Side-by-Side Comparison
Food Additives & E-Numbers
E202: Potassium Sorbate (Soluble Antimicrobial) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
Comparing 2 standards across 16 specifications. 16 key differences identified.
Comparing:
E202: Potassium Sorbate (Soluble Antimicrobial)
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
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.
Xanthan gum (E415) is a high-molecular-weight microbial exopolysaccharide produced by Xanthomonas campestris fermentation, renowned for extreme pseudoplastic shear-thinning rheology, freeze-thaw stability, and gluten-free dough structural binding.
Specification Comparison Table
16 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E202 | — |
|
INS / Codex Number
|
INS 202 | — |
|
Functional Class
|
Preservative (Water-Soluble Antifungal) | — |
|
Acceptable Daily Intake (ADI)
|
11 mg / kg body weight per day (as sorbic acid equivalent) | — |
|
Chemical Formula
|
C6H7KO2 | — |
|
Primary Mechanism
|
Dissociates into sorbic acid in food matrix, blocking substrate transport in fungal cells | — |
|
Common Target Foods
|
Fruit juices, carbonated beverages, table syrups, dips, yogurt drinks, wine finishing | — |
|
Dietary Compliance
|
Vegan, Halal, Kosher Certified | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3640) | — |
|
INS / E-Number
|
— | INS 415 / E415 |
|
Polymer Structure
|
— | Cellulose β-(1,4)-D-glucan backbone with trisaccharide side chains (mannose-glucuronic acid-mannose) |
|
Molecular Weight
|
— | 2.0 × 10⁶ to 5.0 × 10⁶ Da (2–5 MDa) |
|
Rheological Behavior
|
— | Extreme Pseudoplasticity (Shear-thinning index n ≈ 0.15–0.25) |
|
Yield Stress
|
— | High at rest (suspends dense particulates like herbs in salad dressing permanently) |
|
Thermal Stability
|
— | Maintains constant viscosity from 0°C to 100°C across pH 2.0 to 12.0 |
|
Synergistic Gelation
|
— | Forms thermo-reversible firm gels when blended with Locust Bean Gum (E410) or Guar Gum (E412) |
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