Side-by-Side Comparison
Food Additives & E-Numbers
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E330: Citric Acid (Universal Acidulant / Chelator)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E330: Citric Acid (Universal Acidulant / Chelator)
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.
E330 (Citric Acid) is a tricarboxylic organic acid produced by industrial fermentation of Aspergillus niger on carbohydrate substrates. INS 330, ADI is Not Limited (Quantum Satis), the single most widely used acidulant, flavor enhancer, and metal chelator on Earth.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E251 | E330 |
|
INS / Codex Number
|
INS 251 | INS 330 |
|
Functional Class
|
Preservative, Curing Agent, Antimicrobial | Acidity Regulator, Acidulant, Sequestrant, Antioxidant Synergist |
|
Acceptable Daily Intake (ADI)
|
3.7 mg / kg body weight per day (as nitrate ion) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
NaNO3 | C6H8O7 (2-hydroxypropane-1,2,3-tricarboxylic acid) |
|
Primary Mechanism
|
Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) | Delivers bright citrus sourness; chelates pro-oxidant metal ions (Fe/Cu); activates pectin gelation |
|
Common Target Foods
|
Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) | Citrus beverages, candy/confectionery, jams, canned tomatoes, cheese curdling, soft drinks |
|
Dietary Compliance
|
Mineral synthesis, Halal, Kosher, Vegan compliance | 100% Vegan (Aspergillus fungal sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 9 CFR 424.21 | EFSA Authorized / FDA GRAS (21 CFR 184.1033) |
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