Side-by-Side Comparison
Food Additives & E-Numbers
E160a: Beta-Carotene (Provitamin A Orange Color) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E160a: Beta-Carotene (Provitamin A Orange Color)
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E160a (Beta-Carotene) is a fat-soluble orange carotenoid tetraterpenoid obtained by synthesis, fermentation of Blakeslea trispora, or plant extraction. INS 160a(i)/(ii), ADI is Not Specified, providing deep orange-yellow hues in dairy, juices, and fats.
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
|
E160a | E251 |
|
INS / Codex Number
|
INS 160a(i) / 160a(ii) | INS 251 |
|
Functional Class
|
Food Color (Yellow-Orange), Provitamin A Fortificant | Preservative, Curing Agent, Antimicrobial |
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis from dietary/fermentation forms) | 3.7 mg / kg body weight per day (as nitrate ion) |
|
Chemical Formula
|
C40H56 | NaNO3 |
|
Primary Mechanism
|
11 conjugated double-bond chromophore system absorbing blue-violet light; converts into 2 molecules of retinol (Vitamin A) | Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) |
|
Common Target Foods
|
Butter, margarine, processed cheeses, orange juices, baked pastries | Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) |
|
Dietary Compliance
|
Vegan (Plant/Fermentation), Halal, Kosher Certified | Mineral synthesis, Halal, Kosher, Vegan compliance |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.95) | EFSA Authorized / FDA 9 CFR 424.21 |
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