Side-by-Side Comparison
Food Additives & E-Numbers
E224: Potassium Metabisulfite (Campden Salt) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E224: Potassium Metabisulfite (Campden Salt)
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E224 (Potassium Metabisulfite / K2S2O5) is a white crystalline powder releasing 57.6% sulfur dioxide by weight when dissolved in acidic liquids. INS 224, ADI is 0.7 mg/kg bw/day, the premier sanitizing and stabilizing agent in commercial winemaking.
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
|
E224 | E260 |
|
INS / Codex Number
|
INS 224 | INS 260 |
|
Functional Class
|
Preservative, Antioxidant, Sanitizer | 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
|
K2S2O5 | CH3COOH (pKa 4.76) |
|
Primary Mechanism
|
Releases free SO2 and potassium ions, neutralizing wild yeasts and preventing enzymatic must oxidation | Lowers pH below 4.2, destroying bacterial cell membrane proton motive force |
|
Common Target Foods
|
Grape must, commercial wines, ciders, lemon juice concentrates, dried fruit processing | Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup |
|
Dietary Compliance
|
Vegan, Halal, Kosher (Allergen labeling required) | 100% Vegan (Biological vinegar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3637) | EFSA Authorized / FDA GRAS (21 CFR 184.1005) |
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