Side-by-Side Comparison
Food Additives & E-Numbers
E160a: Beta-Carotene (Provitamin A Orange Color) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E160a: Beta-Carotene (Provitamin A Orange Color)
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E160a (Beta-Carotene) is a fat-soluble orange carotenoid tetraterpenoid obtained by synthesis, fermentation of Blakeslea trispora, or plant extraction. INS 160a(i)/(ii), ADI is Not Specified, providing deep orange-yellow hues in dairy, juices, and fats.
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), Provitamin A Fortificant | Preservative / Color Retention Agent (Curing Salt) |
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis from dietary/fermentation forms) | 0–0.07 mg/kg body weight per day (EFSA / JECFA) |
|
Chemical Formula
|
C40H56 | NaNO₂ (Molecular Weight: 68.995 g/mol) |
|
E-Number Code
|
E160a | — |
|
INS / Codex Number
|
INS 160a(i) / 160a(ii) | — |
|
Primary Mechanism
|
11 conjugated double-bond chromophore system absorbing blue-violet light; converts into 2 molecules of retinol (Vitamin A) | — |
|
Common Target Foods
|
Butter, margarine, processed cheeses, orange juices, baked pastries | — |
|
Dietary Compliance
|
Vegan (Plant/Fermentation), Halal, Kosher Certified | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.95) | — |
|
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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