Sodium Nitrite with 99.0 % min
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Sodium Nitrite Features:
When pure, it is a white to slight yellowish crystalline powder. It is very soluble in water and is hygroscopic. It is also slowly oxidized by oxygen in the air to sodium nitrate, NaNO3. The compound is a strong oxidizing agent.
Sodium nitrite is used to fix the colors in preserved fish and meats. It is also important (along with sodium chloride) in controlling the bacterium Clostridium botulinum, which causes botulism. Lunch meats, hams, sausages, hot dogs and bacon are usually preserved this way.
In medicines, it is a vasodilator, intestinal relaxant, bronchodilator, and an antidote to cyanide poisoning, and hydrogen sulfide poisoning.
Sodium nitrite is produced in the human body by the action of saliva on sodium nitrate, and is important in controlling bacteria in the stomach, to prevent gastroenteritis. The body produces more sodium nitrite than is consumed in food.
Sodium nitrite can react with proteins in the stomach or during cooking (especially in high heat, such as frying bacon) to form carcinogenic N-nitrosamines. To prevent this, ascorbic acid or erythorbic acid are now added to the cured meat.
During the curing process, some of the nitrites are converted to nitric oxide. This combines with the myoglobin proteins in the muscle of the meat to form the deep red nitric oxide myoglobin, which turns bright pink during the smoking process. This is why ham is pink.
Nitrites prevent foods from getting rancid. Besides the taste issues, nitrites prevent the formation of toxic maldonadehyde, which is formed as foods get rancid.
Sodium Nitrite Key Specifications
Content: 99.0 % min
NaNO3: 0.9% max
Moisture: 2.0% max.
Water Insoluble Matter: 0.05 % max
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Package: Sodium Nitrite is packed in plastic woven bags of 25 kgs /500kgs/1000kgs net each or demanding of customers.