Side-by-Side Comparison
Food Additives & E-Numbers
E162: Beetroot Red (Betanin) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E162: Beetroot Red (Betanin)
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E162 (Beetroot Red / Betanin) is a water-soluble red-purple betacyanin pigment pressed or extracted from red beets (Beta vulgaris). INS 162, ADI is Not Limited (Quantum Satis), used in dairy, ice creams, and sausages.
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
|
E162 | E251 |
|
INS / Codex Number
|
INS 162 | INS 251 |
|
Functional Class
|
Food Color (Red-Purple) | 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
|
C24H26N2O13 (Betanin glucoside) | NaNO3 |
|
Primary Mechanism
|
Betanidin glycoside absorbing green light (535–538nm) to reflect intense magenta-red | Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) |
|
Common Target Foods
|
Strawberry yogurt, berry ice creams, confectionery, fruit preparations | Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) |
|
Dietary Compliance
|
100% Vegan (Beetroot juice extract), Halal, Kosher | Mineral synthesis, Halal, Kosher, Vegan compliance |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.40) | EFSA Authorized / FDA 9 CFR 424.21 |
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