Food preservative E251 Sodium nitrate. Harm preservative E251
E-251 sodium nitrate- food preservative.
sodium nitrate used as a preservative, color fixative. Externally E-251- These are transparent colorless crystals or white powder, hygroscopic, does not have a pronounced aroma. It is highly soluble in water, difficult in alcohols. sodium nitrate also called soda or sodium nitrate. The chemical compound is obtained as a result of the action of nitric acid on sodium. Also food preservative. E-251 formed as a result of the interaction of food salt and silver nitrate. sodium nitrate tastes like regular table salt. Nitrates without impurities, the human body can tolerate in large quantities: 60% of nitrates are excreted in the urine, about 5% enter the saliva. Only nitrites formed from them or toxic and carcinogenic products cause harm to health. The amount of nitrates used as food additives is insignificant compared to the amount of nitrates that enter the body along with cultivated plants (incorrectly fertilized) and drinking water. In the small intestine and in the slightly acidic stomach of infants (but not in the highly acidic stomach of adults), nitrates can be partially reduced to nitrites, which explains the greater sensitivity of infants to nitrates.
Although the preservative E-251 has a negative impact on the human body as a whole, the food additive still continues to be used in the production process of the food group of goods. Nowadays, not a single type of sausage can do without the content of sodium nitrate in the chemical composition. Permissible application rate sodium nitrate- 5 mg/kg of body weight per day, not recommended for use in infant formula. In Russia, it is allowed as a preservative and color fixer (color) in sausages and meat products (salted, boiled, smoked, canned meat in an amount up to 250 mg / kg) individually or in combination with potassium nitrate in terms of sodium nitrate; in hard, semi-hard, soft cheeses; milk-based cheese analogues, goose liver products in amounts up to 50 mg/kg alone or in combination with potassium nitrate in terms of sodium nitrate; in herring, salted sprat and in marinade in an amount of up to 200 mg / kg. food preservative E-251 sodium nitrate helps sausages and meat products acquire their characteristic "meat color". The nitrates themselves in the concentrations used in the manufacture of food products are ineffective against microbes and are harmless to humans and animals. Their preservative action is limited by the bactericidal action of the resulting nitrites and the reduction of water activity. These chemical reactions occur in foods only under the action of bacteria. Sugar (a nutrient for bacteria) is often added to activate microorganisms during saltpeter salting. Nitrites exhibit antimicrobial activity in meat products, and also contribute to the appearance of a characteristic color and a specific aroma. They can be used dry or as a solution. With dry salting, the meat is rubbed with a mixture of saltpeter, table salt and sugar, with wet salting, the meat is placed in a brine consisting of the same components. in meat products sodium nitrate has the same effect as the nitrite curing mixture, although the effective amount of nitrite is more difficult to regulate here. Therefore, in a number of countries, nitrates in meat products are prohibited, and only nitrites are allowed. In cheeses, nitrate or the nitrite formed from it inhibits certain types of bacteria of the genera Clostridium and Coli, thus preventing cracks and breaks in hard cheese circles. sodium nitrate or potassium is added to milk at a concentration of 0.01-0.02%. Higher concentrations are undesirable as they may cause discoloration of the cheese. sodium nitrate according to GOST 4168-79 “Reagents. Sodium nitrate. Specifications" is included in the list of raw materials in GOST 9165-59 "Canned meat. Ham. Specifications”, GOST 9167-76 “Canned meat. Pasteurized smoked bacon slices. Specifications”, GOST 9936-76 “Canned meat. Tourist breakfast. Specifications", GOST 10149-62 "Canned meat "Fatty pork". Specifications", GOST 12186-77 "Canned meat. Minced pork sausage. Specifications", GOST 12187-66 "Canned meat. Specifications", GOST 12296-66 "Canned meat. Separate minced meat. Specifications", GOST 12600-67 "Raw-smoked sausages supplied for export. Specifications", GOST 16131-86 "Raw-smoked sausages. Specifications", GOST 16290 -86 "Cooked smoked sausages. Specifications", GOST 16351-86 "Semi-smoked sausages. Specifications", GOST 16594-85 "Cooked smoked pork products. Specifications", GOST 18236-85 "Cooked pork products. Specifications ", GOST 18255-85 "Smoked-boiled pork products. Specifications", GOST 18256-85 "Smoked-baked pork products. Specifications", GOST 17707-72 "Canned meat. Chopped bacon. Specifications", GOST 20402-75 “Stuffed boiled sausages. Specifications”, GOST 23670-79 “Cooked sausages, frankfurters and sausages, meat loaves. Specifications".
Other uses: as a fertilizer, as an oxidizing agent in glass production, as a component of liquid salt refrigerants (nitrate mixture), a component of hardening baths in the metalworking industry and in rocket fuel.
