Side-by-Side Comparison
Food Additives & E-Numbers
E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E220: Sulfur Dioxide (Antioxidant & Wine Preservative)
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E220 (Sulfur Dioxide / SO2) is an inorganic gas dissolved in water to generate bisulfite and sulfite ions, providing potent antimicrobial and polyphenol oxidase enzyme-inhibiting properties. INS 220, group ADI is 0.7 mg/kg bw/day.
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
|
E220 | E260 |
|
INS / Codex Number
|
INS 220 | INS 260 |
|
Functional Class
|
Preservative, Antioxidant, Enzymatic Browning Inhibitor | Acidity Regulator, Preservative, Flavoring Tastant |
|
Acceptable Daily Intake (ADI)
|
0.7 mg / kg body weight per day (as SO2 equivalent) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
SO2 | CH3COOH (pKa 4.76) |
|
Primary Mechanism
|
Molecular SO2 penetrates microbial membranes; bisulfite (HSO3-) cleaves disulfide bonds in enzymes and binds acetaldehyde | Lowers pH below 4.2, destroying bacterial cell membrane proton motive force |
|
Common Target Foods
|
Wines (Contains sulfites declaration >10mg/L), dried apricots, ciders, potato starch | Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup |
|
Dietary Compliance
|
Vegan, Halal, Kosher, Major Allergen Declaration Mandatory | 100% Vegan (Biological vinegar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3862 - Banned on raw produce) | EFSA Authorized / FDA GRAS (21 CFR 184.1005) |
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