Something funny happened on the way to neutrality

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The discussion centers on the chemical composition of sodium diacetate, sparked by a video on the authenticity of cheap steak. Initially, there was skepticism about the validity of sodium diacetate as a compound, but further investigation confirmed its existence and relevance in food products. Sodium diacetate is a real substance that forms a solid with a specific molecular formula and is documented in the Merck Index. The conversation also touches on the chemistry behind its formation, suggesting that it results from the combination of acetic acid and sodium acetate. Additionally, the discussion explores related compounds like calcium diacetate and potassium diacetate, noting their applications in food items such as dry salad dressing mixes. The dialogue highlights a blend of curiosity about food chemistry and the importance of understanding the ingredients in processed foods.
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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]
 

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