Side-by-Side Comparison
Food Additives & E-Numbers
E200: Sorbic Acid (Antifungal Preservative) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E200: Sorbic Acid (Antifungal Preservative)
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
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.
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
|
E200 | E251 |
|
INS / Codex Number
|
INS 200 | INS 251 |
|
Functional Class
|
Preservative (Antifungal, Antimicrobial) | Preservative, Curing Agent, Antimicrobial |
|
Acceptable Daily Intake (ADI)
|
11 mg / kg body weight per day (as sorbic acid) | 3.7 mg / kg body weight per day (as nitrate ion) |
|
Chemical Formula
|
C6H8O2 | NaNO3 |
|
Primary Mechanism
|
Un-dissociated acid penetrates mold/yeast cell membranes, inhibiting enolase and dehydrogenase enzymes | Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) |
|
Common Target Foods
|
Cheese wraps, baked pastries, dried fruits, fermented pickles, wine stabilization | Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) |
|
Dietary Compliance
|
100% Vegan (Chemical synthesis), Halal, Kosher | Mineral synthesis, Halal, Kosher, Vegan compliance |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3089) | EFSA Authorized / FDA 9 CFR 424.21 |
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