Side-by-Side Comparison
Food Additives & E-Numbers
E211: Sodium Benzoate (Acid Beverage Preservative) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E211: Sodium Benzoate (Acid Beverage Preservative)
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
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.
E471 is an authorized food emulsifier composed of glycerol esterified with one or two fatty acid chains (glycerol monostearate / monooleate). INS 471, ADI is Not Limited (Quantum Satis), globally recognized as the ultimate crumb softener and amylose complexing agent in bakery.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E211 | E471 |
|
INS / Codex Number
|
INS 211 | INS 471 |
|
Functional Class
|
Preservative (Antibacterial, Antifungal) | Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer |
|
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 | Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling |
|
Common Target Foods
|
Acidic soft drinks, sparkling waters, salad dressings, jams, pickles, soy sauce | Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes |
|
Dietary Compliance
|
Vegan, Halal, Kosher | Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1733) | EFSA Authorized / FDA GRAS (21 CFR 184.1505) |
|
Chemical Formula
|
C7H5NaO2 | — |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | 3.5 – 4.5 (Lipophilic water-in-oil emulsifier) |
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