Side-by-Side Comparison
Food Additives & E-Numbers
E211: Sodium Benzoate (Acid Beverage Preservative) vs. E414: Gum Arabic (Acacia Gum Emulsifier)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E211: Sodium Benzoate (Acid Beverage Preservative)
E414: Gum Arabic (Acacia Gum Emulsifier)
E211 (Sodium Benzoate) is the sodium salt of benzoic acid, highly soluble and active against yeasts and bacteria in acidic environments (pH < 4.5). INS 211, group ADI is 5 mg/kg bw/day, the standard antimicrobial in carbonated soft drinks and fruit juices.
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
|
E211 | E414 |
|
INS / Codex Number
|
INS 211 | INS 414 |
|
Functional Class
|
Preservative (Antibacterial, Antifungal) | Emulsifier, Stabilizer, Encapsulating Agent, Prebiotic Fiber |
|
Acceptable Daily Intake (ADI)
|
5 mg / kg body weight per day (as benzoic acid equivalent) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
In acidic media, converts to lipophilic undissociated benzoic acid which disrupts intracellular pH and anaerobic glycolysis in microbes | Amphiphilic glycoprotein anchors hydrophobic oil droplets while polysaccharide branches project into water, preventing coalescence |
|
Common Target Foods
|
Acidic soft drinks, sparkling waters, salad dressings, jams, pickles, soy sauce | Citrus soft drinks (Suspends essential oils), gummy candies, confectionery pan coatings, flavor spray drying |
|
Dietary Compliance
|
Vegan, Halal, Kosher | 100% Vegan (Wild Acacia tree gum), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1733) | EFSA Authorized / FDA GRAS (21 CFR 184.1330) |
|
Chemical Formula
|
C7H5NaO2 | — |
|
Chemical Structure
|
— | Arabinogalactan core covalently linked to hydroxyproline-rich peptide chains (~2% protein) |
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