GB 2760-2024 National Food Safety Standard Standard for Uses of Food Additives, released in February 2024, deleted the use of dehydroacetic acid, sodium dehydroacetate in starch products, bread, pastries, baked food fillings, etc., and reduced its maximum usage in pickled vegetables from 1 g/kg to 0.3 g/kg, which will come into effect on February 8, 2025.

What is sodium dehydroacetate?

Specifically in terms of additive type, sodium dehydroacetate is a low-toxic, high-efficiency, broad-spectrum preservative that can effectively inhibit bacteria, molds and yeasts and prevent mildew. Although dehydroacetic acid is a relatively safe preservative, as more studies on its harmfulness are conducted, it has been found that long-term intake of dehydroacetic acid may cause damage to the liver, kidneys and central nervous system, manifested as weakened liver and kidney function, convulsions, tremors, etc., and may also cause weight loss and chronic pulmonary edema.

Why are the use standards for dehydroacetic acid, sodium dehydroacetate adjusted?

There are generally two reasons why the China National Center for Food Safety Risk Assessment re-evaluates a food additive: First, new evidence is found on safety, which requires re-evaluation; Secondly, the food consumption structure changed. When the consumption of a food changes from a small amount to a large amount, it is necessary to consider whether a certain food additive will exceed the safety limit after accumulation. Over the years, the consumption of baked goods in China has steadily increased. Industry data show that more than 90% of consumers currently purchase baked goods every week. Therefore, in order to avoid risks, it is reasonable for GB 2760-2024 to ban sodium dehydroacetate in baked goods.

Why is sodium dehydroacetate still allowed to be used in pickled vegetables? On theone hand, because they do not account for a large proportion of our daily diet, and it is definitely safe to use according to the provisions of the standard. On the other hand, the preservative effect of sodium dehydroacetate is indeed not to be underestimated, especially in meat products and soy products, where its antibacterial ability is much better than the commonly used potassium sorbate.

Source: SAMR

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