Side-by-Side Comparison
Food Additives & E-Numbers
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E260: Acetic Acid (Vinegar Acidulant / 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.
E260 (Acetic Acid / Ethanoic acid) is a natural carboxylic acid produced via aerobic Acetobacter fermentation of ethanol. INS 260, ADI is Not Limited (Quantum Satis), giving vinegar its characteristic pungent sour flavor and pickling preservative action.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
Chemical Formula
|
NaNO₂ (Molecular Weight: 68.995 g/mol) | CH3COOH (pKa 4.76) |
|
Functional Class
|
Preservative / Color Retention Agent (Curing Salt) | Acidity Regulator, Preservative, Flavoring Tastant |
|
Acceptable Daily Intake (ADI)
|
0–0.07 mg/kg body weight per day (EFSA / JECFA) | Not Limited (Quantum Satis) |
|
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 | — |
|
E-Number Code
|
— | E260 |
|
INS / Codex Number
|
— | INS 260 |
|
Primary Mechanism
|
— | Lowers pH below 4.2, destroying bacterial cell membrane proton motive force |
|
Common Target Foods
|
— | Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup |
|
Dietary Compliance
|
— | 100% Vegan (Biological vinegar fermentation), Halal, Kosher |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS (21 CFR 184.1005) |
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