2,90 €
Preservative in meat products, preserves and maintains the red colour of meat.
Nitrite salt is used in the production of smoked meat, sausages, hams and other meat products instead of sodium nitrite, table salt and nitric sodium. It is used to form and stabilise a pinkish-red colour, to impart a salty taste, to extend the shelf-life and to improve the flavour of sausage products. It is also used in the production of some fish products.
The K+S nitrite salt mixture is a high purity vacuum salt with a sodium chloride content of at least 99,8%. This result is achieved by a gentle crystallisation process and the use of particularly pure brine.
Ingredients: Sodium chloride NaCl, sodium nitrite E-535, NaNO2, H2O
| Main chemical parameters: | Norm |
| Sodium chloride (NaCl) | 99,4% |
| Sodium nitrite (NaNO2) | 0,55% |
| Moisture content (H2O) | 0,005% |
| Anti-caking additive (E-535) | 10 mg/kg |
The salt is ISO 9001:2008 certified and meets the requirements of the HACCP certificate.
