Side-by-Side Comparison
Food Additives & E-Numbers
E100: Curcumin (Turmeric Yellow Color) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E100: Curcumin (Turmeric Yellow Color)
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E100 (Curcumin) is a natural diarylheptanoid yellow pigment extracted from the rhizomes of turmeric (Curcuma longa). INS 100(i), ADI is 3 mg/kg bw/day, providing bright yellow-orange coloration in mustard, cheese, and curry powders.
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
|
Food Color (Yellow-Orange) | Preservative / Color Retention Agent (Curing Salt) |
|
Acceptable Daily Intake (ADI)
|
3 mg / kg body weight per day | 0–0.07 mg/kg body weight per day (EFSA / JECFA) |
|
Chemical Formula
|
C21H20O6 | NaNO₂ (Molecular Weight: 68.995 g/mol) |
|
E-Number Code
|
E100 | — |
|
INS / Codex Number
|
INS 100(i) | — |
|
Primary Mechanism
|
Light absorption at 420–430nm producing vibrant golden-yellow hue; polyphenol antioxidant activity | — |
|
Common Target Foods
|
Prepared mustard, curry seasonings, margarine, cheese rinds, confectionery | — |
|
Dietary Compliance
|
100% Vegan (Turmeric root extraction), Halal, Kosher Certified | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.600) | — |
|
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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