Side-by-Side Comparison
Food Additives & E-Numbers
E140: Chlorophyll & Chlorophyllins (Green Color) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E140: Chlorophyll & Chlorophyllins (Green Color)
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E140 (Chlorophyll) is the natural magnesium-porphyrin green pigment extracted from grass, alfalfa, and nettles. INS 140(i), ADI is Not Limited (Quantum Satis), utilized to restore vibrant botanical green color to confectionery, oils, and pasta.
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 (Green) | Preservative / Color Retention Agent (Curing Salt) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 0–0.07 mg/kg body weight per day (EFSA / JECFA) |
|
Chemical Formula
|
C55H72MgN4O5 (Chlorophyll a) | NaNO₂ (Molecular Weight: 68.995 g/mol) |
|
E-Number Code
|
E140 | — |
|
INS / Codex Number
|
INS 140(i) | — |
|
Primary Mechanism
|
Light absorption in red (660nm) and blue (430nm) spectra, reflecting vibrant botanical green | — |
|
Common Target Foods
|
Pesto, spinach pasta, mint confectionery, olive oil blends, liqueurs | — |
|
Dietary Compliance
|
100% Vegan (Plant solvent extraction), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.125 | — |
|
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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