Side-by-Side Comparison
Food Additives & E-Numbers
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E338: Phosphoric Acid (Cola Acidulant)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E338: Phosphoric Acid (Cola 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.
E338 (Phosphoric Acid / H3PO4) is a mineral inorganic acid providing a uniquely dry, tangy, astringent sourness. INS 338, group ADI is 40 mg/kg bw/day (as phosphorus), the quintessential acidulant in cola beverages and processed cheeses.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E251 | E338 |
|
INS / Codex Number
|
INS 251 | INS 338 |
|
Functional Class
|
Preservative, Curing Agent, Antimicrobial | Acidulant, Acidity Regulator, Sequestrant, Emulsifying Salt |
|
Acceptable Daily Intake (ADI)
|
3.7 mg / kg body weight per day (as nitrate ion) | 40 mg / kg body weight per day (Group ADI as phosphorus) |
|
Chemical Formula
|
NaNO3 | H3PO4 (pKa1 2.15) |
|
Primary Mechanism
|
Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) | Lowers beverage pH to ~2.5 with a clean, sharp, non-fruity tang; retards bacterial outgrowth |
|
Common Target Foods
|
Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) | Cola soft drinks, root beers, processed cheese melts, sports hydration drinks |
|
Dietary Compliance
|
Mineral synthesis, Halal, Kosher, Vegan compliance | Vegan (Mineral phosphate synthesis), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 9 CFR 424.21 | EFSA Authorized / FDA GRAS (21 CFR 182.1073) |
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