Side-by-Side Comparison
Food Additives & E-Numbers
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
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.
L-Ascorbic Acid (E300, C6H8O6) is a water-soluble antioxidant, dough conditioner, and vitamin fortifier that scavenges dissolved oxygen, prevents fruit enzymatic browning, and cross-links wheat gluten disulfide bridges in commercial baking.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
INS / E-Number
|
INS 250 / E250 | INS 300 / E300 |
|
Chemical Formula
|
NaNO₂ (Molecular Weight: 68.995 g/mol) | C₆H₈O₆ (Molecular Weight: 176.12 g/mol) |
|
Acceptable Daily Intake (ADI)
|
0–0.07 mg/kg body weight per day (EFSA / JECFA) | Not Specified (Quantum Satis / GRAS under FDA 21 CFR 182.3013) |
|
Functional Class
|
Preservative / Color Retention Agent (Curing Salt) | — |
|
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 | — |
|
Functional Classes
|
— | Antioxidant / Flour Treatment Agent / Sequestrant / Nutrient Supplement |
|
Solubility
|
— | 330 g/L in water at 20°C |
|
Redox Potential
|
— | +0.06 V at pH 7.0 (readily donates two electrons to dehydroascorbic acid) |
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