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Sodium bisulfite (or sodium bisulphite, sodium hydrogen sulfite) is a chemical mixture with the approximate chemical formula NaHSO 3. Sodium bisulfite is not a real compound, [ 2 ] but a mixture of salts that dissolve in water to give solutions composed of sodium and bisulfite ions.
Chemical pulping involves dissolving lignin in order to extract the cellulose from the wood fiber. The different processes of chemical pulping include the Kraft process, which uses caustic soda and sodium sulfide and is the most common; alternatively, the use of sulfurous acid is known as the sulfite process, the neutral sulfite semichemical is treated as a third process separate from sulfite ...
Sulfites used in food processing (but not as a preservative) are required to be listed if they are not incidental additives (21 CFR 101.100(a)(3)), and if there are more than 10 ppm in the finished product (21 CFR 101.100(a)(4)) On July 8, 1986, sodium bisulfite (and other sulfites : "The chemicals affected by the order are sulfur dioxide ...
The bisulfite ion (IUPAC-recommended nomenclature: hydrogensulfite) is the ion HSO − 3. Salts containing the HSO − 3 ion are also known as "sulfite lyes". [1] Sodium bisulfite is used interchangeably with sodium metabisulfite (Na 2 S 2 O 5). Sodium metabisulfite dissolves in water to give a solution of Na + HSO − 3. Na 2 S 2 O 5 + H 2 O ...
Sodium bisulfate, also known as sodium hydrogen sulfate, [a] is the sodium salt of the bisulfate anion, with the molecular formula NaHSO 4. Sodium bisulfate is an acid salt formed by partial neutralization of sulfuric acid by an equivalent of sodium base, typically in the form of either sodium hydroxide (lye) or sodium chloride (table salt).
Sulfites that can be added to foods in Canada are potassium bisulfite, potassium metabisulfite, sodium bisulfite, sodium dithionite, sodium metabisulfite, sodium sulfite, sulfur dioxide and sulfurous acid. These can also be declared using the common names sulfites, sulfates, sulfiting agents. [2]
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.
The lignin is first precipitated by acidifying the liquor with CO 2 then washed (other methods for isolation exist). Reaction with sodium sulfite or sodium bisulfite and an aldehyde under a basic environment completes sulfonation. Here the sulfonic acid groups end up on the aromatic ring instead of the aliphatic sidechain. [3]