Side-by-Side Comparison
Food Additives & E-Numbers
E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E220: Sulfur Dioxide (Antioxidant & Wine Preservative)
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
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.
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
|
E220 | E471 |
|
INS / Codex Number
|
INS 220 | INS 471 |
|
Functional Class
|
Preservative, Antioxidant, Enzymatic Browning Inhibitor | Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer |
|
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 | Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling |
|
Common Target Foods
|
Wines (Contains sulfites declaration >10mg/L), dried apricots, ciders, potato starch | Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes |
|
Dietary Compliance
|
Vegan, Halal, Kosher, Major Allergen Declaration Mandatory | Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3862 - Banned on raw produce) | EFSA Authorized / FDA GRAS (21 CFR 184.1505) |
|
Chemical Formula
|
SO2 | — |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | 3.5 – 4.5 (Lipophilic water-in-oil emulsifier) |
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