Side-by-Side Comparison
Food Additives & E-Numbers
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
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.
E501 (Potassium Carbonates / K2CO3) is an inorganic alkaline mineral salt. INS 501(i), ADI is Not Limited (Quantum Satis), used as the key 'Kansui' alkaline agent in Japanese ramen noodles and in the Dutch processing of cocoa powder.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
Chemical Formula
|
NaNO₂ (Molecular Weight: 68.995 g/mol) | K2CO3 |
|
Functional Class
|
Preservative / Color Retention Agent (Curing Salt) | Acidity Regulator, Alkaline Leavening, Kansui Salt |
|
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
|
— | E501 |
|
INS / Codex Number
|
— | INS 501(i) (Potassium Carbonate) |
|
Primary Mechanism
|
— | Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow |
|
Common Target Foods
|
— | Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening |
|
Dietary Compliance
|
— | Vegan (Mineral salt), Halal, Kosher |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS (21 CFR 184.1619) |
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