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CAS Number: 7632-00-0
E number: E250 (preservatives)
EC Number: 231-555-9
MDL number: MFCD00011118
APPLICATIONS
Sodium nitrite is commonly used in the food industry as a stabilizer and additive, is also used as a bleaching agent and dye.
Sodium nitrite can be used to produce basic dyes, acid dyes, direct dyes, sulfur dyes, diazo and azo dyes.
Main uses of Sodium nitrite medicine, dye, preservative, antifreeze, metal surface treatment (antirust), pharmaceutical intermediates, pesticide intermediates, dye intermediates, antifreeze, nitromethane, glycol, etc.
Other uses of sodium nitrite include the production of herbicides, organic pesticides, printing on cast iron and steel, as polymer inhibitors, antifreeze, lubricants, rubber processing, pulp and paper, industrial and household cleaners, and raw materials used in the production of caffeine and saccharin.
Sodium nitrite is Used as a food preservative and antidote to cyanide poisoning.
Also, Sodium nitrite has a role as an antimicrobial food preservative, an antihypertensive agent, a food antioxidant, a poison and an antidote to cyanide poisoning.
Sodium nitrite is is a nitrite salt and an inorganic sodium salt.
Sodium nitrite is utilized in various industries ranging from pharmaceutical to food processing to industrial machinations.
Another prominent application of Sodium nitrite lies in the dye industry, where it is used for the production of diazo dyes, utilized subsequently in the textile industry.
Sodium nitrite, used as food preservatives for meat processing and preservation processes, imparts the reddish color of the meat.
The growing development of the meat processing industry and awareness regarding alternative preservatives such as sodium nitrite is likely to fuel the demand over the forecast period.
Sodium nitrite also acts as an antiozonant and antioxidant used in the rubber industry.
Sodium nitrite is further used as a polymer inhibitor for synthetic rubbers.
The growing rubber industry is thus likely to propel the demand for sodium nitrite over the coming years.
Other applications of sodium nitrite include the manufacturing processes of dyes, diazo chemical compounds, and others.
Sodium nitrite is approved by the U.S. and the European Union in the form of preservatives.
Sodium nitrite (NaNO2) can be used for a variety of applications, such as:
-corrosion inhibition
-as an effective drug on cyanide poisoning
-inhibiting the growth of micro-organisms
Sodium nitrite (NaNO2) has applications as follows:
-Antifoaming agent for butadiene
-Pharmaceutical raw material (aminopyrine, sulpyrine antipyretic analgesic)
-Foaming agent for polyvinyl chloride
-Heat treatment (salt bath) agent
-Metal surface preparation agent
-Diazotization of azo dye
-Manufacture of nitric oxide
-Chemicals for rubber
-Corrosion inhibitor (mixed with concrete, etc.)
INDUSTRIAL CHEMISTRY
The main use of sodium nitrite is for the industrial production of organonitrogen compounds.
Sodium nitrite is a reagent for conversion of amines into diazo compounds, which are key precursors to many dyes, such as diazo dyes.
Nitroso compounds are produced from nitrites.
These are used in the rubber industry.
Sodium nitrite is used in a variety of metallurgical applications, for phosphatizing and detinning.
Sodium nitrite is an effective corrosion inhibitor and is used as an additive in industrial greases, as an aqueous solution in closed loop cooling systems, and in a molten state as a heat transfer medium.
FOOD ADDITIVE AND PRESERVATIVE
Sodium nitrite is used to speed up the curing of meat and also impart an attractive pink color.
Nitrite reacts with the meat myoglobin to cause color changes, first converting to nitrosomyoglobin (bright red), then, on heating, to nitrosohemochrome (a pink pigment).
Historically, salt has been used for the preservation of meat.
The salt-preserved meatproduct was usually brownish-gray in color.
When sodium nitrite is added with the salt, the meat develops a red, then pink color, which is associated with cured meats such as ham, bacon, hot dogs, and bologna.
In the early 1900s, irregular curing was commonplace.
This led to further research surrounding the use of sodium nitrite as an additive in food, standardizing the amount present in foods to minimize the amount needed while maximizing its food additive role.
