Sodium Nitrate is a white, crystalline, slightly hygroscopic inorganic salt that has been used for centuries in traditional food preservation. In curing and cheesemaking, it functions primarily in traditional food preservation. In curing and cheesemaking, it functions primarily by inhibiting spore-forming and gas-producing bacteria, helping to prevent spoilage, off-flavours, and structural defects.

In cured meat applications such as bacon, ham, and sausages, Sodium Nitrate is typically used as part of a curing system together with salt, sugar, and/or Sodium Nitrite. During curing and storage, nitrate is slowly reduced to nitrite, providing long-term protection against harmful bacteria, including Clostridium botulinum, while supporting colour stability and characteristic cured flavour.

In semi-hard and hard cheeses – Sodium Nitrate is added to cheese milk to prevent late blowing defects caused by gas-producing Clostridia and certain coliform bacteria. Its use helps maintain proper texture, flavour development, and structural integrity during ripening.

Sodium Nitrate is normally:

• Dissolved in water and added to cheese milk (general up to 200 g per 1 000 l / Gouda & Edam ± 100 g per 1 000 L), or

• Included as part of a formulated curing mix for meats.

Sodium Nitrate offers proven, dependable preservation for traditional and industrial meat curing and cheese production when used responsibly and according to guidelines.

• Halaal & Kosher certified,

• Available in 4.5 kg & 25 kg bags.