Why It Matters
Cured meats lose their pink color and face Clostridium outgrowth without a curing salt; need nitrite to fix color and form a microbial barrier
Solution Approach
Cured meats lose their pink color and face Clostridium outgrowth without a curing salt; need nitrite to fix color and form a microbial barrier RawSource supplies the base chemicals that go into these programs. We can help with product selection, grade matching, and sourcing from multiple origins for supply security.
Typical Formulation Workflow
1
Process & Compliance Review
Map the application and contact points, and confirm food-grade and regulatory status (FCC/USP, Kosher/Halal, allergen) for every input.
2
Ingredient & Grade Selection
Select the right grade of acidulant, preservative, emulsifier, stabilizer, or processing aid for the formulation, label, and sensory targets.
3
Bench Trial & Dosing
Validate use level and performance in a bench or pilot batch, and specify packaging and lot traceability suited to food-safety requirements.
4
Quality & Shelf-Life Validation
Verify finished-product quality, microbial stability, and shelf life, and lock the spec with a CoA and document control for audits.
Recommended Chemistries (1)
Sodium Nitrite (FCC), Food Grade
CAS 7632-00-0
Specialty Additives
Preservation
1500 (SODIUM NITRITE) · Class Nitrite reacts with myoglobin to fix the cured pink color and establishes a barrier against Clostridium outgrowth in bacon, ham and sausage
Melting Point: 271 °C Boiling Point: Decomposes at 320 °C Density: 2.17 at 20 °C
Full Details