Through this research, sodium nitrite has been found to give taste and color to the meat and inhibit lipid oxidation that leads to rancidity, with varying degrees of effectiveness for controlling growth of disease-causing microorganisms.
The ability of sodium nitrite to address the above-mentioned issues has led to production of meat with extended storage life and has improved desirable color/taste. According to scientists working for the meat industry, nitrite has improved food safety.
However, this view is widely disputed in the light of its ineffectiveness against botulism and the carcinogenic effects caused by adding nitrites to meat.
Nitrite has the E number E250.
Potassium nitrite (E249) is used in the same way.
Sodium nitrite is approved for usage in the EU,[13][14] USA[15] and Australia and New Zealand.
In meat-processing, sodium nitrite is never used in a pure state but always mixed with common salt.
This mixture is known as nitrited salt, curing salt or nitrited curing salt.
In Europe, nitrited curing salt contains between 99.1% and 99.5% common salt and between 0.5% and 0.9% nitrite.
In the US, nitrited curing salt is dosed at 6% and must be remixed with salt before use.
COLOR AND TASTE
The appearance and taste of meat is an important component of consumer acceptance.
Sodium nitrite is responsible for the desirable red color (or shaded pink) of meat.
Very little nitrite is needed to induce this change.
It has been reported that as little as 2 to 14 parts per million (ppm) is needed to induce this desirable color change.
However, to extend the lifespan of this color change, significantly higher levels are needed.
The mechanism responsible for this color change is the formation of nitrosylating agents by nitrite, which has the ability to transfer nitric oxide that subsequently reacts with myoglobin to produce the cured meat color.
The unique taste associated with cured meat is also affected by the addition of sodium nitrite.
However, the mechanism underlying this change in taste is still not fully understood.
INHIBITION OF MICROBIAL GROWTH
A 2018 study by the British Meat Producers Association determined that legally permitted levels of nitrite have no effect on the growth of the Clostridium botulinum bacteria which causes botulism, in line with the UK's Advisory Committee on the Microbiological Safety of Food opinion that nitrites are not required to prevent
C. botulinum growth and extend shelf life.
In some countries, cured-meat products are manufactured without nitrites.
For example, Parma ham, which has been produced without nitrite since 1993, was reported in 2018 to have caused no cases of botulism.
Sodium nitrite has shown varying degrees of effectiveness for controlling growth of other spoilage or disease causing microorganisms.
Although the inhibitory mechanisms are not well known, its effectiveness depends on several factors including residual nitrite level, pH, salt concentration, reductants present and iron content.
The type of bacteria also affects sodium nitrite's effectiveness.
It is generally agreed that sodium nitrite is not effective for controlling Gram-negative enteric pathogens such as Salmonella and Escherichia coli.
Other food additives (such as lactate and sorbate) provide similar protection against bacteria, but do not provide the desired pink color.
INHIBITON OF LIPID PEROXIDATION
Sodium nitrite is also able to effectively delay the development of oxidative rancidity.
Lipid peroxidation is considered to be a major reason for the deterioration of quality of meat products (rancidity and unappetizing flavors).
Sodium nitrite acts as an antioxidant in a mechanism similar to the one responsible for the coloring effect.
Nitrite reacts with heme proteins and metal ions, neutralizing free radicals by nitric oxide (one of its byproducts).
Neutralization of these free radicals terminates the cycle of lipid oxidation that leads to rancidity.
MEDICATION
Sodium nitrite is used as a medication together with sodium thiosulfate to treat cyanide poisoning.
Sodium nitrite is recommended only in severe cases of cyanide poisoning.
In those who have both cyanide poisoning and carbon monoxide poisoning sodium thiosulfate by itself is usually recommended.[24] It is given by slow injection into a vein.
Side effects can include low blood pressure, headache, shortness of breath, loss of consciousness, and vomiting.
Greater care should be taken in people with underlying heart disease.
The patient's levels of methemoglobin should be regularly checked during treatment.
While not well studied during pregnancy, there is some evidence of potential harm to the baby.
Sodium nitrite is believed to work by creating methemoglobin that then binds with cyanide and thus removes it from the mitochondria.
