#sodium nitrite for sale

[ibuychemikals]

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[allthecanadianpolitics]

Trigger warning: This article discusses topics of self-harm

A Canadian man arrested earlier this year, accused of selling suicide-aiding substances, is now being investigated in the UK for possible links to 88 poisoning deaths.

On March 31, Peel Regional Police (PRP) began investigating the online sale and distribution of sodium nitrite after a sudden death suspected to involve the consumption of the substance.

PRP describes sodium nitrite as "a white, crystalline substance used as a food additive and commonly found in processed meats."

"Intentional consumption of certain amounts of this substance can reduce oxygen levels, impair breathing and can result in death," officials said. [...]

Continue Reading.

Tagging: @politicsofcanada

[cthulhubert]

The cheapest I usually find bacon near me these days is 4 to 5$ a pound (usually gotta spring for the 3 pound package too).

Pork belly at Costco has stayed steady at 3.50$, and sometimes goes on sale for 3.00. You do have to buy a whole belly though, at least 10 pounds.

A 1 kilo bag of the curing salts was 15$ or so (I almost called it pink salt, but that means the Himalayan sourced sodium chloride now). I also use it for corned beef. I use like 20 grams at a time so I'm just over half way through it after several years.

Wood chips for smoking are cheap too.

So basically, home made bacon saves me a lot of money asterisk. (Asterisk: because I already own commercial grade/size cambro type containers and the spare fridge space to cure it in, and a temperature controlled smoker, and a chest freezer to keep the extra.)

Though bacon does have a big thing going for it in terms of "save money by making it at home." Even the worst I've fucked it up—and I messed up a lot of batches: mixes of uneven curing and overcooking—was still edible, tasty even. Never had to toss forty smackers of meat because I biffed something.

(On the other other hand, I think the nitrite levels in home cured stuff is higher because commercial operations have better control over curing and smoking to compensate.)

[clatterbane]

Getting one of tonight's projects underway: putting a salt rub onto this roughly 2-lb.pork loin roast I picked up on sale, so it can cure for a week or two in a baggie in the fridge for some relatively cheap hamlike product.

The seasonings here looked pretty good, so I’m planning to go with that:

Only, using that Polish curing salt according to package directions on the quantity it needs. I didn't realize until after I got it that it is apparently NOT the more concentrated Prague Powder #1 which you add in small amounts to other salt, but something more like the Morton Tender Quick back home which already has all the salt.

Unlike the Morton stuff, this doesn't have any sugar already in there--which is just as well, since I'd rather control that separately. It's just 0.6% sodium nitrite mixed into fairly coarse-feeling salt. But, since I'm hoping for a hammier vibe here, I do plan to mix a little sugar into the rub. Currently debating with myself whether I should add in a little liquid smoke, but I'll want to wait for juices to start coming out of the salted meat anyway.

Now that I do have some kind of curing salt again and the weather's getting cooler, I could probably do worse than to also get hold of some decent-looking streaky side meat to straight-up dry cure into some approximation of hillbilly-style seasoning meat. I did it before, only without the smidgen of nitrite--and it did turn out pretty good. The curing salt will help keep the bacony color so the meat is not all weirdly brownish-grey inside, and also remove the already remote risk of botulism growing in there.

[coochiequeens]

Considering that suicide is a recognized social contagion maybe the local government should have offered counseling to the TQ+ community before sharing the method of death. But if they offered counseling they might hear about people getting trans medical treatments from unlicensed doctors in the first place and admit that therapy might be a better treatment that affirming people's fantasies

Adeshola Ore Thu 29 Aug 2024

The sale of a chemical used by three transgender women who took their own lives should be restricted by the federal government, the Victorian coroner says, after an inquest heard it has been used in dozens of suicides in the state.

Victoria’s coroners court last year held an inquest into the suicides of five transgender women who died between 2020 and 2021, including that of Matt Byrne, 25, who took her life after a botched back yard surgery.

The coroner, Ingrid Giles, on Thursday morning handed down her findings, including that at least three of the woman in the cluster – Byrne, Heather Pierard and a woman referred to by the pseudonym AS – used the same chemical. They each also directly knew at least one other person in the cluster.

The inquest had found Byrne was able to obtain the chemical, sodium nitrite, from an Australian-based online company, while AS obtained it from another Australian seller. It was unclear how Pierard acquired it, Giles said.

In naming the chemical, Giles acknowledged there were risks in drawing attention to suicide methods, but said they were counter-balanced by the “prevention imperative” of reducing its availability.

Giles concluded there was likely some discussion about the chemical, including with a New South Wales person who died on 23 July 2021 by the same method.

“The fact that four people (including one in NSW) who were socially linked to one another all used this method, within a matter of months, suggests very strongly that there was information-sharing between them, or between other members of the community, about the method,” she said.

