Sodium Nitrite USP

Sodium Nitrite is an inorganic compound that appears as a white to slightly yellowish powder that is very soluble in water and is hygroscopic.


Sodium Nitrite is used as a food additive. As a color retention agent it is responsible for the desirable red color (or shaded pink) of meat. Acts as preservative; is well known for its role in inhibiting the growth of Clostridium botulinum spores in refrigerated meats. Also inhibits lipid oxidation that leads to rancidity.


Chemical Name: Sodium Nitrite
Mol. Formula: NaNO2
Mol. Weight: 69.00 g/mol
CAS No.: 7632-00-0


General Specifications

Test Specification
Characters It occurs as a white to slightly yellow, granular powder, or white or practically white, opaque, fused masses or sticks

Test A

Test B

Test C


1.       It gives reactions of Sodium

2.       It gives reactions of Nitrite

3.       Specified test

Solubility Freely soluble in water; sparingly soluble in alcohol.
pH 7.0–9.0
Limit of Aluminum-

Limit of Iron-

Limit of Selenium-

Not more than 2 ppm

Not more than 10 ppm

Not more than 30 ppm

Limit of Sodium Nitrate Not more than 0.4%


Limit of Calcium –Potassium- Not more than 100 ppm

Not more than 50 ppm

Limit of carbonate Not more than 0.02%
Total Non-Purgeable Organic Content Not more than 10 ppm
Limit of sulfate Not more than 0.01%
Limit of chloride Not more than 50 ppm
Insoluble matter Not more than 50 ppm
Loss on drying Not more than 0.25%
Heavy metals Not more than 0.002%
Residual Solvents Meets the requirements
Assay Not less than 98.0% and not more than 102.0%, calculated on the dried basis


Shelf life, Storage and Packing

It should be stored in a segregated area in a cool and ventilated place away from combustible materials. Keep in a tightly closed container, sealed until ready for use. It is packed in 25kg or 50kg HDPE bags or drums as required.


GLP, cGMP (FDA) Approved, ISO 9001, ISO 14001, ISO 45001, ISO 17025, ISO 22000, FSSC 22000, FSSAI, Halal and Kosher certified.
We observe WHO Good manufacturing practice and Good laboratory practice.

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