Side-by-Side Comparison
Food Additives & E-Numbers
E200: Sorbic Acid (Antifungal Preservative) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E200: Sorbic Acid (Antifungal Preservative)
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E200 (Sorbic Acid / 2,4-hexadienoic acid) is an unsaturated organic carboxylic acid preservative with broad antifungal and antimold activity. INS 200, group ADI is 11 mg/kg bw/day (expressed as sorbic acid), active across acidic and neutral pH up to 6.5.
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
|
Preservative (Antifungal, Antimicrobial) | Preservative / Color Retention Agent (Curing Salt) |
|
Acceptable Daily Intake (ADI)
|
11 mg / kg body weight per day (as sorbic acid) | 0–0.07 mg/kg body weight per day (EFSA / JECFA) |
|
Chemical Formula
|
C6H8O2 | NaNO₂ (Molecular Weight: 68.995 g/mol) |
|
E-Number Code
|
E200 | — |
|
INS / Codex Number
|
INS 200 | — |
|
Primary Mechanism
|
Un-dissociated acid penetrates mold/yeast cell membranes, inhibiting enolase and dehydrogenase enzymes | — |
|
Common Target Foods
|
Cheese wraps, baked pastries, dried fruits, fermented pickles, wine stabilization | — |
|
Dietary Compliance
|
100% Vegan (Chemical synthesis), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3089) | — |
|
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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