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Food grade
YDAWAY
Sodium nitrite is a chemical compound with the formula NaNO₂. It is commonly used as a food additive and preservative, especially in processed meat products such as bacon, ham, sausages, and hot dogs. Sodium nitrite is well-known for its ability to inhibit the growth of harmful bacteria, particularly *Clostridium botulinum*, which is responsible for botulism, a potentially fatal illness.
In addition to its antimicrobial properties, sodium nitrite also imparts a characteristic pink or red color to cured meats, enhancing their visual appeal. This color is a result of its reaction with myoglobin, a protein in muscle tissue, forming stable nitrosylmyoglobin.
Applications of Sodium Nitrite
1. Preservative: Sodium nitrite is effective in preventing spoilage and extending the shelf life of cured meats. It helps maintain the quality of meat products by inhibiting the growth of spoilage-causing bacteria and pathogens.
2. Color Fixative: It enhances the appearance of meat products by preserving their bright color, which is important for consumer appeal. The reddish hue it imparts is associated with freshness and quality in cured meats.
3. Flavor Enhancement: Sodium nitrite can contribute to the flavor profile of certain meats, giving them a distinctive taste that is associated with cured products.
4. Food Safety: By preventing the growth of harmful bacteria, sodium nitrite plays a crucial role in ensuring food safety, particularly in ready-to-eat meat products.
| Purity | 98.5 |
| Shapes | White to yellowish crystalline powder or particles |
| CAS | 7632-00-0 |
| Packing | 25kg/bag |
| 20GP | 25MT |
| Application field | Processed meat products, cured and smoked fish products, cured foods, canned foods |
Sodium nitrite is a chemical compound with the formula NaNO₂. It is commonly used as a food additive and preservative, especially in processed meat products such as bacon, ham, sausages, and hot dogs. Sodium nitrite is well-known for its ability to inhibit the growth of harmful bacteria, particularly *Clostridium botulinum*, which is responsible for botulism, a potentially fatal illness.
In addition to its antimicrobial properties, sodium nitrite also imparts a characteristic pink or red color to cured meats, enhancing their visual appeal. This color is a result of its reaction with myoglobin, a protein in muscle tissue, forming stable nitrosylmyoglobin.
Applications of Sodium Nitrite
1. Preservative: Sodium nitrite is effective in preventing spoilage and extending the shelf life of cured meats. It helps maintain the quality of meat products by inhibiting the growth of spoilage-causing bacteria and pathogens.
2. Color Fixative: It enhances the appearance of meat products by preserving their bright color, which is important for consumer appeal. The reddish hue it imparts is associated with freshness and quality in cured meats.
3. Flavor Enhancement: Sodium nitrite can contribute to the flavor profile of certain meats, giving them a distinctive taste that is associated with cured products.
4. Food Safety: By preventing the growth of harmful bacteria, sodium nitrite plays a crucial role in ensuring food safety, particularly in ready-to-eat meat products.
| Purity | 98.5 |
| Shapes | White to yellowish crystalline powder or particles |
| CAS | 7632-00-0 |
| Packing | 25kg/bag |
| 20GP | 25MT |
| Application field | Processed meat products, cured and smoked fish products, cured foods, canned foods |
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