Vegetables rate by nitrate

Food nitrate and areas of its application

Food nitrate, or sodium nitrate as it is also called, is presented as a crystalline solid that can be white, but sometimes appears with a gray or yellow tint ... It tastes bitter-salty and can dissolve well in water, potassium is considered the lightest. In addition, it acts as an oxidizing agent with a very strong effect.

The crude compound is a dirty mass, and in order to obtain a pure product from it, it must be recrystallized. Already in its purest form, the product is a colorless, shiny rhombohedral crystals, which are very hygroscopic in their properties.

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Where applicable food nitrate

Food nitrate and areas of its application

Sodium nitrate is considered one of the nitrogen fertilizers that is widely used in rural industry. Its application occurs on land intended for growing potatoes, various types of beets, vegetables and berries, and this number also includes a huge number of ornamental plantings.

In addition, the substance is considered a physiologically alkaline fertilizer that can slightly change the properties of the soil.

It is because of this that it produces an effective effect in an area with acidic soil.

Food sodium nitrate is used during the main planting in the first month of spring. This mainly happens when different types of beets are planted, and fertilizer is added to the ground along with the seeds.

Other uses

The use of sodium food nitrate is widespread in other areas of life.

She speaks:

  1. A component in solutions used for acid etching stainless steel pipes;
  2. Ingredient for saline pipe lubricants;
  3. Cooking accelerator, glass clarifier, bleaching agent;
  4. A component of quenching baths in the metalworking industry;
  5. Element for rocket fuel;
  6. A component of the liquid brine refrigerant.

Food use

In the past few decades, the introduction of sodium nitrate into the food industry has been a huge step forward. These are many meat products:primarily about sausages and gourmet smoked products.

It is this salt that can impart a pink-red color to a meat product even after heat treatment, as well as extend its shelf life and can make the taste more expressive.

Potassium is widely used in the preparation of meat and fish products, as well as cheese.

For meat and fish, they are useful in the process of drying and smoking, because with their help you can achieve an attractive appearance of the product, and also, thanks to their antibacterial properties, will get rid of many unpleasant moments and extend the shelf life.

Food potassium nitrate and health

The use of potassium food nitrate is harmless in limited doses for an adult human body, but it is prohibited in food for children. In addition, the food additive has a carcinogenic property, therefore, people with poor functioning of the nervous, reproductive and urinary systems should limit themselves to the use of products with potassium nitrate.

The amount of nitrates that enter the body through food in limited doses is practically not harmful to health, but nevertheless, it is not recommended to eat them every day.

Why you need to use food nitrate

Potassium is used in the salting of dry-cured sausages, for ham and for smoking meat and lard. For boiled and other types of sausages, it can give a reddish tint, because without its addition, the finished product would look like ordinary boiled meat, that is, unappetizing - a slightly gray color.

In addition, with the help of food nitrate for smoking, you can get rid of pathogenic bacteria and reduce their growth.

This will prevent botulism bacteria from growing in food.

This fact is incredibly important when smoking or salting meat at home. But don't worry about potassium being incredibly harmful. If you use it in the preparation of a product according to a recipe, then you in no way overdo it. It is best if an accurate scale is available in the kitchen. But if you throw the nutritional supplement at your eye , you can still overdo it.

If the taste of sausage or meat becomes salty, then you have overdone it. Of course, it will no longer be possible to eat this product, not only because of the salty taste, but also because it is harmful and dangerous to health. Exceeding the permissible amount of food nitrate for smoking and salting is a poison, and you should always remember this!

Ammonium nitrate

Ammonium nitrate is used exclusively as a popular and highly effective fertilizer, and it has nothing to do with the food industry. It should be noted that it contains about 35% nitrogen, while sodium only 15%. But it also has a stronger effect. Due to the fact that the nitrogen compound can dissolve very quickly in water, it also instantly degrows on the plant.

In the springtime, the nitrogen compound is used as a top dressing for perennial plants that bear fruit, as well as for ornamental plants, lawns with grass.

It is best to fertilize the soil with it after the snow has melted, while distributing the required amount evenly over the entire area.

So, potassium and sodium nitrate are needed in the food industry, and sometimes their use is simply necessary. However, you need to carefully handle this additive during the process of smoking and drying sausages, meat or lard (especially at home!), Observe all the necessary standards and follow exclusively the recipe.

In addition, sodium nitrate is used in agriculture as a fertilizer for many crops, trees and other plants. It helps them grow faster and minimizes the appearance of various pests. But here, too, you need to strictly follow the instructions attached to the fertilizers.

We must also remember that food additives have entered our lives in order to make it somewhat easier. But everything needs a measure, otherwise you can cause irreparable harm to health.

How to Use Greenterst - Nitrate Tester for food

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