Side-by-Side Comparison
Food Additives & E-Numbers
E101: Riboflavin (Vitamin B2 Yellow Color) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E101: Riboflavin (Vitamin B2 Yellow Color)
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E101 (Riboflavin / Vitamin B2) is an authorized yellow food colorant and essential micronutrient produced via microbial fermentation of Ashbya gossypii. INS 101(i), ADI is 0.5 mg/kg bw/day, commonly used to fortify cereals and color sauces.
Sodium nitrite (E250, NaNO2) is an inorganic salt used in cured charcuterie, bacon, and processed meats to inhibit Clostridium botulinum neurotoxin germination, fix cured pink nitrosyl-myoglobin color, and retard lipid autoxidation.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
Functional Class
|
Food Color (Yellow-Orange), Nutrient Fortificant | Preservative / Color Retention Agent (Curing Salt) |
|
Acceptable Daily Intake (ADI)
|
0.5 mg / kg body weight per day | 0–0.07 mg/kg body weight per day (EFSA / JECFA) |
|
Chemical Formula
|
C17H20N4O6 | NaNO₂ (Molecular Weight: 68.995 g/mol) |
|
E-Number Code
|
E101 | — |
|
INS / Codex Number
|
INS 101(i) | — |
|
Primary Mechanism
|
Yellow chromophore acting as precursor to flavin coenzymes (FAD/FMN) | — |
|
Common Target Foods
|
Fortified breakfast cereals, baby foods, pasta, dairy desserts, energy drinks | — |
|
Dietary Compliance
|
100% Vegan (Microbial fermentation), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.450) | — |
|
INS / E-Number
|
— | INS 250 / E250 |
|
USDA Maximum Residual Level
|
— | 156 ppm in cured meat / 200 ppm in dry cured ham / 120 ppm in bacon with ascorbate |
|
Botulism Inhibition Threshold
|
— | Inhibits Clostridium botulinum spore outgrowth at ≥50–100 mg/kg in presence of NaCl |
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