What You Need to Know
Plant-derived nitrates (e.g., celery powder, beetroot) are enzymatically reduced to nitrites in an acidic matrix, providing 200–300 ppm nitrite that inhibits Clostridium botulinum and contributes cured flavor. Concurrently, a 1:1 salt–sugar blend creates osmotic pressure that dehydrates the surface, lowering water activity below 0.85 and suppressing spoilage bacteria. Polyphenol-rich extracts act as antioxidants, delaying lipid oxidation and extending shelf life.
The Science
Primary Reaction
Reduction of plant-derived nitrates to nitrites; osmotic dehydration; antioxidant action