There is a whole list of contraindications for sodium nitrate. Harm of food preservative E-251 sodium nitrate can be especially significant if the person suffers from
- hypertension;
- liver diseases;
- intestines;
- as well as the vegetative-vascular system. In addition, food preservative E-251 sodium nitrate can provoke dysbacteriosis, cholecystitis, as well as severe allergic reactions. It should be noted that if a food preservative E-251 sodium nitrate in the human body, the chemical properties and characteristics of nitrate change. biologically active substance sodium nitrate, which is contained in the chemical composition of the preservative, is converted into a carcinogen. In turn, carcinogens are considered dangerous compounds, as they can provoke the emergence and development of malignant cancers. With overdoses of sodium nitrate, the following symptoms appear:
- sharp pain in the abdomen;
- convulsions;
- impaired coordination of movements;
- fainting;
- dizziness and general weakness.
The food additive, acting under the code classification number E 251, belongs to the group of preservatives with disinfecting properties.
In view of the fact that when it enters the human body, under certain interactions, this substance turns into a powerful carcinogen, its level of danger to human health is regarded as very high.
Origin: 2-synthetic;
Danger:high level;
Synonymous names: E 251, sodium nitrate, E-251, sodium nitrate, sodium nitrate, Sodium nitrate, nitrate of soda, soda nitrate, soda nitret, Chile saltpeter, Chilean nitrate, sodium nitrate.
General information
Sodium nitrate or E 251, a preservative that is obtained in the laboratory. In fact, it is the result of a reaction that occurs when sodium is directly exposed to nitric acid.
In addition, the appearance of this substance can also be observed when food salt and silver nitrate interact with each other.
The physical features of this additive include powdered form, friability, white color, the absence of any smell, the taste of table salt.
The property of sodium nitrate to restore the natural color of the product, makes it possible and makes it applicable in food production. It is added to canned meat and semi-finished products, frozen meat products.
In addition, this substance can be used as a dye and color stabilizer. It also prevents the appearance and development of anaerobic microorganisms.
In the form of a chemical formula, this type of preservative will look like this: NaNO 3.
Effect on the body
Harm
Sodium nitrate is a biologically active active ingredient in the composition of a preservative and it is this that is converted in the body into a carcinogenic substance that carries a danger to the health of the human body. First of all, any carcinogen can cause the development of malignant tumor diseases.
Symptoms that will manifest themselves during intoxication with this preservative: general weakness of the body, dizziness, fainting, shortness of breath, a sharp painful syndrome in the abdomen, impaired coordination of movements, blue lips and nails, convulsions, intense.
Since this additive serves as a nitrate soil fertilizer in agriculture, it is recommended that all vegetables be soaked in cold water before use, which will reduce the risk of poisoning.
Benefit
Unfortunately, due to the artificial origin of this substance, no useful qualities and properties were found in it.
Usage
The main area of application of sodium nitrate is sausage production. Also, not a single meat preservation can do without this preservative. This substance gives the finished product a natural meaty color. Thus, preserving the marketable appearance, since the meat after heat treatment acquires an unattractive gray tint.
Smoked meats and sprats are also made using sodium nitrate. It is also added to some varieties of hard cheeses, and canned herring.
The generally accepted dosage of this substance is 150-200 mg per kg of the finished product.
In addition to food production, this additive is used in the production of glass, pyrotechnics, rocket fuel, and metallurgy. And in its pure form, soda nitrate is an excellent soil fertilizer in agriculture.
Legislation
Additive E-251 is approved for use in food production in the countries of the European Union, Ukraine and the Russian Federation.
It is a white powder of synthetic origin.
It is used in food production as a preservative and antioxidant. Slows down the development of pathogenic bacteria and prevents oxidation.
The use of this additive is allowed in Russia and the CIS countries and the European Union.
Characteristic
E223 is produced by reacting sulfur dioxide with wet sodium carbonate.
The resulting substance is perfectly soluble in water, almost insoluble in alcohol, and completely insoluble in oily substances. When burned, it releases poisonous sulfur dioxide gas.
Sodium pyrosulfite is used in many areas of production. In industry, it is used to prevent food spoilage and in pharmaceuticals, as a filler for tablets, as part of disinfectants and as part of painkillers.
Effect on the body
Is food additive E 223 dangerous or not? E223 practically does not harm the body, since sodium pyrosulfite is completely excreted by the liver. However, large amounts of E223 can cause severe allergies and even angioedema.
Powder E222
E222 - sodium hydrosulfite.
Available in the form of a powder of small crystals or yellowish granules.
It acts as a preservative, stabilizes color, has the functions of an antioxidant and whitening.
The use of sodium hydrosulfite is prohibited in all countries of the world, except for Russia and Ukraine.
Component overview
E 222 is highly soluble in water, slightly soluble in ethanol and insoluble in oily substances. Flammable. Releases sulfur on contact with water in an oxygenated environment.
