Potassium nitrite E250 Sodium nitrite Sources Sodium nitrite is made when a mixture of the oxides of nitrogen is passed

into sodium hydroxide. The nitrite crystallises on cooling to a concentrated solution. It is available as both solution and crystals. The major uses of sodium nitrite are in the chemical industry. There is very little commercial production of potassium nitrite for the food industry. Function in Food The nitrites are used as preservatives, preventing the growth of pathogenic microorganisms in meat. They have no action against yeasts or moulds. By far the majority of nitrite in commerce is the sodium salt. Benefits The nitrites are one of the few materials available for preserving cured meats by inhibiting the growth of anaerobic bacteria such as Clostridium botulinum. The antimicrobial effect is enhanced when the nitrite is added before the food is heat-processed. They have the added benefits of preserving the red colour (by reacting with the myoglobin) and assisting in the development of the typical cured flavour. They also act as antioxidants and prevent the formation of warmed-over flavour, which develops when cooked meat is kept exposed to air.
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Limitations The nitrites may be sold for food use only if in a mixture with salt. They are permitted as preservatives only in meat products, sterilised meat products and cured meat products as defined in Annex III part C of Directive 95/2/EC as amended by Directive 2006/52/EC. The acceptable daily intake (ADI) for the nitrites is given by the Joint FAO/WHO Expert Committee on Food Additives as being between 0-0.06mg/kg body weight. Typical Products Sodium nitrite is used in bacon, ham and traditional cured meat products. E251 Sodium nitrate E252 Potassium nitrate Sources Sodium nitrate is found in nature as Chile saltpetre. It is produced as a by-product of the production of sodium nitrite. Potassium nitrate is also found as a natural product, but is produced commercially by reacting potassium carbonate with nitric acid. The major use of potassium nitrate is in agriculture. Function in Food The nitrates, particularly the sodium salt, have been used for at least two thousand years as a preservative, often in combination with the nitrite and salt. They work by being converted into nitrite (see E249/250) in the food by enzymes that are present in the food and in bacteria. The nitrates are widely present in plant foods and there are traces in water. Benefits

Use of the nitrates is one of the few methods of inhibiting the growth of anaerobic bacteria, such as Clostridium botulinum. This makes them particularly useful in the production of cheese, cured meats and pickled fish. Limitations The nitrates are permitted only in cured meats, pickled fish and a number of cheeses as defined by part C of Annex III of Directive 95/2/EC as amended by Directive 2006/52/EC.
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Potassium nitrate is less frequently used than sodium nitrate. The ADI for the nitrate ion is given by the SCF and the Joint FAO/WHO Expert Committee on Food Additives as 0-3.7 mg/kg body weight. This is equivalent to 0-5 mg/kg body weight for sodium nitrate. Typical Products Salami, cheese and pickled herring. E260 Acetic acid Sources Vinegar is essentially a solution of 5 to 10% acetic acid in water. The original source of vinegar was the accidental bacterial oxidation of wine, but this has been turned to advantage and today many varieties of vinegar are available derived from different sources of alcohol and flavoured with various herbs. More concentrated solutions of acetic acid are manufactured industrially by oxidation of ethanol or hydrocarbons. Function in Food Acetic acid is naturally present in many foods and has been used for thousands of years as a preservative in pickles. In Rome, it was used in mixtures with salt, wine or honey. It is still used as a preservative, its effect deriving from the decrease in pH. The addition of salt increases its effectiveness, mainly by lowering the water activity. Benefits Acetic acid is used as a preservative largely in traditional products, where its flavour contributes to the overall flavour in, for example, pickles, sauces and salad dressings. Acetic acid is more effective against food-spoilage organisms than would be predicted from the pH and it is effective at higher pH than are other acids. It is synergistic with lactic and sorbic acids. Limitations Acetic acid is more effective against yeasts and bacteria than against moulds. In many products it is used in conjunction with other acids, preservatives or preservation methods, such as pasteurisation, to provide additional protection. Its readily recognised flavour limits the applications to savoury products. It is a generally permitted additive under Directive 95/2/EC.
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Typical Products Acetic acid is used in pickling liquids, marinades, sauces, salad dressings and mayonnaise. E261 Potassium acetate Sources Potassium acetate is made by the reaction of acetic acid and potassium carbonate. Function in Food

Potassium acetate is used as an acidity regulator and buffer. Benefits Potassium acetate is used to modify the flavour of products acidified with acetic acid. Its only advantage over sodium acetate is in products in which the sodium content needs to be reduced. Limitations Potassium acetate is a generally permitted food additive under Directive 95/2/EC. Typical Products None known. E262 Sodium acetates (i) sodium acetate (ii) sodium diacetate Sources Sodium acetate is produced by reaction of acetic acid with sodium hydroxide.When acetic acid and sodium acetate are mixed in equimolar proportions and allowed to crystallise, the sodium acetate crystallises with acetic acid of crystallisation. This material is called sodium diacetate.
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Function in Food Sodium acetate is used as an acidity regulator and buffer. Sodium diacetate provides a solid source of acetic acid for dry goods. Benefits Sodium acetate acts as a buffer and modifies the taste of acetic acid, softening the sharpness of the acid and making it more palatable. It is readily soluble in water. Sodium diacetate has some specific uses as a source of acetic acid, for example in bread production, where it is used to protect against ropiness and against some moulds, and it is also used as a flavouring in dry products, particularly to impart the flavour of vinegar. Limitations The sodium acetates are generally permitted food additives under Directive 95/2/EC. Sodium diacetate should be stored in well-sealed containers as it loses acetic acid on storage. Typical Products Sodium diacetate is used in bread, salt and vinegar flavour snacks, and instant soups.