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 Treatment Workflow
1
System Assessment
Characterize operating conditions—fluid composition, temperature, pressure, flow rates—and benchmark current treatment performance.
2
Chemistry Selection
Match base chemicals to your operating envelope. Factor in compatibility with existing programs, regulatory constraints, and downstream impacts.
3
Dosage & Delivery
Determine optimal treat rates through jar testing or field trials. Configure packaging (drums, totes, ISO tanks) to match consumption and storage logistics.
4
Monitoring & Adjustment
Track KPIs—coupon rates, residuals, separator performance, water quality. Adjust chemistry and dosage as conditions change.
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