Side-by-Side Comparison
Food Additives & E-Numbers
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
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.
E440 (Pectin) is a complex heteropolysaccharide rich in alpha-(1->4)-linked D-galacturonic acid extracted from citrus peels and apple pomace. INS 440, ADI is Not Limited (Quantum Satis), the global gold standard gelling agent for jams, jellies, and fruit spreads.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E251 | E440 |
|
INS / Codex Number
|
INS 251 | INS 440(i) / 440(ii) |
|
Functional Class
|
Preservative, Curing Agent, Antimicrobial | Gelling Agent, Thickener, Stabilizer, Soluble Fiber |
|
Acceptable Daily Intake (ADI)
|
3.7 mg / kg body weight per day (as nitrate ion) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) | HM forms junction zones with sugar (Brix > 55%) + acid (pH < 3.5); LM gels with calcium ions (Ca2+) |
|
Common Target Foods
|
Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) | Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes |
|
Dietary Compliance
|
Mineral synthesis, Halal, Kosher, Vegan compliance | 100% Vegan (Citrus peel/apple extraction), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 9 CFR 424.21 | EFSA Authorized / FDA GRAS (21 CFR 184.1588) |
|
Chemical Formula
|
NaNO3 | — |
|
Primary Classes
|
— | High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%) |
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