Side-by-Side Comparison
Food Additives & E-Numbers
E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E220: Sulfur Dioxide (Antioxidant & Wine Preservative)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
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.
E635 (I+G) is a standardized 50/50 co-crystallized blend of disodium inosinate (E631) and disodium guanylate (E627). INS 635, ADI is Not Specified, serving as the commercial standard umami booster in global food manufacturing.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E220 | E635 |
|
INS / Codex Number
|
INS 220 | INS 635 |
|
Functional Class
|
Preservative, Antioxidant, Enzymatic Browning Inhibitor | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Acceptable Daily Intake (ADI)
|
0.7 mg / kg body weight per day (as SO2 equivalent) | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Molecular SO2 penetrates microbial membranes; bisulfite (HSO3-) cleaves disulfide bonds in enzymes and binds acetaldehyde | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Wines (Contains sulfites declaration >10mg/L), dried apricots, ciders, potato starch | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
Vegan, Halal, Kosher, Major Allergen Declaration Mandatory | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3862 - Banned on raw produce) | EFSA Authorized / FDA GRAS |
|
Chemical Formula
|
SO2 | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
Other Alternatives to Compare
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E162: Beetroot Red (Betanin) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →