Sodium Nitrite (E250)

Sodium Nitrite 

Sodium nitrite is an inorganic salt produced by absorbing nitrogen oxides in sodium carbonate solution or through catalytic oxidation of ammonia, used as a curing agent, color fixative, and antimicrobial preservative (E250) that forms nitric oxide for pink color development, inhibits Clostridium botulinum, and prevents rancidity. In the food industry, it provides characteristic cured meat color, flavor enhancement, and botulism protection ideal for processed meats and sausages.

Food Industry Applications

• Processed meats: Develops stable pink-red color and cured flavor in ham, bacon, sausages, hot dogs, corned beef, and salami through nitrosoheme formation preventing greying.

• Cured and smoked meats: Inhibits Clostridium botulinum spore germination in vacuum-packed luncheon meats, pâtés, and fermented sausages ensuring safety during refrigerated storage.

• Ready-to-eat meats: Prevents lipid oxidation and warmed-over flavor in deli meats, roast beef, and poultry products maintaining freshness and sensory quality.

• Fermented meat products: Controls competing bacteria during sausage fermentation while stabilizing color and extending shelf life in summer sausages and pepperoni.

• Canned meat products: Enhances safety and appearance in canned hams, luncheon meat, and meat spreads preventing spoilage during heat processing and storage.

Other Industry Applications

In the cosmetics industry, preserves water-based products; in the personal care industry, stabilizes formulations; in the metal industry, acts as a corrosion inhibitor; in rubber manufacturing, accelerates vulcanization; in textiles, serves as diazo dye intermediate; in photography, acts as developer; in water treatment, controls corrosion; in metal finishing, provides corrosion inhibition.