Side-by-Side Comparison
Food Additives & E-Numbers
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
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.
Monosodium Glutamate (E621, MSG, C5H8NO4Na) is the sodium salt of L-glutamic acid produced via Corynebacterium glutamicum sugar fermentation, activating human T1R1/T1R3 heterodimer umami taste receptors to enhance savory mouthfeel.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Functional Class
|
Preservative, Curing Agent, Antimicrobial | Flavor Enhancer (Umami savory tastant) |
|
Acceptable Daily Intake (ADI)
|
3.7 mg / kg body weight per day (as nitrate ion) | 30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987) |
|
Chemical Formula
|
NaNO3 | C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate) |
|
E-Number Code
|
E251 | — |
|
INS / Codex Number
|
INS 251 | — |
|
Primary Mechanism
|
Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) | — |
|
Common Target Foods
|
Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) | — |
|
Dietary Compliance
|
Mineral synthesis, Halal, Kosher, Vegan compliance | — |
|
Safety Approval
|
EFSA Authorized / FDA 9 CFR 424.21 | — |
|
INS / E-Number
|
— | INS 621 / E621 |
|
Taste Receptor Target
|
— | T1R1 + T1R3 G-protein coupled receptor (GPCR) heterodimer + mGluR4 |
|
Sodium Content
|
— | 12.3% Sodium by weight (compared to 39.3% in standard table salt NaCl) |
|
Synergistic Umami Multiplication
|
— | 1:1 ratio with E627 (Disodium Guanylate) / E631 (Disodium Inosinate) increases umami perception up to 8-fold |
Other Alternatives to Compare
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E162: Beetroot Red (Betanin) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →