Side-by-Side Comparison
Food Additives & E-Numbers
E224: Potassium Metabisulfite (Campden Salt) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E224: Potassium Metabisulfite (Campden Salt)
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E224 (Potassium Metabisulfite / K2S2O5) is a white crystalline powder releasing 57.6% sulfur dioxide by weight when dissolved in acidic liquids. INS 224, ADI is 0.7 mg/kg bw/day, the premier sanitizing and stabilizing agent in commercial winemaking.
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, Sanitizer | 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
|
K2S2O5 | NaNO₂ (Molecular Weight: 68.995 g/mol) |
|
E-Number Code
|
E224 | — |
|
INS / Codex Number
|
INS 224 | — |
|
Primary Mechanism
|
Releases free SO2 and potassium ions, neutralizing wild yeasts and preventing enzymatic must oxidation | — |
|
Common Target Foods
|
Grape must, commercial wines, ciders, lemon juice concentrates, dried fruit processing | — |
|
Dietary Compliance
|
Vegan, Halal, Kosher (Allergen labeling required) | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3637) | — |
|
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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