And sodium nitrite came into medical use in the 1920s and 1930s.
Sodium nitrite is on the World Health Organization's List of Essential Medicines.
DESCRIPTION
Sodium nitrite is an inorganic compound with the chemical formula NaNO2.
Sodium nitrite is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic.
From an industrial perspective, Sodium nitrite is the most important nitrite salt.
Sodium nitrite is a precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive used in processed meats and (in some countries) in fish products.
Sodium nitrite appears as a yellowish white crystalline solid.
Noncombustible but will accelerate the burning of combustible material.
If large quantities are involved in a fire or if the combustible material is finely divided, an explosion may result.
If Sodium nitrite is contaminated by ammonium compounds, spontaneous decomposition can occur and the resulting heat may ignite surrounding combustible material.
Prolonged exposure heat may result in an explosion.
Sodium nitrite is an inorganic sodium salt having nitrite as the counterion.
Also, sodium nitrite solution appears as a clear colorless to yellow solution.
Sodium nitrite is Harmful to the environment and somewhat toxic.
Sodium nitrite is a salt and an anti-oxidant that is used to cure meats like ham, bacon and hot dogs.
Sodium nitrite serves a vital public health function: it blocks the growth of botulism-causing bacteria and prevents spoilage.
Sodium nitrite also gives cured meats their characteristic color and flavor.
Also, USDA-sponsored research indicates that sodium nitrite can help prevent the growth of Listeria monocytogenes, an environmental bacterium that can cause illness in some at-risk populations.
Sodium nitrite is a salt and an anti-oxidant that is used to cure meats like ham, bacon and hot dogs.
Nitrite serves a vital public health function: it blocks the growth of botulism-causing bacteria and prevents spoilage.
Nitrite also gives cured meats their characteristic color and flavor.
In addition, USDAsponsored research indicates that nitrite can help prevent the growth of Listeria monocytogenes, an environmental bacterium that can cause illness in some at-risk populations.
Sodium nitrite comes in the form of white or off-white powdery crystals that gradually oxidize to sodium nitrate.
And sodium nitrite is hygroscopic and easily soluble in water (making the water solution alkaline).
Sodium nitrite is slightly soluble in alcohol and ether and forms brown nitric oxide when decomposed by acid.
Sodium nitrite is a solid chemical substance which is found in nature in the form of a white or yellow powder, and is naturally hygroscopic - that is it attracts water from the environment.
Sodium nitrite (NaNO2) is an inorganic chemical compound, with pale yellow color, and is hygroscopic in nature.
Sodium nitrite is one of the important precursors in the manufacturing of a variety of organic compounds.
Its trade is subjected to various regulations across the globe. The major applications of sodium nitrite are in meat processing and pharmaceuticals.
PROPERTIES
Chemical formula: NaNO2
Molar mass: 68.9953 g/mol
Appearance: white or slightly yellowish solid
Density: 2.168 g/cm3
Melting point: 271 °C (520 °F; 544 K) (decomposes at 320 °C)
Solubility in water: 71.4 g/100 mL (0 °C)
Solubility: soluble in methanol (4.4 g/100 mL)
very soluble in ammonia
Acidity (pKa): ~9
Magnetic susceptibility (χ): −14.5·10−6 cm3/mol
Refractive index (nD): 1.65
PRODUCTION
Industrial production of sodium nitrite follows one of two processes, the reduction of nitrate salts, or the oxidation of lower nitrogen oxides.
One method uses molten sodium nitrate as the salt, and lead which is oxidized, while a more modern method uses scrap iron filings to reduce the nitrate.
A more commonly used method involves the general reaction of nitrogen oxides in alkaline aqueous solution, with the addition of a catalyst.
The exact conditions depend on which nitrogen oxides are used, and what the oxidant is, as the conditions need to be carefully controlled to avoid over oxidation of the nitrogen atom.
Sodium nitrite has also been produced by reduction of nitrate salts by exposure to heat, light, ionizing radiation, metals, hydrogen, and electrolytic reduction.
SYNONYMS
SODIUM NITRITE
7632-00-0
Nitrous acid, sodium salt
sodium;nitrite
Natrium nitrit
