Side-by-Side Comparison
Food Additives & E-Numbers
E200: Sorbic Acid (Antifungal Preservative) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E200: Sorbic Acid (Antifungal Preservative)
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
E200 (Sorbic Acid / 2,4-hexadienoic acid) is an unsaturated organic carboxylic acid preservative with broad antifungal and antimold activity. INS 200, group ADI is 11 mg/kg bw/day (expressed as sorbic acid), active across acidic and neutral pH up to 6.5.
Lecithin (E322) is a complex mixture of zwitterionic polar phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) derived from soybeans, sunflower seeds, or egg yolks, functioning as an amphiphilic oil-in-water surfactant and chocolate viscosity reducer.
Specification Comparison Table
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Acceptable Daily Intake (ADI)
|
11 mg / kg body weight per day (as sorbic acid) | Not Specified (Quantum Satis / GRAS under FDA 21 CFR 184.1400) |
|
E-Number Code
|
E200 | — |
|
INS / Codex Number
|
INS 200 | — |
|
Functional Class
|
Preservative (Antifungal, Antimicrobial) | — |
|
Chemical Formula
|
C6H8O2 | — |
|
Primary Mechanism
|
Un-dissociated acid penetrates mold/yeast cell membranes, inhibiting enolase and dehydrogenase enzymes | — |
|
Common Target Foods
|
Cheese wraps, baked pastries, dried fruits, fermented pickles, wine stabilization | — |
|
Dietary Compliance
|
100% Vegan (Chemical synthesis), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3089) | — |
|
INS / E-Number
|
— | INS 322i (Lecithin) / INS 322ii (Partially Hydrolyzed) |
|
Primary Phospholipid Composition
|
— | 19–21% Phosphatidylcholine (PC), 8–20% PE, 10–15% PI |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | HLB 4.0–6.0 (Standard unbleached) / HLB 8.0–10.0 (Enzymatically modified lyso-lecithin) |
|
Acetone-Insoluble Matter
|
— | ≥ 60.0% (standard benchmark of active phospholipid content) |
|
Major Sources
|
— | Soybean (Glycine max), Sunflower (Helianthus annuus - non-GMO / allergen-free), Rapeseed, Egg yolk |
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