The release process is accompanied by a large release of heat, which can provoke a fire. Sodium hydrosulfite is used in the food, textile, chemical and light industries.
Impact on human health
E222 is a strong poison. In high doses, it can cause allergies. It provokes diseases of the gastrointestinal tract. Destroys vitamin B1.
Color stabilizer E224
Potassium pyrosulfite. It is a preservative, antioxidant, color stabilizer, has a whitening effect. It is allowed to use in Russia, Ukraine and EU countries.
Properties
Potassium pyrosulfite is colorless granules or crystals with a distinct smell of sulfur. At high humidity it tends to dissolve, at high temperatures it decomposes.
Apply E224 in industry to extend the shelf life. In winemaking to stabilize the color and taste of the final product.
What effect does it have?
REFERENCE! The use of E224 is in many ways similar to E223. They are interchangeable.
Unlike sodium pyrosulfate, potassium pyrosulfate is more dangerous for the human body. It can cause asthma attacks, allergies, dizziness and even loss of consciousness.
Preservative E240
Formaldehyde.
A preservative substance with a pronounced antifungal, antimicrobial and carcinogenic effect.
Formaldehyde has a strong antiseptic effect.
A strong poison, banned for use in food production in all countries of the world.
Components
Formaldehyde is a colorless gas with a strong odor. It is highly soluble in water. An aqueous solution of formaldehyde is called formalin.
It is used in the manufacture of plastics, photographic films, explosives. Due to its antiseptic effect, it is used to preserve biological materials and create anatomical models.
What effect does it have?
E240 is dangerous for the human body, can provoke oncological diseases.
Dangerous not only in the food industry. Products made with the addition of formaldehyde are capable of releasing its vapors into the atmosphere.
Inhalation of formaldehyde vapors causes leukemia and diseases of the nasopharynx.
IMPORTANT! Food with this label should be avoided!
E251
Allows you to restore the color of meat after its processing.
Its preservative properties are much weaker than other additives in this group. Allowed in Russia, Ukraine, EU countries and the USA.
Specific Features
Sodium nitrate is a white, odorless powder. The powder tastes like regular table salt. Easily soluble in water.
It is used in the food industry, mainly in the manufacture of meat products. It is explosive.
Effect on the body
Sodium nitrate has a negative effect on the functioning of the body as a whole.
It can cause dysbacteriosis, allergic reactions and provoke cholecystitis.
Has carcinogenic properties, can contribute to the formation of cancer.
High doses of the substance cause severe abdominal pain, convulsions, dizziness and fainting.
Where do they meet?
| Additive | Group | Products that may contain |
| E222 | preservative antioxidant bleach |
|
| E223 | preservative disinfectant baking powder bleach |
|
| E224 | preservative antioxidant stabilizer |
|
| E240 | preservative |
|
| E251 | preservative dye fixative |
|
They have become so firmly established in our lives that it is already impossible to avoid their use completely. Yes, and do not be afraid of any inscription with the name of a food additive. They are used in almost all food products.
Not all of them are harmful. You just need to learn how to choose products with the lowest content of harmful additives.
The article describes a food additive (preservative, color fixative) sodium nitrate (E251, sodium nitrate, sodium nitrate), its use, effects on the body, harm and benefits, composition, consumer reviews
Other additive names: sodium nitrate, chilean nitrate, sodium nitrate, E251, E-251, E-251
Functions performed
preservative, color fixer
Legality of use
Ukraine EU Russia
Sodium nitrate, E251 - what is it?
Sodium nitrate is the sodium salt of nitric acid, which tends to absorb water and is very soluble in it. Other names for sodium nitrate: sodium nitrate, sodium nitrate, additive E251. In nature, this salt forms the basis of the mineral Chilean nitrate, which is sometimes also called soda (sodium) nitrate. This substance is formed as a result of volcanic eruptions, contains impurities of halides.
The industry uses two main methods for the production of sodium nitrate. Both technologies represent an inorganic synthesis carried out in several stages. The resulting product is in great demand due to its use in agriculture, metalworking, glass production, and refrigerants. Carefully purified sodium nitrate is added to food raw materials as a color stabilizer and preservative.
Sodium nitrate, E251 - effect on the body, harm or benefit?
Sodium nitrate in the intestine under the action of microflora is converted into nitrite, which contributes to the appearance of red color in thermally processed meat products. The average consumer usually does not think about the fact that boiled sausages cannot have a beautiful color of pink-red tones because boiled meat looks completely different. The desire to please customers explains the addition of E251 and other color stabilizers to raw meat during processing. In addition, the preservative effect shown by sodium nitrate extends the shelf life of food products.
Physiologists and physicians are increasingly concerned about the use of salts of nitric and nitrous acid in the food industry due to the possibility of the formation of dangerous nitrites in the body. The maximum content of nitrites that is allowed to enter the body within one day is 0.2 mg per kilogram of body weight.
