, NaOAc |
| CAS number | 127-09-3 |
| Food additive number | E262 / INS 262(i) |
| Grade | FCC VIII |
| Formula | C₂H₃NaO₂ / CH₃COONa |
| Form | White crystalline powder or granules |
| Function | Acidity regulator, pH buffer, preservative support, seasoning ingredient |
| Solubility | Highly soluble in water |
| Moisture behaviour | Hygroscopic / moisture-sensitive — keep sealed |
| Sodium contribution | Contains sodium — account for nutrition panel and sodium claims |
| Pack sizes | 500g · 1kg · 2.5kg · 5kg |
| Storage | Cool, dry, sealed; protect from moisture |
Benario is a trading name/food ingredient brand backed by AuSaMicS Pty Ltd (ABN 56 676 640 467). This product is supplied as a food ingredient/additive for formulation use. Final usage level, food additive permission, pH target, preservative validation, nutrition panel, sodium declaration and label compliance are the buyer’s responsibility.
Sodium Acetate Anhydrous is used where acetate buffering, pH control, savoury acidity balance or preservative-support functionality is required. It is usually formulated with acids such as acetic acid/vinegar systems, and performance depends on pH, water activity, salt level, processing method, packaging and the full preservation system.
🧪 Preservation validation: Sodium acetate can support pH and shelf-life systems, but it should not be treated as a stand-alone preservative guarantee. Commercial products should validate pH, water activity, microbial limits and shelf life in the finished formula.
Typical application guide
| Application | Typical use approach | Notes |
|---|---|---|
| Sauces / condiments | Formula-specific pH adjustment | Use with acid system and verify finished pH |
| Pickles / acidic foods | Buffering and acidity control | Check taste, sodium level and preservation targets |
| Snack seasonings | Dry blend ingredient | Supports vinegar/savoury profile in seasoning blends |
| Meat / prepared foods | As permitted by formula and regulations | Validate shelf-life and label declaration |
| Beverage / liquid systems | Dissolve before final blending | Check flavour, sodium contribution and pH |
| Food R&D | Small pilot trials | Useful for acetate buffer and pH-control testing |
Sodium acetate vs related acetate ingredients
| Ingredient | Main role | Key difference |
|---|---|---|
| Sodium Acetate Anhydrous | pH buffer / acidity regulator | Anhydrous sodium acetate; high active content; moisture-sensitive |
| Sodium Acetate Trihydrate | pH buffer / acetate source | Contains water of crystallisation; lower active content per gram |
| Sodium Diacetate | Acidic acetate / seasoning / preservative | More vinegar-like acidity and flavour impact |
| Acetic Acid / Vinegar | Acidulant | Provides acidity; often paired with acetate salts for buffering |
| Potassium Acetate | Acetate salt / pH control | Potassium salt option where sodium reduction is needed |
Tips for use
- Dissolve in water before adding to liquid products where uniform distribution is required
- For dry seasonings, pre-blend thoroughly with carriers, salt, acids and flavours
- Measure pH after full hydration and mixing, not immediately after dry addition
- Account for sodium contribution in nutrition information and front-of-pack claims
- Use clean, dry utensils — moisture can cause clumping and reduced flow
- For preservation use, validate with finished-product shelf-life and microbial testing
🧂 Sodium-label caution: Sodium acetate contributes sodium. Avoid “low sodium” or “reduced sodium” positioning unless the finished product has been calculated and verified against applicable labelling rules.
Storage
- Store tightly sealed in a cool, dry place
- Protect from humidity and moisture to prevent clumping
- Use clean, dry utensils only
- Close container immediately after weighing
- Keep away from strong acids, strong oxidising agents and incompatible materials
Usage levels are formula-specific and depend on product type, pH target, sodium limit, food additive permissions and preservation system. Always run pilot trials and confirm finished-product compliance before commercial sale.
💧 Anhydrous vs trihydrate: This product is the anhydrous form, CAS 127-09-3. Sodium acetate trihydrate is a different hydrate form with different active content and CAS 6131-90-4. Do not substitute by weight without recalculating.
