Side-by-Side Comparison
Food Additives & E-Numbers
E202: Potassium Sorbate (Soluble Antimicrobial) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E202: Potassium Sorbate (Soluble Antimicrobial)
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E202 (Potassium Sorbate) is the potassium salt of sorbic acid, offering 58% water solubility at room temperature. INS 202, group ADI is 11 mg/kg bw/day, widely utilized in beverages, syrups, and cosmetics to block yeast fermentation.
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 (Water-Soluble Antifungal) | Preservative / Color Retention Agent (Curing Salt) |
|
Acceptable Daily Intake (ADI)
|
11 mg / kg body weight per day (as sorbic acid equivalent) | 0–0.07 mg/kg body weight per day (EFSA / JECFA) |
|
Chemical Formula
|
C6H7KO2 | NaNO₂ (Molecular Weight: 68.995 g/mol) |
|
E-Number Code
|
E202 | — |
|
INS / Codex Number
|
INS 202 | — |
|
Primary Mechanism
|
Dissociates into sorbic acid in food matrix, blocking substrate transport in fungal cells | — |
|
Common Target Foods
|
Fruit juices, carbonated beverages, table syrups, dips, yogurt drinks, wine finishing | — |
|
Dietary Compliance
|
Vegan, Halal, Kosher Certified | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3640) | — |
|
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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