An excess of sodium nitrate can lead to a decrease in the concentration of hemoglobin, respectively, to oxygen starvation of the body, disruption of the heart and blood vessels. The sodium salt of nitric acid can cause irritation of the mucous membranes, changes in the functioning of the intestines.
Additive E251, with careful concentration control, is approved for use in the food industry in many countries around the world.
Food additive E251, sodium nitrate - use in food
Nitrates directly or mixed with sodium nitrites are added to sausages, raw-smoked, boiled, dried and cold-smoked meat products in an amount not exceeding 250 mg per kilogram. The same amount of additive E251 is found in canned meat. When using a mixture of sodium salts of nitric and nitrous acids, the conversion is carried out by nitrate.
In the production of soft, hard, semi-hard cheeses and their substitutes based on milk E251 - alone or mixed with nitrite, is added in an amount of 50 mg / kg.
When salting herring and sprat in marinade solutions, the presence of salts of nitric and nitrous acids in a concentration not exceeding 200 mg / kg is allowed. The content of sodium nitrate as a substance unsafe for the body is subject to strict control.
General characteristics and receipt
Food additive E251 (the scientific name of the substance is sodium nitrate, sodium or sodium nitrate) was developed at the beginning of the 20th century by chemist Ralph Walter Greystone-Wyckoff, who was the first to determine the crystal structure of sodium nitrate using X-ray crystallography.
During the 20th century, the substance was used as a preservative to increase the shelf life of foods. To obtain soda, or sodium nitrate, chemists used nitric acid, which acted on sodium. Later, the same final product began to be obtained as a result of the interaction of food salt and silver nitrate.
The physical properties of the preservative E251 are as follows:
- The additive is a white powder consisting of small crystals. The substance has no smell;
- the taste characteristics of the additive are similar to table salt;
- high hygroscopicity (the ability to absorb water vapor from the air);
- good solubility in aqueous solutions;
- poor solubility in alcohols.
Purpose
Food additive E251 is designed to preserve color. Manufacturers of meat products add it to the composition of sausages, sausages and offal to preserve color. This is due to the fact that during the heat treatment, meat products lose their attractive appearance and become gray. Thanks to sodium nitrate, manufacturers can maintain the appetizing appearance of products. Less often, a food additive is used to stabilize the color in cheese products and in the manufacture of pickled herring.
The second function of the additive within the food industry is to protect products from the development of pathogenic microflora (molds, fungi and their spores). However, the preservative properties of sodium nitrate are weaker than those of other food additives with similar functions. Therefore, the E251 additive is mainly used to preserve the color of the finished product and, in the absence of an alternative, to protect against bacteria and fungus.
Impact on the health of the human body: benefits and harms
Before eating foods with the addition of E251, you should figure out what harm and benefit it brings to the body.
Food additive E251 has an average level of danger to the human body. The negative effect is associated with the specifics of the breakdown of the substance in the intestine. Under the influence of digestive enzymes, the supplement breaks down into nitrates, which can cause upset of the gastrointestinal tract and provoke such unpleasant symptoms as:
- acute monotonous pain in the abdominal cavity;
- blue lips and nail plates;
- convulsions;
- disruption of the digestive system (diarrhea, bloating, nausea, vomiting);
- impaired coordination of movements, weakness, lethargy, dizziness;
- violation of the respiratory act;
- prolonged headaches;
- sudden loss of consciousness or fainting.
Similar phenomena are possible in the case of the use of food products, the production technology of which has been violated. For example, when the permissible content of sodium nitrate is exceeded.
However, there is a group of diseases in which even an acceptable dose of food additive E251 can provoke serious disorders. These include such diseases:
- disruption of the vegetative-vascular system, hypertension;
- violation of the liver and intestines;
- dysbiosis (a change in the composition of the intestinal microflora, which is accompanied by a violation of the processes of digestion of food);
- cholecystitis (one of the complications of cholelithiasis).
Such phenomena are common due to the fact that in certain diseases the body cannot utilize sodium nitrate. To a certain extent, in a healthy person, this is possible. Part of the substance is excreted naturally with urine, part is in saliva. The threat is posed exclusively by nitrite compounds formed in the intestines. The latter, accumulating in the body, can provoke the development of oncological diseases.
There are no reliable scientific data on the positive effect of the E251 food additive on the human body.
Application
In addition to the food industry, sodium nitrate is used instead of fertilizers in the manufacture of glass, pyrotechnics. The substance is no less popular in metallurgical production and as a component of fuel for rockets.
Table. The content of the food additive E251 in products according to SanPiN 2.3.2.1293-03 dated 05/26/2008
Legislation
Food additive E251 is allowed to be used in the food industry of most EU countries, including Russia.