Sodium Topic - Related Articles - Page 14
E335 - Sodium Tartrates
Characteristics: Sodium tartrate E 335 belongs to the group of natural antioxidants, used as an acidity regulator, salt substitute, oxidizer, emulsifier, fixate
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E201 - Sodium Sorbate
Characteristics: Sodium sorbate is one of the most common preservatives - substances that extend the shelf life of food, protect them from spoilage, bacteria, viruses. In appearance
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E524 - Sodium Hydroxide
Characteristic: Sodium hydroxide can be in the form of white granules, flakes, rods. The substance is slightly slippery to the touch. Caustic soda dissolves well in water, ethanol, methanol. Their supplement
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E250 - Sodium Nitrite
Characteristics: E 250 is the potassium salt of nitric acid. The food additive is used as a color improver and fixative, as a preservative in the food industry, added
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E640 - Glycine And Its Sodium Salt
Characteristic: Glycine is an odorless and colorless crystalline powder or crystals. Completely soluble in water, in alcohol and ether is practically insoluble. It occurs naturally in all living things
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E500 - Sodium Carbonates
Characteristics: Sodium carbonate is a colorless crystal, it can also be found in the form of granular or crystalline powder. The substance dissolves well in water, in ethanol it is practically not
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E211 - Sodium Benzoate
Characteristics: E 211 is a frequently used preservative that guarantees the freshness of the products. Inhibits the development of cells of yeast, fungi and some bacteria. It is found naturally in blueberries
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E316 - Sodium Erythorbate
Characteristics: Food supplement E 316 (sodium erythorbate or sodium iso ascorbate - Sodium erythorbate or Sodium isoascorbate) is an antioxidant, which is the sodium salt of ascorbic acid. Etc
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E365 - Sodium Fumarate
Characteristics: Sodium salt of fumaric acid or sodium fumarate is a dietary supplement belonging to the group of antioxidants. Antioxidants are substances that fight oxidative pro
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Potassium At The Expense Of Sodium In Food Brings Health
British scientists have shown that increasing potassium intake with food and decreasing salt intake lowers blood pressure and the risk of stroke.
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