Giles said the chemical was used in 52 suicides in the state between 2017 and 2023, and it had been investigated in a recent inquest into the suicide of a Victorian man who used it to take his life.

She recommended the federal assistant minister for mental health and suicide prevention investigate ways to further restrict the online sale and distribution of sodium nitrite in Australia.

Giles also called for urgent consideration of increased funding to meet the growing demand for public-funded health services delivering gender-affirming care to transgender and gender diverse people to reduce waitlists.

She said the connections between some of the deceased suggested that “contagion” played a role and some of the deceased, including those who did not know each other personally, were aware of other deaths.

Byrne died on 30 March 2021. AS, 19, died on 9 May 2021 and Pierard died two days later.

The inquest heard that Byrne sought gender-affirmation surgery from an unlicensed non-medical person, which resulted in an aborted procedure before GPs referred her to a qualified surgeon.

Giles said the fact that Byrne resorted to back yard surgery was “confronting” and an example of the need to improve the accessibility of gender-affirming surgery.

She also found several deficiencies in Victoria police’s investigation into Bridget Flack, 28, who died between 30 November and 11 December 2020.

Flack had been seeking admission to a private mental health facility before going missing on 30 November 2020. Her body was found by members of the LGBTQ+ community near a billabong in eastern Melbourne almost two weeks later.

Police recorded Flack’s risk level as “medium” when she was missing, the inquest heard.skip past newsletter promotion

Giles said there was a failure to appropriately identify and record the risk to Flack in the initial missing person report filed on 1 December which “infected the time critical steps in the investigation”.

Giles said Victoria police failed to capture risk factors which were known to police, including her transgender status, which carried an “increased vulnerability of violence and risk of suicide”.

The initial request to have Flack’s phone location searched via triangulation was not approved, the court heard. This was due to a legislative requirement for there to be an imminent threat, which has since been removed.

When a police investigator took over the case on 4 December, Flack’s location could not be found because her phone appeared to have been switched off.

Giles said the decision to not authorise triangulation of Flacks’ phone on the first request led to the search for her being based on less reliable data and delayed the discovery of her body.

“This led to considerable distress for her sister and for Mx Leigh [Flack’s sister’s husband] it also led to significant disquiet, fear, and outrage in the LGBTIQA+ community, a sentiment that unfurled and swelled in the days that followed and during which Bridget remained missing,” Giles said.

She recommended Victoria police implement all five recommendations from its review into Flack’s death, including identifying risks specific to priority communities such as LGBTQ+ people in missing person cases.

Giles also recommended mandatory LGBTQ+ training for all police and to improve data collection in relation to transgender and gender diverse people.

A Victoria police spokesperson said the organisation was aware of the recommendations made by the coroner and would consider them.

Outside the court, Flack’s sister Angela Pucci Love remembered Bridget as a fierce and dedicated activist.

“She was an artist, smart in every sense, a loyal and passionate person who loved to look after people around her and support causes very special to her,” she said.

 In Australia, the crisis support service Lifeline is 13 11 14. In the UK and Ireland, Samaritans can be contacted on freephone 116 123, or email jo@samaritans.org or jo@samaritans.ie. In the US, you can call or text the National Suicide Prevention Lifeline on 988, chat on 988lifeline.org, or text HOME to 741741 to connect with a crisis counselor. Other international helplines can be found at befrienders.org

[this-is-my-main-i-follow-from]

Cure (recipe at bottom)

100g of cure #1: 6.25g (6 250mg) sodium nitrite; 93.75g salt (sodium chloride).

10g cure 1: 0.625g (625mg) NaNO2; 9.375g salt.

1g: 0.0625g (62.5mg); 0.9375g.

Alright. If my recipe calls for 3g cure for every 1kg of meat, I am getting (62.5x3=)187.5mg nitrite/kg. If I am curing 4kg then it is (187.5x4=)750mg. If I am curing 500g then it is (187.5x0.5=)93.75mg nitrite.

100g of cure #2: 5.67g (5 670mg) sodium nitrite; 3.63g (3 630mg) sodium nitrate; 9.3 (9 300mg) both; 90.07g salt.

10g cure 2: 0.567g (567mg) nitrite; 0.363g (363mg) NaNO3; 0.93g (930mg) both; 9.07g salt.

1g: 0.0567 (56.7mg) ite; 0.0363g (36.3mg) ate; 0.093g (93mg) both

If my recipe calls for 3g of cure for every 1kg of meat, I am getting 170.1mg nitrite/kg & 0.1089g nitrate/kg, or 279mg both/kg.

EU regulation says 150mg. Good thing I'm in Canada.

Alright so, celery leaf.

