Side-by-Side Comparison
Food Additives & E-Numbers
E202: Potassium Sorbate (Soluble Antimicrobial) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E202: Potassium Sorbate (Soluble Antimicrobial)
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
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.
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
|
E202 | E251 |
|
INS / Codex Number
|
INS 202 | INS 251 |
|
Functional Class
|
Preservative (Water-Soluble Antifungal) | Preservative, Curing Agent, Antimicrobial |
|
Acceptable Daily Intake (ADI)
|
11 mg / kg body weight per day (as sorbic acid equivalent) | 3.7 mg / kg body weight per day (as nitrate ion) |
|
Chemical Formula
|
C6H7KO2 | NaNO3 |
|
Primary Mechanism
|
Dissociates into sorbic acid in food matrix, blocking substrate transport in fungal cells | Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) |
|
Common Target Foods
|
Fruit juices, carbonated beverages, table syrups, dips, yogurt drinks, wine finishing | Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) |
|
Dietary Compliance
|
Vegan, Halal, Kosher Certified | Mineral synthesis, Halal, Kosher, Vegan compliance |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3640) | EFSA Authorized / FDA 9 CFR 424.21 |
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