Sodium Nitrite CAS：7632-00-0
Powerful Food Antiseptic Effect：It acts as an effective anti-corrosion additive for various processed meat goods, including salami, frankfurters and smoked bacon, greatly extending shelf life of meat products.
Multiple Available Synthetic Processes：This chemical can be synthesized through a wide range of chemical reaction routes. Such diversified production methods guarantee stable, uninterrupted supply for industrial mass consumption all year round.
Equivalent Preservative Performance to Sodium Nitrate：Its anti-mildew and anti-rot performance is nearly identical to sodium nitrate. This characteristic expands its application scope in food fresh-keeping and preservation fields.
Feasible Large-Volume Industrial Manufacturing：Mass production can be realized with high efficiency by letting nitrogen oxide gases fully react and be absorbed inside sodium carbonate liquid or sodium hydroxide aqueous solutions.
Physical appearance & density
White/colorless odorless hygroscopic powder; density 2.17g/cm³, bulk density 1200kg/m³, specific gravity 2.168.
Thermal & optical properties
Melting point 271°C, boiling point 320°C; refractive index 1.65, vapor pressure＜0.0001 hPa at 25℃.
Solubility & aqueous alkalinity
High water solubility (820 g/L at 20℃), slightly soluble in dilute acetic water; 100g/L solution pH=9 (weak alkaline).
Storage requirement
Seal and store at 2–8℃, keep away from moisture due to strong hygroscopy.
Chemical stability & incompatibility
Stable under normal conditions; avoid mixing with reductants, organics, flammables, fine metal powder and strong oxidants (fire risk exists).
Unique substance identification
CAS No.7632-00-0, Merck No.14,8648, InChIKey: LPXPTNMVRIOIKMN-UHFFFAOYSA-M, recorded in EPA registry.
Sodium nitrite, the sodium salt of nitrous acid, functions as an antimicrobial agent and preservative. It typically presents as a faintly yellowish crystalline powder or nearly white opaque masses or rod-like forms. The compound is hygroscopic, readily absorbing atmospheric moisture. With a solubility of approximately 1 gram per 1.5 milliliters of water, it is primarily employed in meat processing to stabilize color and enhance flavor development during curing.
