Side-by-Side Comparison
Food Additives & E-Numbers
E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E220: Sulfur Dioxide (Antioxidant & Wine Preservative)
E410: Locust Bean Gum (Carob Bean Gum / LBG)
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.
E410 (Locust Bean Gum / LBG) is a galactomannan polysaccharide milled from the seeds of the carob tree (Ceratonia siliqua). INS 410, ADI is Not Limited (Quantum Satis), providing smooth melt-down and freeze-thaw ice crystal inhibition in premium ice creams.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E220 | E410 |
|
INS / Codex Number
|
INS 220 | INS 410 |
|
Functional Class
|
Preservative, Antioxidant, Enzymatic Browning Inhibitor | Thickener, Stabilizer, Syneresis Inhibitor |
|
Acceptable Daily Intake (ADI)
|
0.7 mg / kg body weight per day (as SO2 equivalent) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Molecular SO2 penetrates microbial membranes; bisulfite (HSO3-) cleaves disulfide bonds in enzymes and binds acetaldehyde | Synergistically cross-links with xanthan gum and carrageenan to form elastic gels and halt ice crystallization |
|
Common Target Foods
|
Wines (Contains sulfites declaration >10mg/L), dried apricots, ciders, potato starch | Ice creams (prevents icy graininess), cream cheeses, infant formula thickeners, fruit sauces |
|
Dietary Compliance
|
Vegan, Halal, Kosher, Major Allergen Declaration Mandatory | 100% Vegan (Carob tree seed endosperm), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3862 - Banned on raw produce) | EFSA Authorized / FDA GRAS (21 CFR 184.1343) |
|
Chemical Formula
|
SO2 | — |
|
Mannose to Galactose Ratio
|
— | 4 : 1 (High mannose backbone requires heating to 85°C for full hydration) |
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