Something funny happened on the way to neutrality

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SUMMARY

The discussion centers on sodium diacetate, a compound formed from sodium acetate and acetic acid, which has a specific molecular formula and is listed in the Merck Index (8555 in the 11th Edition). Participants express surprise at its existence and explore its chemical properties, including its formation through titration. Additionally, calcium diacetate and potassium diacetate are mentioned as related compounds, highlighting their applications in food products like dry salad dressing mixes.

PREREQUISITES
  • Basic understanding of organic chemistry concepts, particularly acid-base reactions.
  • Familiarity with chemical compounds and their molecular structures.
  • Knowledge of the Merck Index and its significance in chemical identification.
  • Understanding of crystallization processes and stoichiometric ratios in mixed salts.
NEXT STEPS
  • Research the properties and applications of sodium diacetate in food science.
  • Explore the synthesis and uses of calcium diacetate in culinary applications.
  • Investigate the chemical structure and uses of potassium diacetate.
  • Learn about the titration process and its role in forming new compounds in organic chemistry.
USEFUL FOR

Chemists, food scientists, and anyone interested in the chemical composition of food additives and their applications in culinary practices.

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TL;DR
A thought experiment goes wrong!
I watched a “What Are We Eating?” video by Wolfe Pit about a cheap steak being real meat or just glued trimmings. My interest was in the glue itself since I have a professional interest in crosslinking proteins. Anyway, the narrator goes through the ingredient list and comes to sodium diacetate. I think, “Hoo boy! Some genius thinks that either sodium is divalent or that acetate has a formal charge of 1/2! That’s rich, isn’t it? People who manufacture our “food” don’t know simple chemistry! A bit scary.

But then I check just to make sure... I was wrong ONCE. OMG! Wrong again! It’s a real thing! There really is such a thing as sodium diacetate. It forms a solid with a reproducible molecular formula. Has its very own entry in the Merck Index (8555 in the 11thEd). So if I take acetic acid and titrate it to half way to the endpoint, I make a new compound?

Yeah, at least once its dried to a powder.
 
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CAS[126-96-5]

What’s next? If that’s true, then shouldn’t calcium diacetate be able to precipitate as the triacetate?

World. Rocked.

Calcium triacetate, CAS[66905-25-7]
 
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Yep, it is used in dry salad dressing mixes.

Haven't seen triacetate though.
 
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Yes, I too have heard of sodium diacetate, but forgot exactly what it is. It is also found in some seasonings. I believe some mixture or combination of sodium acetate and acetic acid. I don't remember. Try look it up.

See if this helps: https://en.wikipedia.org/wiki/Sodium_diacetate
 
I assume its a compound like a hydrate. Start with sodium acetate and add a molecule of acetic acid.
 
My approach was that it is just an interesting crystalline form of the mixture, where each sodium acetate is accompanied by an acetic acid molecule.

In a way similar to basic or mixed salts (alum type), where things that are otherwise independent (and can be separated) crystallize together in a stoichiometric ratio.
 
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And potassium diacetate CAS [4251-29-0]