Side-by-Side Comparison
Food Additives & E-Numbers
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E422: Glycerol (Glycerin Humectant & Solvent)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E422: Glycerol (Glycerin Humectant & Solvent)
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.
E422 (Glycerol / Glycerin) is a sweet, viscous trihydroxy alcohol (polyol) obtained via lipid hydrolysis. INS 422, ADI is Not Limited (Quantum Satis), acting as an essential humectant, moisture retainer, and freeze-point depressant in baked goods and icings.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E251 | E422 |
|
INS / Codex Number
|
INS 251 | INS 422 |
|
Functional Class
|
Preservative, Curing Agent, Antimicrobial | Humectant, Solvent, Sweetener, Bodying Agent |
|
Acceptable Daily Intake (ADI)
|
3.7 mg / kg body weight per day (as nitrate ion) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
NaNO3 | C3H8O3 (Propane-1,2,3-triol) |
|
Primary Mechanism
|
Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) | Strongly hygroscopic triol binds water molecules, lowering water activity (aw) and preventing staling |
|
Common Target Foods
|
Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) | Fondant icings, soft-baked cookies, energy bars, cake sponges, liqueur bodying |
|
Dietary Compliance
|
Mineral synthesis, Halal, Kosher, Vegan compliance | Vegan (When derived from plant fats), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 9 CFR 424.21 | EFSA Authorized / FDA GRAS (21 CFR 184.1320) |
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