"Cold-smoked sausages containing 2.58% of freeze-dried celery (corresponding to 150 mg/kg of nitrate) or 150 mg/kg nitrite or 150 mg/kg nitrate were manufactured with S. xylosus or with S. xylosus and P. pentosaceus mixture."

This seems to imply that they cured meat with normal 150mg nitrate, then they cured meat with 150mg nitrate in the form of celery, & they cured meat with 150m nitrite. To get 150mg nitrate in the form of celery, they needed 25.8g of freeze dried celery powder.

According to my assumptions, there are 150mg of nitrate in 25.8g celery powder.

Celery Total Nitrate Content (mg kg−1[which means ppm or mg/kg]): 1103, 1544, 1495, according to different sources

That is for fresh celery & not dried celery leaves. How much weight does celery lose when dried? If I wanted to do the math, I would find a conversion for something like parsley leaves weight fresh vs dry & celery fresh vs freeze dried. Either that or multiply away the water weight from celery.

"The five different sausage formulations were: Control negative (CN) no nitrate added; Control positive (CP) 150 mg/kg potassium nitrate; Group with celery powder (GSe) 3 g/kg celery powder. Based on Sindelar et al. (2006), a mild effect on the colour of the meat was expected from celery and spinach, and beet powder was added in two lots."

So here it seems like they are treating 3g of celery as equivalent to 150mg nitrate.

This is a far cry from 26g of celery equivalent to 150mg.

Celery is 95% water. According to my brother, dry celery has 14 000mg (14g) of nitrate in one kilo.

If I need 279mg of nitrates/ites for one kilogram of meat, how many grams of dried celery powder do I need?

279 is basically 280mg. I need 20grams of dried celery.

So without further ado, here is my recipe:

For every kilogram of meat you want to cure, you need the following:

Salt: 25g (& an extra 3g from cure 2)

Cure 2: 3g (280mg nitrate/ite, 2.7g salt); ALTERNATIVELY - Dried celery leaf powder: 20g

Dry sage: 0.9g

Rosemary: 0.6g

Fennel seed: 1g

Ground fennel: 1g

White pepper: 0.3g

Garlic powder: 0.5g

Chianti (italian/tuscan red wine from sangiovese grape)

Mixing vessel, something with which to open the chianti, gram scale, fridge/cooler, plastic bag/vacuum seal bag, probably a tray or smth to do this on.

Keep all the parts apart until you are ready to mix. You'd be surprised how often you forget that you already did a part of it. Phone rings? Oh now where was I. Did I already get the salt? Hmm...

Weigh the meat you want to cure. Multiply each number by how many kilos of meat you have. Measure the ingredients all apart.

Wet with wine until it is like sand at the beach. Pack on all the salt mix. Do not waste any because this is already measured for this amount of meat. Put it into the bag & seal.

Store in the fridge for a few weeks up to a few months.

When ready, I would suggest using a thermocirculator to low-temperature pasteurize it, & then it is safe to store for another few months.

(Here is what my teacher said: Yes, once we cured the whole muscle, we store it under refrigeration to cure through. Depending on the cut and temp, that's usually about 3-4 weeks for the Coppa and 2-3 for the lomo, as reference. You can keep it vac sealed with the curing ingredients for months. Max I've done personally is 5 months. After the curing phase, I cooked them sous vide. And it's neat because once it's been cooked sous vide, the shelf life in the fridge is then also months.)

[stopsadienorth]

i have a much longer post on my blog if interested, but here's some things you can do to help combat one of the most dangerous and accessible suicide methods.

the following link leads to a bill that would ban the sale of sodium nitrite at high purities to civilians.

H.R.4310 - Youth Poisoning Protection Act

you can click "Contact Your Member" on the side panel and write an email explaining how important this bill is to you to your local senate representative.

call your local hospital pharmacy, and ask what they would do in the event of a sodium nitrite overdose. demand that they have the cure, methylene blue, in stock. many hospitals don't even have this on hand, and even fewer first responders are prepared or informed on what to do.

if your partner is suicidal, your friend, your child, please make sure to vet any packages they get, make sure their immediate family and friends know not to let them ship to their address. (example: shipping to your address for a "christmas gift" for their partner) make sure you know exactly what to do in this situation, and that your local hospital is prepared. if you ever find your suicidal loved one unconscious, in cardiac arrest, rapid/stalled breathing, coughing, incoherent speech, vomiting, with an empty glass nearby or salty breath, pass on the information to emergency services that you suspect it is a sodium nitrite overdose.

Please, spread this for those who might need it right now

U.S. suicide hotline: call or text 988 (available 24 hours)

U.S. trans lifeline: (877) 565-8860 (when you call, you’ll speak to a trans/nonbinary peer operator. full anonymity and confidentiality)

Substance Abuse and Mental Health Services Administration (SAMHSA) National Helpline: 1-800-662-HELP (4357) – provides 24/7 confidential support and referrals for individuals and families facing mental health and substance use disorders, including panic attacks and anxiety.

