Side-by-Side Comparison
Food Additives & E-Numbers
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E965: Maltitol (Sugar Alcohol / 90% Sweetness)
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.
E965 (Maltitol) is a disaccharide polyol sugar alcohol produced by hydrogenation of maltose derived from cornstarch. INS 965(i), ADI is Not Specified (Excessive consumption may have laxative effect), delivering 90% the sweetness of sugar with 2.1 kcal/g.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E251 | E965 |
|
INS / Codex Number
|
INS 251 | INS 965(i) (Powder) / 965(ii) (Syrup) |
|
Functional Class
|
Preservative, Curing Agent, Antimicrobial | Bulk Sweetener, Humectant, Texturizer |
|
Acceptable Daily Intake (ADI)
|
3.7 mg / kg body weight per day (as nitrate ion) | Not Specified (Quantum Satis / Laxative warning required) |
|
Common Target Foods
|
Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) | Sugar-free chocolates, sugar-free gummy bears, baked bars, chewing gum |
|
Dietary Compliance
|
Mineral synthesis, Halal, Kosher, Vegan compliance | Vegan (Cornstarch origin), Halal, Kosher, Non-cariogenic |
|
Safety Approval
|
EFSA Authorized / FDA 9 CFR 424.21 | EFSA Authorized / FDA GRAS (21 CFR 184.1444) |
|
Chemical Formula
|
NaNO3 | — |
|
Primary Mechanism
|
Micrococcus and Staphylococcus bacterial nitrate reductase slowly converts nitrate (NO3-) into bioactive nitrite (NO2-) | — |
|
Relative Sweetness Index
|
— | 90% Sucrose |
|
Caloric Value
|
— | 2.1 kcal / g (47% fewer calories than sugar) kcal/g |
|
Glycemic Index (GI)
|
— | 35 (Maltitol powder) / 52 (Maltitol syrup) |
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