Side-by-Side Comparison
Food Additives & E-Numbers
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) vs. E414: Gum Arabic (Acacia Gum Emulsifier)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E251: Sodium Nitrate (Chile Saltpeter / Slow Curing)
E414: Gum Arabic (Acacia Gum Emulsifier)
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.
E414 (Gum Arabic / Acacia Gum) is a complex arabinogalactan-protein glycoprotein exudate harvested from Acacia senegal trees. INS 414, ADI is Not Limited (Quantum Satis), the premier film-forming emulsifier for citrus beverage flavor oils.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E251 | E414 |
|
INS / Codex Number
|
INS 251 | INS 414 |
|
Functional Class
|
Preservative, Curing Agent, Antimicrobial | Emulsifier, Stabilizer, Encapsulating Agent, Prebiotic 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-) | Amphiphilic glycoprotein anchors hydrophobic oil droplets while polysaccharide branches project into water, preventing coalescence |
|
Common Target Foods
|
Prosciutto di Parma, dry-cured salamis, Gouda cheeses (prevents late blowing by Clostridium tyrobutyricum) | Citrus soft drinks (Suspends essential oils), gummy candies, confectionery pan coatings, flavor spray drying |
|
Dietary Compliance
|
Mineral synthesis, Halal, Kosher, Vegan compliance | 100% Vegan (Wild Acacia tree gum), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 9 CFR 424.21 | EFSA Authorized / FDA GRAS (21 CFR 184.1330) |
|
Chemical Formula
|
NaNO3 | — |
|
Chemical Structure
|
— | Arabinogalactan core covalently linked to hydroxyproline-rich peptide chains (~2% protein) |
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