LGBT National Help Center: (888) 843-4564

Trevor Project: Call (866) 488-7386, text START to 678-678, or chat online.

Take care of yourself and each other. Please stay safe ♡

[namansharma0950]

아질산나트륨 (Sodium Nitrite) 가격 추세, 시장 통찰력 및 예측 예측

아질산나트륨(Sodium Nitrite)은 다양한 산업적 용도가 있는 무기염으로, 특히 식품 보존과 다양한 화학 공정에 사용됩니다. 이러한 부문에 참여하는 기업이라면 아질산나트륨 가격에 영향을 미치는 요인을 이해하는 것이 중요합니다.

아질산나트륨에 대한 세계적 수요

아질산나트륨에 대한 세계적 수요는 다양한 용도에 의해 주도됩니다.

식품 보존(육류 염지): 중요한 용도는 육류 염지이며, 아질산나트륨은 방부제 역할을 하여 박테리아 성장(특히 보툴리즘을 유발하는 Clostridium botulinum)을 억제하고 염지육의 특징적인 색상과 풍미에 기여합니다. 산업용 화학 물질 생산: 염료, 안료 및 기타 질소 함유 화합물을 포함한 다양한 유기 및 무기 화학 물질 생산에서 전구체로 사용됩니다. 기타 용도: 금속 처리, 사진 촬�� 및 화학 실험실의 시약을 포함한 다양한 다른 용도에 사용됩니다. 아질산나트륨 가격에 영향을 미치는 요인

아질산나트륨의 가격에는 여러 가지 요인이 영향을 미칩니다.

원자재 비용(수산화나트륨 및 질산염/질산): 가장 일반적인 생산 방법은 수산화나트륨(NaOH)을 질산염(종종 질산나트륨, NaNO₃) 또는 질산(HNO₃)과 반응시키는 것입니다. 이러한 원자재 가격의 변동은 아질산나트륨 가격에 직접적인 영향을 미칩니다.

실시간으로 받으세요 아질산나트륨(Sodium Nitrite) 물가: https://www.analystkorea.com/Pricing-data/sodium-nitrite-4263 수산화나트륨(가성소다): 염소-알칼리 공정의 제품인 수산화나트륨 가격은 전기 비용과 염소-알칼리 시장의 수요/공급 균형(염소 포함)에 영향을 받습니다. 질산염/질산: 질산 생산은 암모니아에 크게 의존하며, 이는 다시 천연 가스 가격과 관련이 있습니다. 따라서 천연 가스 가격은 질산염/질산 비용에 간접적으로 영향을 미칩니다. 천연 가스 가격(질산/질산염을 통한 간접적 영향): 암모니아와 천연 가스의 영향을 받는 질산/질산염에 대한 의존성을 감안할 때 천연 가스 가격의 변동은 아질산나트륨 가격에 간접적이지만 관련성 있는 영향을 미칩니다. 염소-알칼리 시장 역학(수산화나트륨을 통한 간접적 영향): 염소-알칼리 산업의 역학, 특히 염소와 가성소다 수요와 가격은 수산화나트륨 투입을 통해 아질산나트륨 가격에 영향을 미칩니다. 공급 ​​및 수요 역학: 글로벌 경제 상황과 식품 가공 및 다양한 산업 분야의 활동은 아질산나트륨 수요에 영향을 미칩니다. 육류 소비 패턴 및 다양한 화학 제품에 대한 수요와 같은 특정 산업 동향도 아질산나트륨 수요에 상당한 영향을 미칠 수 있습니다. 공급은 원자재 가용성, 아질산나트륨 생산 능력, 공장 유지 관리 및 계획되지 않은 정전에 영향을 받을 수 있습니다. 지정학적 요인: 무역 긴장, 지정학적 위험, 공급망 중단은 아질산나트륨과 그 원료의 가용성과 가격에 영향을 미칠 수 있습니다. 환경 및 식품 안전 규정: 식품의 아질산염 수준과 관련된 규정과 아질산염의 생산 및 취급과 관련된 환경 규정은 생산 비용에 영향을 미치고 시장 역학에 영향을 미칠 수 있습니다. 현재 시장 동향 및 가격 전망

아질산나트륨 시장은 세계 경제 상황, 식품 소비 동향(특히 육류 소비) 및 다양한 산업 분야의 활동에 영향을 받습니다.

