Side-by-Side Comparison
Food Additives & E-Numbers
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E509: Calcium Chloride (Firming Agent / Cheese Salt)
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.
E509 (Calcium Chloride / CaCl2) is an inorganic calcium mineral salt. INS 509, ADI is Not Limited (Quantum Satis), serving as a crucial firming agent in canned tomatoes, tofu coagulant, and rennet coagulation restorer in pasteurized milk cheese making.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E251 | E509 |
|
INS / Codex Number
|
INS 251 | INS 509 |
|
Functional Class
|
Preservative, Curing Agent, Antimicrobial | Firming Agent, Coagulant, Sequestrant, Electrolyte |
|
Acceptable Daily Intake (ADI)
|
3.7 mg / kg body weight per day (as nitrate ion) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
NaNO3 | CaCl2 |
|
Primary Mechanism
|
Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) | Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk |
|
Common Target Foods
|
Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) | Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles |
|
Dietary Compliance
|
Mineral synthesis, Halal, Kosher, Vegan compliance | Vegan (Natural brine/limestone salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 9 CFR 424.21 | EFSA Authorized / FDA GRAS (21 CFR 184.1193) |
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