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Sodium nitrate is the chemical compound with the formula Na N O 3.This alkali metal nitrate salt is also known as Chile saltpeter (large deposits of which were historically mined in Chile) [4] [5] to distinguish it from ordinary saltpeter, potassium nitrate.
The combination of table salt with nitrates or nitrites, called curing salt, is often dyed pink to distinguish it from table salt. [7] Neither table salt nor any of the nitrites or nitrates commonly used in curing (e.g., sodium nitrate [NaNO 3], [8] sodium nitrite, [8] and potassium nitrate [9]) is naturally pink.
Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]
Nigari was the first coagulant used to make tofu in Japan. [5] It is still used today because tofu made using bittern preserves the original flavor of the soybeans used to make it. Bittern causes rapid coagulation which influences the quality of the tofu. Alternatively calcium sulfate, calcium chloride or other substances are also used.
“A really simple way of checking sodium is reviewing food labels. If the number for sodium per serving is greater than the calories per serving, there is too much sodium in the food product ...
Sodium malate is salty in taste and may be blended with other salt substitutes. Although it contains sodium, the mass fraction is lower. [17] Monosodium glutamate is often used as a substitute for salt in processed and restaurant food, due to its salty taste and low sodium content compared to table salt, and can also be used effectively in home ...
While it can be a quick and easy meal option, canned soup often comes with a hefty dose of sodium and preservatives. Many varieties also contain added sugars and trans fats to enhance flavor and ...
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food ...