주요 동향 및 전망 포인트:

육류 소비 동향: 세계 육류 소비 패턴, 특히 가공육의 변화는 아질산나트륨 수요에 영향을 미칩니다. 식품 안전 및 보존 문제: 식품 안전에 대한 지속적인 우려와 효과적인 보존 방법에 대한 필요성은 육류 염지에서 아질산나트륨 사용을 뒷받침합니다. 산업용 화학 물질 수요: 다양한 산업용 응용 분야의 수요도 전체 아질산나트륨 소비에 기여합니다. 규제 감독 및 소비자 인식: 식품 첨가물에 대한 소비자 인식과 아질산염과 관련된 잠재적 건강 문제가 증가하면 사용에 영향을 미치고 잠재적으로 대체 제품에 대한 연구를 촉진할 수 있습니다. 식품의 아질산염 수준과 관련된 규제 변경도 수요에 영향을 미칠 수 있습니다.

ANALYST KOREA

Call +1 (332) 258- 6602 55 Digital-ro 34-gil, Guro-gu, Seoul, KOREA — 08378

Website: https://www.analystkorea.com

Email: sales@analystkorea.com

[dertaglichedan]

Sodium Nitrite is a food preservative, but deadly at certain potencies

At least 12 families are suing Amazon for wrongful death or negligence after warning the compound was cheap and easy to purchase

They claim the substance was sold alongside 'bundles' including suicide instruction books and anti-vomiting medication to ensure death occurs

If you or someone you know may be struggling with suicidal thoughts, call the National Suicide Prevention Lifeline at 988

In her final moments, suicidal teen Ava Passannanti dialed 911 begging not to die

[thenewsart]

Canadian man incurs 14 new murder charges over online sodium nitrite sales

Canadian police on Tuesday announced 14 second-degree murder charges against Kenneth Law. Law, 57, of the Toronto metropolitan area, is accused of selling deadly sodium nitrite online to people at risk of committing suicide.  Law is accused of selling the substance to buyers in over 40 countries. Canadian police said Tuesday they are charging a man with 14 counts of second-degree murder along…

[chemicalresearchupdates]

Food Preservatives Market: Rising Concerns over Food Safety and Quality Propel Market Expansion

Food preservatives are substances added to food products to prevent spoilage, maintain freshness, and extend their shelf life. These additives inhibit the growth of microorganisms, such as bacteria, yeasts, and molds, which can cause food to deteriorate. By slowing down enzymatic reactions and minimizing oxidation processes, food preservatives help maintain the nutritional value and sensory qualities of the products. They are widely used in processed meats, dairy products, bakery items, sauces, snacks, and beverages. The use of food preservatives ensures food safety, reduces food waste, and meets consumer demands for longer-lasting and consistently high-quality food products.

The food preservatives market refers to the industry that deals with the production, distribution, and sale of substances used to preserve the quality, freshness, and shelf life of food products. Food preservatives are additives that help inhibit the growth of microorganisms, prevent spoilage, and maintain the nutritional value and sensory attributes of food.

Preservatives are commonly used in various food and beverage products, including processed meats, dairy products, bakery items, sauces, snacks, and beverages. They play a crucial role in preventing microbial contamination, slowing down enzymatic reactions, and minimizing oxidation processes that can lead to food deterioration.

There are different types of food preservatives available, categorized based on their mode of action:

Antimicrobial Preservatives: These inhibit the growth of bacteria, yeasts, molds, and other microorganisms. Examples include sorbic acid, benzoic acid, natamycin, and sodium nitrite.

Antioxidant Preservatives: These prevent the oxidation of fats and oils, thereby extending the shelf life of products containing them. Common examples are ascorbic acid (vitamin C), tocopherols (vitamin E), and butylated hydroxyanisole (BHA).

Chelating Agents: These compounds bind to metal ions, such as iron and copper, which can promote the deterioration of food. Ethylenediaminetetraacetic acid (EDTA) is a commonly used chelating agent.

Natural Preservatives: These are derived from natural sources and include substances like vinegar, salt, sugar, and plant extracts such as rosemary and grapefruit seed extract.

The food preservatives market is driven by several factors, including the increasing demand for convenience foods, changing consumer lifestyles, and the need to reduce food waste. Preservatives help manufacturers meet consumer expectations for longer shelf life, consistent quality, and food safety. Additionally, the growing global population and the expansion of the food and beverage industry are fueling the market's growth.

However, there are concerns regarding the potential health risks associated with certain synthetic preservatives, leading to a growing demand for natural and organic alternatives. Consumer preferences for clean label products, which are free from artificial additives, have influenced the market dynamics, leading to the development of innovative preservative solutions.

Government regulations and guidelines play a significant role in shaping the food preservatives market. Regulatory bodies, such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in Europe, establish maximum limits and safety requirements for preservatives used in food products.

In summary, the food preservatives market is a vital component of the food industry, providing solutions to enhance food safety, quality, and shelf life. The market is driven by factors like consumer demand, industry expansion, and regulatory compliance. Continuous research and development efforts are focused on improving the efficacy and safety of preservatives while addressing consumer preferences for natural and clean label products.

