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The use of calcium nitrite as a food additive

Views: 3     Author: Site Editor     Publish Time: 2024-04-13      Origin: Site


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The basic properties of calcium nitrite

Calcium nitrite is a white crystalline solid with a slightly salty taste and is easily soluble in water. In food processing, calcium nitrite is mainly used as a preservative, and its chemical properties enable it to effectively inhibit the growth of microorganisms and extend the shelf life of food.


The mechanism of action of calcium nitrite

Antibacterial effect

The mechanism of action of calcium nitrite in food is mainly through the release of nitrite ions (NO2-), which have strong antibacterial effects and can inhibit the growth of microorganisms such as bacteria, molds, and yeast.


Antioxidant effect

Calcium nitrite can also react with oxygen free radicals in food, reducing the occurrence of oxidation reactions, thereby protecting fats and other easily oxidizable components in food and preventing food spoilage.


The main uses of calcium nitrite in food processing

Meat products

Calcium nitrite is widely used as a preservative and pigment stabilizer in meat processing. It can inhibit the growth of harmful microorganisms such as botulinum toxin while maintaining the bright color of meat.


Pickled food

Calcium nitrite is used in pickled foods to prevent food spoilage and extend shelf life. It maintains the flavor and taste of food by inhibiting the growth of microorganisms.

In some beverages, calcium nitrite is also used as a preservative to prevent microbial contamination and extend the shelf life of products.


Safety considerations for calcium nitrite

Health risks

Although calcium nitrite has significant anti-corrosion effects, its safety has also attracted people's attention. Calcium nitrite may be converted into nitrosamines in the body, which is a potential carcinogen. Therefore, countries have strict regulations on the amount and scope of use of calcium nitrite.


Regulations and standards

In order to ensure food safety, international and national food safety agencies have developed standards and guidelines for the use of calcium nitrite. Food producers and processors must comply with these regulations to ensure that the use of calcium nitrite does not pose a threat to consumer health.


Future development trends

With the increasing concern of consumers for food safety and health, the use of calcium nitrite will become more strict and scientific. Future research may focus on developing new food preservatives and exploring alternatives to calcium nitrite.



Calcium nitrite, as an effective food additive, plays an important role in extending food shelf life and maintaining food quality. However, its security issues cannot be ignored. The food industry needs to use calcium nitrite reasonably while ensuring food safety, and continuously explore and develop new food additives.

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