Side-by-Side Comparison
Food Additives & E-Numbers
E140: Chlorophyll & Chlorophyllins (Green Color) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E140: Chlorophyll & Chlorophyllins (Green Color)
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
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.
E251 (Sodium Nitrate / NaNO3) is an inorganic salt serving as a slow-release chemical reservoir of nitrite in long-aged cured meats and hard cheeses. INS 251, ADI is 3.7 mg/kg bw/day, enzymatically reduced into nitrite over months of curing.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E140 | E251 |
|
INS / Codex Number
|
INS 140(i) | INS 251 |
|
Functional Class
|
Food Color (Green) | Preservative, Curing Agent, Antimicrobial |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 3.7 mg / kg body weight per day (as nitrate ion) |
|
Chemical Formula
|
C55H72MgN4O5 (Chlorophyll a) | NaNO3 |
|
Primary Mechanism
|
Light absorption in red (660nm) and blue (430nm) spectra, reflecting vibrant botanical green | Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) |
|
Common Target Foods
|
Pesto, spinach pasta, mint confectionery, olive oil blends, liqueurs | Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) |
|
Dietary Compliance
|
100% Vegan (Plant solvent extraction), Halal, Kosher | Mineral synthesis, Halal, Kosher, Vegan compliance |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.125 | EFSA Authorized / FDA 9 CFR 424.21 |
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