[stopsadienorth]

This isn't rare, don't buy into the "easily reversible" and "peaceful death" narrative that is popular on forums.

Bruce Brown, a 17 year old from Colorado, also immediately regretted taking his sodium nitrite. Nearly immediately after ingestion, he talked to a family member and said he needed to go to the hospital immediately. He didn't want to die, but he was gone before he even got to the hospital.

Colorado passed a bill limiting the sale of high concentration sodium nitrite to businesses. Sodium Nitrite has no household use and limited hobby use.

The Horrific Case of Ava Passannanti

Sodium Nitrite is not like other suicide methods, it does not require comparable amounts of will, resources, or preparation compared to other methods.

Look no further than the case of Ava Charlotte Gallego Passannanti, and her gut-wrenching obituary.

She immediately regretted taking the sodium nitrite, and called emergency services directly after ingestion, begging for her life. But it was too late. She was 18 years old.

Amazon no longer sells the chemical to consumers as it did for years, but there are still suppliers for the chemical who are knowingly selling it to assist with suicide.

Hospital staff often don't know how to treat a sodium nitrite overdose, and many hospitals don't keep the only cure, methylene blue, in stock.

Please, support the Youth Poisoning Protection Act, and call your local hospital pharmacy and ask what their treatment plan is in the event of a sodium nitrite overdose.

Check my pinned post to learn how to spot the symptoms in a loved one. Please, tell your loved ones you love them.

[yierkitchen]

What is the black coating outside the black knife made of ?

The coating outside the black knife is usually a black oxide .

The use of black coating not only makes the knife more beautiful, but also protects the knife from corrosion.Black oxide or blackening is a conversion coating for ferrous materials, stainless steel, copper and copper based alloys, zinc, powdered metals, and silver solder. It is used to add mild corrosion resistance, for appearance, and to minimize light reflection. To achieve maximal corrosion resistance the black oxide must be impregnated with oil or wax. One of its advantages over other coatings is its minimal buildup.

A black oxide solution includes salts that act as an oxidizer. That solution reacts with the iron in the steel to create a coating over the surface. On products like knife blades, manufacturers coat the blade before putting on a final edge.

It is worth noting that the longer we use the knife, the more broken the black coating will be.

There are three types of black oxide

Hot black oxide

Hot baths of sodium hydroxide, nitrates, and nitrites at 141 °C (286 °F) are used to convert the surface of the material into magnetite (Fe3O4). Water must be periodically added to the bath, with proper controls to prevent a steam explosion.

Mid-temperature black oxide

Like hot black oxide, mid-temperature black oxide converts the surface of the metal to magnetite (Fe3O4). However, mid-temperature black oxide blackens at a temperature of 200–245 °F (93–118 °C), significantly less than hot black oxide. This is advantageous because it is below the solution’s boiling point, meaning there are no caustic fumes produced.

Cold black oxide

Cold black oxide, also known as room temperature black oxide, is applied at a temperature of 65–85 °F (18–29 °C). It is not an oxide conversion coating, but rather a deposited copper selenium compound. Cold black oxide offers higher productivity and is convenient for in-house blackening. This coating produces a similar color to the one the oxide conversion does, but tends to rub off easily and offers less abrasion resistance.

So, what the advantages of the black coating?

Black blades typically are designed for tactical, low light situations, such as military combat. Since it also won’t reflect a big glare of sunlight, the coating also draws less attention if you pull it out during the day. I’ve also heard that in blade steels that are prone to rusting, it helps seal the steel from moisture. Finally, a lot of people just like the tactical look that black blades have. So there are probably a few various reasons that people get them.

And , as time flies , the coating will drop off gradually . What I want to say is that , anyway, the scratches are a feature. It makes your knives cooler, doesn’t it ?

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We do authentic professional knife sets wholesale business. We want to be your stable global supporter and partner.

We are an enterprise integrated factory and trade, specializing in designing, manufacturing and selling knife sets and other kitchen supplies. We are dedicated to providing customers with high-quality knife sets and great service.

We always make every effort to supervise the manufacturing of every nice knife.

WHY CHOOSE YIERCITY

●We have a huge selection of authentic professional knife sets.

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●We listen to our customer’s needs and adopt their feedback.

We are an official knife vendor who are verified on the knife forum with lots of third party five star reviews…and not one negative review to date.

[thesuperplayerfeature]

@mellowmelancholia replied to your post:  Oh, that won’t be necessary, but thank you for...

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@mellowmelancholia replied to your post:  Oh, that won’t be necessary, but thank you for...

