Side-by-Side Comparison
Food Additives & E-Numbers
E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E220: Sulfur Dioxide (Antioxidant & Wine Preservative)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
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.
Monosodium Glutamate (E621, MSG, C5H8NO4Na) is the sodium salt of L-glutamic acid produced via Corynebacterium glutamicum sugar fermentation, activating human T1R1/T1R3 heterodimer umami taste receptors to enhance savory mouthfeel.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Functional Class
|
Preservative, Antioxidant, Enzymatic Browning Inhibitor | Flavor Enhancer (Umami savory tastant) |
|
Acceptable Daily Intake (ADI)
|
0.7 mg / kg body weight per day (as SO2 equivalent) | 30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987) |
|
Chemical Formula
|
SO2 | C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate) |
|
E-Number Code
|
E220 | — |
|
INS / Codex Number
|
INS 220 | — |
|
Primary Mechanism
|
Molecular SO2 penetrates microbial membranes; bisulfite (HSO3-) cleaves disulfide bonds in enzymes and binds acetaldehyde | — |
|
Common Target Foods
|
Wines (Contains sulfites declaration >10mg/L), dried apricots, ciders, potato starch | — |
|
Dietary Compliance
|
Vegan, Halal, Kosher, Major Allergen Declaration Mandatory | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3862 - Banned on raw produce) | — |
|
INS / E-Number
|
— | INS 621 / E621 |
|
Taste Receptor Target
|
— | T1R1 + T1R3 G-protein coupled receptor (GPCR) heterodimer + mGluR4 |
|
Sodium Content
|
— | 12.3% Sodium by weight (compared to 39.3% in standard table salt NaCl) |
|
Synergistic Umami Multiplication
|
— | 1:1 ratio with E627 (Disodium Guanylate) / E631 (Disodium Inosinate) increases umami perception up to 8-fold |
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