Side-by-Side Comparison
Food Additives & E-Numbers
E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E220: Sulfur Dioxide (Antioxidant & Wine Preservative)
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E220 (Sulfur Dioxide / SO2) is an inorganic gas dissolved in water to generate bisulfite and sulfite ions, providing potent antimicrobial and polyphenol oxidase enzyme-inhibiting properties. INS 220, group ADI is 0.7 mg/kg bw/day.
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, Antioxidant, Enzymatic Browning Inhibitor | Preservative / Color Retention Agent (Curing Salt) |
|
Acceptable Daily Intake (ADI)
|
0.7 mg / kg body weight per day (as SO2 equivalent) | 0–0.07 mg/kg body weight per day (EFSA / JECFA) |
|
Chemical Formula
|
SO2 | NaNO₂ (Molecular Weight: 68.995 g/mol) |
|
E-Number Code
|
E220 | — |
|
INS / Codex Number
|
INS 220 | — |
|
Primary Mechanism
|
Molecular SO2 penetrates microbial membranes; bisulfite (HSO3-) cleaves disulfide bonds in enzymes and binds acetaldehyde | — |
|
Common Target Foods
|
Wines (Contains sulfites declaration >10mg/L), dried apricots, ciders, potato starch | — |
|
Dietary Compliance
|
Vegan, Halal, Kosher, Major Allergen Declaration Mandatory | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3862 - Banned on raw produce) | — |
|
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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