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Spam (stylized as SPAM) is a brand of canned cooked pork made by Hormel Foods Corporation. It was introduced by Hormel in 1937 and gained popularity worldwide after its use during World War II. By 2003, Spam was sold in 41 countries on six continents and trademarked in over 100 countries (excluding Middle East and North Africa due to haram). Spam's basic ingredients are pork with ham added, salt, water, modified potato starch (as a binder), sugar, and sodium nitrite (as a preservative). Natural gelatin is formed during cooking in its tins on the production line. Many have raised concerns over Spam's nutritional attributes, in large part due to its high content of fat, sodium, and preservatives.

It has become the subject of several appearances in pop culture, notably a Monty Python sketch which repeated the name many times, which led to its name being borrowed for unsolicited electronic messages, especially email.

Spam was introduced by Hormel on July 5, 1937. The Oxford Encyclopedia of Food and Drink in America states that the product was intended to increase the sale of pork shoulder which was not a very popular cut. Ken Daigneau, brother of a company executive, won a $100 prize that year in a competition to name the new item. Hormel claims that the meaning of the name "is known by only a small circle of former Hormel Foods executives", but popular beliefs are that the name is an abbreviation of "spiced ham". The difficulty of delivering fresh meat to the front during World War II saw Spam become a ubiquitous part of the U.S. soldier's diet. It became variously referred to as "ham that didn't pass its physical", "meatloaf without basic training", and "Special Army Meat". Over 68,000 tonnes (150 million pounds) of Spam were purchased by the military before the war's end.

During World War II and the occupations which followed, Spam was introduced into Guam, Hawaii, Okinawa, the Philippines, and other islands in the Pacific. Immediately absorbed into native diets, it has become a unique part of the history and effects of U.S. influence in the Pacific islands.

As a consequence of World War II rationing and the Lend-Lease Act, Spam also gained prominence in the United Kingdom. British Prime Minister Margaret Thatcher later referred to it as a "wartime delicacy". In addition to increasing production for the U.K., Hormel expanded Spam output as part of Allied aid to the similarly beleaguered Soviet Union. In his memoir Khrushchev Remembers, Nikita Khrushchev declared: "Without Spam we wouldn't have been able to feed our army." Throughout the war, countries ravaged by the conflict and faced with strict food rations came to appreciate Spam.

The billionth can of Spam was sold in 1959, the seven billionth can was sold in 2007, and the eight billionth can was sold in 2012.

[teeresearch]

Food Additives Market - Forecast 2022 - 2027

Food Additives Market Overview

Food Additives Market size is estimated to reach $55,530 million by 2026, growing at a CAGR of 7.8% over 2021-2026. Food additives are considered as natural or synthetic chemicals that are added in foods to enhance the taste, texture and color and also helps in improving the appearance of food. Food additives also helps to increase the shelf life of food and keep the food fresh. Food additives are available in two different types such as natural and artificial food additives. Natural food additives are extracted naturally and are used in various foodstuff whereas artificial food additives are made synthetically. Food additives are used to reduce bacteria and contaminants in foods and are helps in preventing food borne diseases. Emulsifiers are added to make the food stable and re-used in various processed products. Enzymes are used in food owing to their specialized nature that helps to complete the reaction during processing. Ascorbic acid are used as preservatives in various food and beverage products to enhance taste and currently, sodium nitrite are added to processed and cured meals. Rising demand of convenience and packaged foods among population and growing prevalence of food borne disease is the major factor driving the growth of Food Additives Market. Furthermore, growing technological advancement in food and beverage industry, rising busy schedule owing to hectic lifestyle, rising use of food additives in food and beverage industry is set to further enhance the overall market demand for Food Additives Market for the period 2021-2026. 

Report Coverage

The report: “Food Additives Market Forecast (2021-2026)”, by Industry ARC, covers an in-depth analysis of the following segments of the Food Additives Market.

By Type: Flavor & Enhancer, Antioxidants, Anticaking Agents, Emulsifiers, Sweeteners, Stabilizers, Colorants, Fat Replacers, and Others

By Source: Natural, and Synthetic

By Application: Bakery & Confectionery, Beverages, Dairy & Frozen Products, Poultry & Sea Food Products, and Others

By Geography: North America (U.S., Canada, Mexico), Europe (U.K, Germany, Italy, France, Spain, Russia, Rest of Europe), Asia Pacific (China, Australia, Japan, South Korea, India, Rest of Asia Pacific), South America (Brazil, Argentina, Others) and Rest of the World (Middle East, Africa).

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Key Takeaways

In 2020, North America dominated the Food Additives Market owing to changing lifestyle that increases the consumption of processed food which contains food additives. Moreover, owing to busy schedule the consumption of confectionery and bakery products increases and are therefore boosting the growth of North America.

Rising demand of convenience and packaged foods among population and growing prevalence of food borne disease are enhancing the growth of the Food Additives Market. 

Detailed analysis of the Strength, Weakness, and Opportunities of the prominent manufacturers operating in the market will be provided in the Food Additives Market report.

