Side-by-Side Comparison
Food Additives & E-Numbers
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) vs. E338: Phosphoric Acid (Cola Acidulant)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E338: Phosphoric Acid (Cola Acidulant)
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.
E338 (Phosphoric Acid / H3PO4) is a mineral inorganic acid providing a uniquely dry, tangy, astringent sourness. INS 338, group ADI is 40 mg/kg bw/day (as phosphorus), the quintessential acidulant in cola beverages and processed cheeses.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
Chemical Formula
|
NaNO₂ (Molecular Weight: 68.995 g/mol) | H3PO4 (pKa1 2.15) |
|
Functional Class
|
Preservative / Color Retention Agent (Curing Salt) | Acidulant, Acidity Regulator, Sequestrant, Emulsifying Salt |
|
Acceptable Daily Intake (ADI)
|
0–0.07 mg/kg body weight per day (EFSA / JECFA) | 40 mg / kg body weight per day (Group ADI as phosphorus) |
|
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
|
— | E338 |
|
INS / Codex Number
|
— | INS 338 |
|
Primary Mechanism
|
— | Lowers beverage pH to ~2.5 with a clean, sharp, non-fruity tang; retards bacterial outgrowth |
|
Common Target Foods
|
— | Cola soft drinks, root beers, processed cheese melts, sports hydration drinks |
|
Dietary Compliance
|
— | Vegan (Mineral phosphate synthesis), Halal, Kosher |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS (21 CFR 182.1073) |
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