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Side-by-Side Comparison Food Additives & E-Numbers

E150a: Plain Caramel (Class I Caramel Color) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)

Comparing 2 standards across 13 specifications. 13 key differences identified.

Comparing:

E150a: Plain Caramel (Class I Caramel Color)

E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)

Highlight Diffs (13)

E150a: Plain Caramel (Class I Caramel Color) →

E150a (Class I / Plain Caramel) is produced by controlled thermal heating of food carbohydrates without ammonium or sulfite compounds. INS 150a, ADI is Not Specified, yielding a warm brown-amber color in spirits, whiskey, and vinegars.

View full E150a: Plain Caramel (Class I Caramel Color) spec sheet →

E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →

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.

View full E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) spec sheet →

Specification Comparison Table

13 Parameters

Parameter / Spec	E150a: Plain Caramel (Class I Caramel Color)	E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
Functional Class	Food Color (Brown), Aromatic Flavoring	Preservative / Color Retention Agent (Curing Salt)
Acceptable Daily Intake (ADI)	Not Specified (Quantum Satis / Highest purity class)	0–0.07 mg/kg body weight per day (EFSA / JECFA)
E-Number Code	E150a	—
INS / Codex Number	INS 150a	—
Chemical Class	Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins	—
Primary Mechanism	Pyrolysis and non-enzymatic caramelization forming high-molecular-weight chromophores	—
Common Target Foods	Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales	—
Dietary Compliance	100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free	—
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 73.85)	—
INS / E-Number	—	INS 250 / E250
Chemical Formula	—	NaNO₂ (Molecular Weight: 68.995 g/mol)
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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