Rising strict regulations by various government agencies is set to create hurdles for the Food Additives Market.

Food Additives Segment Analysis – By Type

The Food Additives Market based on Type can be further segmented into Flavor & Enhancer, Antioxidants, Anticaking Agents, Emulsifiers, Sweeteners, Stabilizers, Colorants, Fat Replacers, and Others. The Flavor & Enhancer segment is the major segment generating revenue in 2020. This is mainly owing to the fact that flavor and enhancer are used in various food and beverage products to enhancing the color, texture and taste that helps to attract consumers towards foods which contains flavors. Moreover, various manufacturers are also using flavors and enhancers to increase the sales of food products and thus boosting the market growth. The sweetener segment is estimated to register the fastest CAGR of 8.1% for the period 2021-2026. Sweetener are added in food to provide sweet taste in foods which contains low calories that rising the preference of sweeteners among consumers owing to rising health consciousness. Moreover, rising prevalence of diabetes among consumers increases the use of sweeteners in food for sweet taste which in turn boosting the growth of Food Additives Market.

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Food Additives Segment Analysis – By Application

The Food Additives Market based on Application can be further segmented into Bakery & Confectionery, Beverages, Dairy & Frozen Products, Poultry & Sea Food Products, and Others. The Bakery & Confectionery segment registers for the highest Food Additives Market share in 2020. This is mainly owing to the fact that food additives aid in enhancing the texture and volume of baked goods that rising the use of food additives in various bakery and confectionery products such as cakes, biscuits, cookies and many more. Moreover, rising consumer demand towards bakery and confectionery products increases the production that rising the use of food additives in bakery and confectionery application. The Beverages segment is forecasted to register the fastest CAGR of 9.2% over 2021-2026. This is mainly owing to rising demand of exotic flavours in various non-alcoholic beverages such as juices, drinks and many more. Moreover, growing trends of consuming various sports related juices with flavors among adults increases the use of food additives in beverages and are thus propelling the growth of Food Additives Market.

Food Additive Segment Analysis – By Geography

North America dominated the Food Additive Market with major share of 45% in 2020. This is owing to changing lifestyle that increases the consumption of processed food which contains food additives. Moreover, owing to busy schedule the consumption of confectionery and bakery products increases and are therefore boosting the growth of North America. Moreover, rising advancement of technology in food and beverage sector increases the developments of various new flavors which in turn driving the demand and growth of Food Additives Market.

However, Asia Pacific is projected to be the significant-growing market during the forecast period 2021-2026 owing to rising trends of consuming high-nutrient diet and rising demand of ethnic taste in Asian countries such as India, china increases the demand of food additives and thus propelling the growth of Food Additives Market.

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Food Additives Market Drivers

Rising Demand of Convenience and Packaged Foods 

Growing hectic lifestyle among consumer increases the demand of ready-to eat snacks, convenience and packaged foods is a significant factor driving the market growth. Moreover, rising consumer preference towards different type of exotic flavors in foods rising the need of processed food as food additives helps to add taste and flavor in food and also rising the shelf life of food which rising preference of consumers towards processed food and therefore rising the growth of the Food Additives Market over the period 2021-2026.

Growing Prevalence of Food Borne Disease

Food borne are caused by pathogens and contaminants present in food that increases the prevalence of food borne disease is a major factor driving the market growth. According to World Health Organization, in 2020 about 600 million cases of food borne disease occur that increases various initiatives among government to reduce the risk of food borne disease and thus increases the use of food additives which further boosting the growth of Food Additives Market over the period 2021-2026.

Covid-19 Impact: 

COVID-19 pandemic had greatly impacted the growth of Food Additives Market. During pandemic, there is a lockdown that created a disruption in supply chain and the manufacturing industries owing to less availability of human resources. Moreover, production capacity also decreases among manufacturers and are negatively impacted the growth of Food Additives Market. 

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Food Additives Market Challenges 

Strict Regulation among Various Government Agencies

The factors that is set to impede the growth of the Food Additives Market are the rising strict regulation towards food additives by various government agencies. Moreover, owing to regulation there is delay in production that is also set to create hurdles for the Food Additives Market.

Food Additives Market Landscape

Product launches, acquisitions, collaboration, joint ventures, and geographical expansions are key strategies adopted by players in the Food Additives Market. Food Additives top 10 companies are E.I. DuPont, Archer Daniels Midland Company, Eastman Chemical Company, Incorporated, CHR. Hansen Holding A/S, Kerry Group Plc, and BASF SE, IFF, Frutarom, Givaudan, and Tate & Lyle.

Food Additives Market Development

In May 2021, Eastman acquired 3F Feed and Food business in order to expand the production of food additives and is expected to drive the market growth.

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