Side-by-Side Comparison
Food Additives & E-Numbers
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
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.
E635 (I+G) is a standardized 50/50 co-crystallized blend of disodium inosinate (E631) and disodium guanylate (E627). INS 635, ADI is Not Specified, serving as the commercial standard umami booster in global food manufacturing.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Functional Class
|
Preservative / Color Retention Agent (Curing Salt) | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Acceptable Daily Intake (ADI)
|
0–0.07 mg/kg body weight per day (EFSA / JECFA) | Not Specified (Quantum Satis) |
|
INS / E-Number
|
INS 250 / E250 | — |
|
Chemical Formula
|
NaNO₂ (Molecular Weight: 68.995 g/mol) | — |
|
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
|
— | E635 |
|
INS / Codex Number
|
— | INS 635 |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
|
Primary Mechanism
|
— | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
— | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
— | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS |
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