Side-by-Side Comparison
Food Additives & E-Numbers
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E509: Calcium Chloride (Firming Agent / Cheese 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.
E509 (Calcium Chloride / CaCl2) is an inorganic calcium mineral salt. INS 509, ADI is Not Limited (Quantum Satis), serving as a crucial firming agent in canned tomatoes, tofu coagulant, and rennet coagulation restorer in pasteurized milk cheese making.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
Chemical Formula
|
NaNO₂ (Molecular Weight: 68.995 g/mol) | CaCl2 |
|
Functional Class
|
Preservative / Color Retention Agent (Curing Salt) | Firming Agent, Coagulant, Sequestrant, Electrolyte |
|
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
|
— | E509 |
|
INS / Codex Number
|
— | INS 509 |
|
Primary Mechanism
|
— | Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk |
|
Common Target Foods
|
— | Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles |
|
Dietary Compliance
|
— | Vegan (Natural brine/limestone salt), Halal, Kosher |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS (21 CFR 184.1193) |
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