Side-by-Side Comparison
Food Additives & E-Numbers
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
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.
Lecithin (E322) is a complex mixture of zwitterionic polar phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) derived from soybeans, sunflower seeds, or egg yolks, functioning as an amphiphilic oil-in-water surfactant and chocolate viscosity reducer.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
INS / E-Number
|
INS 250 / E250 | INS 322i (Lecithin) / INS 322ii (Partially Hydrolyzed) |
|
Acceptable Daily Intake (ADI)
|
0–0.07 mg/kg body weight per day (EFSA / JECFA) | Not Specified (Quantum Satis / GRAS under FDA 21 CFR 184.1400) |
|
Chemical Formula
|
NaNO₂ (Molecular Weight: 68.995 g/mol) | — |
|
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 | — |
|
Primary Phospholipid Composition
|
— | 19–21% Phosphatidylcholine (PC), 8–20% PE, 10–15% PI |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | HLB 4.0–6.0 (Standard unbleached) / HLB 8.0–10.0 (Enzymatically modified lyso-lecithin) |
|
Acetone-Insoluble Matter
|
— | ≥ 60.0% (standard benchmark of active phospholipid content) |
|
Major Sources
|
— | Soybean (Glycine max), Sunflower (Helianthus annuus - non-GMO / allergen-free), Rapeseed, Egg yolk |
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