Nitrogen oxides

Food additives Europe numbers: E918 

Nitrogen oxides (NOx) are not commonly used as food excipients. Here's why:

• Safety Concerns: Nitrogen oxides are a group of gases, including nitric oxide (NO), nitrogen dioxide (NO2), and nitrous oxide (N2O). While NO has some biological functions, higher concentrations of NOx can be irritating to the lungs and may not be safe for consumption [1].
• Limited Functionality: Unlike typical food excipients that serve specific purposes like thickening or preserving, NOx wouldn't offer functionalities typically desired in food processing.

There's a possibility of minimal indirect uses related to NOx:

• Indirect Exposure: In some cases, certain curing salts used for meats might release small amounts of NOx as a byproduct during the curing process. However, the focus of these salts is the curing action, not the NOx production. Additionally, regulations limit the amount of nitrites/nitrates allowed in cured meats to ensure safety.
• Packaging Applications: Some food packaging materials might incorporate special technologies that involve minuscule amounts of NOx for specific functions like preservation. However, these wouldn't directly interact with the food itself.