Side-by-Side Comparison
Food Additives & E-Numbers
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
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.
L-Ascorbic Acid (E300, C6H8O6) is a water-soluble antioxidant, dough conditioner, and vitamin fortifier that scavenges dissolved oxygen, prevents fruit enzymatic browning, and cross-links wheat gluten disulfide bridges in commercial baking.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Acceptable Daily Intake (ADI)
|
3.7 mg / kg body weight per day (as nitrate ion) | Not Specified (Quantum Satis / GRAS under FDA 21 CFR 182.3013) |
|
Chemical Formula
|
NaNO3 | C₆H₈O₆ (Molecular Weight: 176.12 g/mol) |
|
E-Number Code
|
E251 | — |
|
INS / Codex Number
|
INS 251 | — |
|
Functional Class
|
Preservative, Curing Agent, Antimicrobial | — |
|
Primary Mechanism
|
Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) | — |
|
Common Target Foods
|
Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) | — |
|
Dietary Compliance
|
Mineral synthesis, Halal, Kosher, Vegan compliance | — |
|
Safety Approval
|
EFSA Authorized / FDA 9 CFR 424.21 | — |
|
INS / E-Number
|
— | INS 300 / E300 |
|
Functional Classes
|
— | Antioxidant / Flour Treatment Agent / Sequestrant / Nutrient Supplement |
|
Solubility
|
— | 330 g/L in water at 20°C |
|
Redox Potential
|
— | +0.06 V at pH 7.0 (readily donates two electrons to dehydroascorbic acid) |
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