What it does
It produces cured colour, by reacting with myoglobin to form the pink nitrosyl pigment that is stable to cooking. It produces cured flavour, which is a distinct and recognisable profile rather than an absence of anything. It protects against oxidation, by binding iron. And it provides a microbiological hurdle, specifically against Clostridium botulinum, which is a safety function rather than a quality one.
Where it works
Cured and cooked meats of every kind: ham, bacon, salami, frankfurters, cold cuts.
Where it does not
A clean label project that removes it has to rebuild four things, and the fourth is a safety function rather than a quality one. Vegetable derived nitrite sources change the declaration without changing the chemistry, which several markets now treat accordingly. This entry describes what nitrite does; it does not propose a route to removing it.
What it interacts with
Ascorbate and erythorbate, which accelerate colour development. pH. Salt, with which it is always used.
