By hannover-web.com Food safety is an ongoing pursuit of minimizing risks, not simply a matter of being “harmful” or “safe.” One of the reasons for the ban on sodium dehydroacetate in some food products is that there are safer preservatives available.
The removal of sodium dehydroacetate from food items doesn’t signal a food safety crisis; rather, it is another example of the food industry’s commitment to enhancing quality, safety, and health standards. Recently, news circulated that the commonly used food additive sodium dehydroacetate in breads and pastries will soon be widely prohibited in China, prompting consumer concern and curiosity.
According to the revised “National Food Safety Standard for the Use of Food Additives” (GB 2760—2024) released in March of this year, the use of sodium dehydroacetate and its salts in seven categories of foods, including butter, concentrated butter, and baked goods, has been eliminated. The new standard is set to take effect on February 8, 2025. Does this mean that foods containing sodium dehydroacetate are unsafe? Can consumers continue to enjoy these products with peace of mind? We sought answers.
Zhong Kai, director of the Center for Food and Health Information at the Chinese Academy of Sciences, explained that sodium dehydroacetate is a common food additive effective against spoilage-causing yeasts, molds, and bacteria. It is often used as a preservative to prolong shelf life. During the transition period before the new regulations take effect and shortly thereafter, products containing sodium dehydroacetate will still be available, and as long as they come from reputable manufacturers, they can be consumed safely. However, consumers who prefer to avoid sodium dehydroacetate can certainly choose alternatives.
Professor Fan Zhihong from China Agricultural University added that sodium dehydroacetate can be metabolized by the human body. “Animal studies conducted by Chinese researchers have shown that long-term, excessive consumption of sodium dehydroacetate may lead to reduced food intake, weight loss, decreased coagulation ability, and changes in liver and kidney tissues. In high concentrations, it could also disrupt thyroid hormone levels. But these are results observed after ‘long-term,’ ‘repetitive,’ and ‘excessive’ consumption. The amounts typically ingested by people are much less than even one-tenth of the harmful levels found in experiments, so there’s no need for concern. If consumers are still worried, they can always check the ingredient list for sodium dehydroacetate,” noted Professor Fan.
Given that foods containing sodium dehydroacetate can still be consumed without concern, why have standards changed? Industry insiders indicate that as food consumption patterns evolve, when certain foods see increased demand, the National Center for Food Safety Risk Assessment reassesses the additives used, particularly regarding whether their accumulation might exceed safety limits. In light of the significant increase in the consumption of baked goods like breads and pastries, adjustments regarding the use of sodium dehydroacetate were deemed necessary.
Additionally, experts stress that food safety involves minimizing risks, with more than just “harmful” and “safe” classifications. One reason for banning sodium dehydroacetate is that there are safer alternatives available. Professor Fan mentioned that there are many preservatives that can replace sodium dehydroacetate, with calcium propionate being a commonly used option that has toxicity levels comparable to table salt, with a maximum allowable concentration of 2.5 g/kg in breads and pastries. Potassium sorbate, another widely used preservative, is even less toxic than table salt and is considered a standard for preservative safety, with a maximum allowable concentration of 1.0 g/kg in similar products.
As the standards regarding sodium dehydroacetate evolve, food companies need to adjust their formulations, revalidate shelf lives, modify production processes, update ingredient labels, and reprint packaging. As a consumer, I reached out to two bakeries for insight, and both confirmed that the use of sodium dehydroacetate in their products is minimal and, if present, below the former national standards. They are already transitioning to comply with the new regulations.
Every adjustment to national food safety standards can leave consumers feeling confused and concerned. However, by approaching these matters rationally and making informed choices, we can better safeguard our health. The phase-out of sodium dehydroacetate is not a sign of a food safety crisis but rather a testament to the food industry’s ongoing pursuit of higher quality, safety, and health standards.
