Jarchem Introduces New Application for Sodium Diacetate

"Flavor Enhancer Also Effective for Controlling Bacteria in Processed Meat and Eliminating Rope in Bakery Dough"

Newark, NJ, February 26, 2003 - Jarchem Industries, Inc., manufacturer and supplier of specialty ingredients for the food, nutrition and personal care industry, has developed a new application for sodium diacetate (SDA.) Used for many years as a flavor enhancer, sodium diacetate has been found to have anti-bacterial, anti-microbial properties and has received government approval for increased allowable usage levels for controlling bacteria in processed meat products and eliminating rope, caused by bacteria, in bakery dough. Jarchem has re-engineered its facility to meet the increased consumer demand.

Sodium diacetate is the sodium salt of acetic acid, a white crystalline powder with a characteristic vinegar taste and odor. These characteristics have made SDA popular as a flavoring aid in the food industry for "Salt & Vinegar" potato chips and other products requiring a savory, vinegary taste. More recently, SDA has been found to be effective in combating bacteria found in processed meat products.

Michael Judge, Sales Manager of Jarchem's Acetate Chemical Division, says, "Outbreaks of listeria bacteria, e-coli, salmonella and other food-borne illnesses, have raised public awareness of the devastating impact of meat spoilage and bacteria. To prevent future outbreaks, the food industry has increased its demand for anti-bacterial, anti-microbial sodium diacetate, due to its
ability to control bacteria in processed meat. Sodium diacetate is also widely used for the
elimination of rope, a bacteria-based condition that causes dough to form in sticky, web-like
strands that clog and contaminate baking machinery. Although strict baking hygiene can reduce the incidence of rope, only sodium diacetate eliminates it completely. By eliminating rope, sodium diacetate can greatly contribute to the bottom line by reducing bakery production delays and expensive clean-up procedures."

By preventing atmospherically borne mold spores from growing on finished bakery products, sodium diacetate also increases product shelf life and enhances pastry flavors and aroma. Sodium diacetate is also used in animal feed as a flavor enhancer and preservative.