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Inhibits the growth of Clostridium botulinum, improving the shelf life and safety of meat products.
Improves product taste, texture, and shelf life, while promoting the growth of beneficial lactic acid bacteria in fermented dairy.
Enhances dough elasticity for a fluffier texture, promotes yeast fermentation, and raises yield and quality.
Improves texture and flavor profiles, and aids carbonated beverages by promoting bubble formation.
| Inspection Items | Food superior grade | Food first grade |
|---|---|---|
| Purity % ≥ | 99.7 | 99.4 |
| Moisture % ≤ | 0.10 | 0.20 |
| Cl- Chloride (as Cl) % ≤ | 0.01 | 0.02 |
| Sulfate (as SO₄²⁻) % ≤ | 0.005 | 0.01 |
| Insoluble Matter in Water % ≤ | 0.01 | 0.02 |
| Fe % ≤ | 0.003 | - |
| Moisture absorption rate % ≤ | 0.25 | 0.30 |
| Particle Size MM | 0.2 - 2.5 / 2 - 5 | - |
Plastic woven bag or paper plastic composite bag, lined with plastic bag, net weight 25 / 50kg/Jumbo bag. The words "Food Additive" should be clearly written on the packaging bag.
Food grade potassium nitrate functions as a preservative, color-developing agent, and texture improver in the food industry. It helps extend shelf life, stabilizes appealing coloration, and improves the dough or carbonation properties in processed goods.
In meat processing, potassium nitrate inhibits the growth of harmful bacteria, especially Clostridium botulinum. This action protects consumers from foodborne botulism and significantly improves the product's storage durability.
Potassium nitrate itself has been evaluated as non-toxic and non-carcinogenic at standard food industry dosages. However, because saliva can reduce nitrates to nitrites, the overall level in food items is strictly monitored and regulated.
It is commonly supplied in 25kg or 50kg plastic woven bags or paper-plastic composite bags, with a protective plastic inner lining. Jumbo bag formats are also available, and the packaging must clearly read "Food Additive".
In baking, it improves dough elasticity and promotes yeast action for a fluffier rise. In carbonated beverages, it modifies mouthfeel and promotes the generation of consistent air bubbles.