Technical specifications
| Parameter | Specification / typical detail |
|---|---|
| Product name | Sodium Acetate Anhydrous FCC VIII |
| Chemical name | Sodium ethanoate |
| CAS number | 127-09-3 |
| Food additive number | E262 / INS 262(i) |
| Grade | FCC VIII |
| Molecular formula | C₂H₃NaO₂ / CH₃COONa |
| Molecular weight | 82.03 g/mol |
| Appearance | White crystalline powder or granules |
| Odour | Odourless to slight acetic/vinegar note |
| Solubility | Highly soluble in water |
| Moisture behaviour | Hygroscopic / deliquescent — protect from air and moisture |
| Assay | Batch-specific — see COA |
| pH | Batch-specific — see COA |
| Loss on drying | Batch-specific — see COA |
| Heavy metals | Batch-specific — see COA |
| Microbiology | Batch-specific — see COA if applicable |
Pack sizes
| Size | Best for |
|---|---|
| 500g | R&D, small-batch trials, seasoning tests and pilot formulations |
| 1kg | Regular food formulation, sauce trials and small production |
| 2.5kg | Small food businesses, repeated batching and commercial testing |
| 5kg | Food manufacturers, seasoning producers and frequent users |
Label and declaration reference
| Use case | Possible declaration style | Note |
|---|---|---|
| As acidity regulator | Acidity regulator (262) or Acidity regulator (Sodium acetate) | Check local ingredient-labelling rules |
| As preservative function | Preservative (262) or Preservative (Sodium acetate) | Use only where permitted and technically justified |
| As ingredient name | Sodium acetate | May suit food manufacturing ingredient lists |
| Sodium declaration | Include in nutrition calculation | Required for accurate sodium panel values |
COA available on request — info@benario.com.au
Specifications represent typical information for Sodium Acetate Anhydrous FCC VIII. Batch-specific values, assay, purity, pH, heavy metals and compliance documents must be confirmed by Certificate of Analysis and supplier documentation.
Sodium Acetate Anhydrous FCC VIII is a food-grade powder with low hazard under normal ingredient handling. The main safety considerations are dust control, eye irritation, moisture protection, sodium contribution and correct use within validated food formulations.
⚠️ Moisture and dust control: Sodium acetate anhydrous can absorb water from air and may clump if exposed. Handle in a dry area, avoid breathing dust, and reseal immediately after use.
Key safety points
- Food-grade FCC VIII ingredient for formulation and manufacturing use
- Not supplied as a finished food, supplement or therapeutic product
- Avoid inhaling dust during weighing, blending or filling
- May cause mild eye, skin or respiratory irritation as a dry powder
- Contains sodium — account for nutrition panels and sodium-sensitive applications
- Keep sealed and dry to maintain powder flow and reduce clumping
- Request batch SDS and COA for commercial use
First aid
| Route | Action |
|---|---|
| Skin contact | Wash with soap and water. Seek medical advice if irritation persists. |
| Eye contact | Rinse carefully with clean water for at least 15 minutes. Seek medical advice if irritation persists. |
| Inhalation | Move to fresh air. Avoid further dust exposure. Seek medical advice if coughing or irritation persists. |
| Ingestion | Food ingredient when used appropriately. If large quantities are consumed or symptoms occur, seek medical advice. |
GHS classification
| Hazard category | Classification / note |
|---|---|
| Physical hazards | Not classified under normal dry-powder handling conditions |
| Health hazards | Dust may cause mechanical irritation; refer to SDS |
| Environmental hazards | Not expected to be classified at typical ingredient quantities |
| Signal word | Refer to batch SDS |
Handling
- Use in a clean, dry, well-ventilated area
- Avoid creating airborne dust
- Wear gloves and eye protection for commercial handling
- Keep container tightly closed when not in use
- Clean spills using dry methods where possible; avoid raising dust
- Keep away from strong acids and strong oxidising agents
Full SDS available on request — info@benario.com.au
This is a general safety summary only. For commercial use, request the full SDS. AuSaMicS Pty Ltd accepts no liability for misuse, unsuitable formulation, unsupported preservative claims, inaccurate sodium calculations or non-compliant labelling by the buyer.
Frequently asked questions
Sodium Acetate Anhydrous is used as an acidity regulator, pH buffer, preservative-support ingredient and seasoning-system component. It is commonly used in sauces, condiments, pickles, snack seasonings, vinegar-style flavour systems and food R&D formulations.
Yes. Sodium acetate is listed under E262 / INS 262, specifically sodium acetate as INS 262(i). Sodium diacetate is also grouped under sodium acetates but has different acidity and flavour behaviour, so do not substitute without checking the formulation.
Anhydrous sodium acetate contains no water of crystallisation and has CAS 127-09-3. Sodium acetate trihydrate contains water of crystallisation and has CAS 6131-90-4. Because their active sodium acetate content is different, they should not be substituted gram-for-gram without recalculation.
Sodium acetate may support preservation and pH-control systems in suitable food formulations. It should not be treated as a stand-alone preservative guarantee. Finished products should be validated for pH, water activity, microbial limits, shelf life and label compliance.
Yes. Sodium acetate contributes sodium and must be included in nutrition-panel calculations where required. Do not make low-sodium or reduced-sodium claims unless the finished product has been calculated and verified against applicable rules.
Sodium Acetate Anhydrous is moisture-sensitive and can absorb humidity from air. Clumping usually means the product has been exposed to moisture. Store tightly sealed, use dry utensils and close immediately after weighing.
The 500g pack is best for R&D and small trials. The 1kg pack suits regular formulation work. The 2.5kg and 5kg packs are better for food manufacturers, sauce makers, snack seasoning producers and frequent users.
Have a question not answered here? Contact us at info@benario.com.au — we typically respond within 1 business day.
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