Side-by-Side Comparison
Food Additives & E-Numbers
E170: Calcium Carbonate (Mineral White Color / Anti-Caking) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E170: Calcium Carbonate (Mineral White Color / Anti-Caking)
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E170 (Calcium Carbonate / CaCO3) is a fine mineral salt mined from limestone or precipitated synthetically. INS 170(i), ADI is Not Limited (Quantum Satis), serving as a white surface colorant, acidity buffer, anti-caking agent, and calcium nutrient fortificant.
E251 (Sodium Nitrate / NaNO3) is an inorganic salt serving as a slow-release chemical reservoir of nitrite in long-aged cured meats and hard cheeses. INS 251, ADI is 3.7 mg/kg bw/day, enzymatically reduced into nitrite over months of curing.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E170 | E251 |
|
INS / Codex Number
|
INS 170(i) | INS 251 |
|
Functional Class
|
Food Color (White / Opacifier), Anti-Caking, Acidity Regulator, Nutrient | Preservative, Curing Agent, Antimicrobial |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 3.7 mg / kg body weight per day (as nitrate ion) |
|
Chemical Formula
|
CaCO3 | NaNO3 |
|
Primary Mechanism
|
High refractive index light scattering creating white opacity; neutralizes acids to calcium salts and CO2 | Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) |
|
Common Target Foods
|
Chewing gum coatings, plant milks (Soy/Almond calcium fortification), baking powders, tablets | Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) |
|
Dietary Compliance
|
Vegan (Mineral limestone), Halal, Kosher | Mineral synthesis, Halal, Kosher, Vegan compliance |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1191) | EFSA Authorized / FDA 9 CFR 424.21 |
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