Side-by-Side Comparison
Food Additives & E-Numbers
E202: Potassium Sorbate (Soluble Antimicrobial) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E202: Potassium Sorbate (Soluble Antimicrobial)
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E202 (Potassium Sorbate) is the potassium salt of sorbic acid, offering 58% water solubility at room temperature. INS 202, group ADI is 11 mg/kg bw/day, widely utilized in beverages, syrups, and cosmetics to block yeast fermentation.
E260 (Acetic Acid / Ethanoic acid) is a natural carboxylic acid produced via aerobic Acetobacter fermentation of ethanol. INS 260, ADI is Not Limited (Quantum Satis), giving vinegar its characteristic pungent sour flavor and pickling preservative action.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E202 | E260 |
|
INS / Codex Number
|
INS 202 | INS 260 |
|
Functional Class
|
Preservative (Water-Soluble Antifungal) | Acidity Regulator, Preservative, Flavoring Tastant |
|
Acceptable Daily Intake (ADI)
|
11 mg / kg body weight per day (as sorbic acid equivalent) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C6H7KO2 | CH3COOH (pKa 4.76) |
|
Primary Mechanism
|
Dissociates into sorbic acid in food matrix, blocking substrate transport in fungal cells | Lowers pH below 4.2, destroying bacterial cell membrane proton motive force |
|
Common Target Foods
|
Fruit juices, carbonated beverages, table syrups, dips, yogurt drinks, wine finishing | Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup |
|
Dietary Compliance
|
Vegan, Halal, Kosher Certified | 100% Vegan (Biological vinegar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3640) | EFSA Authorized / FDA GRAS (21 CFR 184.1005) |
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