Side-by-Side Comparison
Food Additives & E-Numbers
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E334: L-Tartaric Acid (Wine & Baking Acidulant)
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.
E334 (L(+)-Tartaric Acid) is a dicarboxylic organic acid recovered as potassium bitartrate by-product from wine barrels. INS 334, ADI has historically been set at up to 20 mg/kg bw/day by JECFA, delivering a sharp, lingering tartness in candies, soft drinks, and baking powders.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E251 | E334 |
|
INS / Codex Number
|
INS 251 | INS 334 |
|
Functional Class
|
Preservative, Curing Agent, Antimicrobial | Acidity Regulator, Acidulant, Synergist for Antioxidants |
|
Acceptable Daily Intake (ADI)
|
3.7 mg / kg body weight per day (as nitrate ion) | Historically up to 20 mg / kg body weight per day (JECFA: 0–6 mg/kg unconditional + 6–20 mg/kg conditional acceptance) |
|
Chemical Formula
|
NaNO3 | C4H6O6 (2,3-dihydroxybutanedioic acid) |
|
Primary Mechanism
|
Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) | Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda |
|
Common Target Foods
|
Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) | Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment |
|
Dietary Compliance
|
Mineral synthesis, Halal, Kosher, Vegan compliance | 100% Vegan (Wine by-product), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 9 CFR 424.21 | EFSA Authorized / FDA GRAS (21 CFR 184.1099) |
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