Side-by-Side Comparison
Food Additives & E-Numbers
E211: Sodium Benzoate (Acid Beverage Preservative) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E211: Sodium Benzoate (Acid Beverage Preservative)
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E211 (Sodium Benzoate) is the sodium salt of benzoic acid, highly soluble and active against yeasts and bacteria in acidic environments (pH < 4.5). INS 211, group ADI is 5 mg/kg bw/day, the standard antimicrobial in carbonated soft drinks and fruit juices.
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 (Antibacterial, Antifungal) | Preservative / Color Retention Agent (Curing Salt) |
|
Acceptable Daily Intake (ADI)
|
5 mg / kg body weight per day (as benzoic acid equivalent) | 0–0.07 mg/kg body weight per day (EFSA / JECFA) |
|
Chemical Formula
|
C7H5NaO2 | NaNO₂ (Molecular Weight: 68.995 g/mol) |
|
E-Number Code
|
E211 | — |
|
INS / Codex Number
|
INS 211 | — |
|
Primary Mechanism
|
In acidic media, converts to lipophilic undissociated benzoic acid which disrupts intracellular pH and anaerobic glycolysis in microbes | — |
|
Common Target Foods
|
Acidic soft drinks, sparkling waters, salad dressings, jams, pickles, soy sauce | — |
|
Dietary Compliance
|
Vegan, Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1733) | — |
|
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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