Side-by-Side Comparison
Food Additives & E-Numbers
E224: Potassium Metabisulfite (Campden Salt) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E224: Potassium Metabisulfite (Campden Salt)
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
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.
E406 (Agar-Agar) is a natural sulfated galactan polysaccharide hydrocolloid extracted from red algae seaweeds (Rhodophyta). INS 406, ADI is Not Limited (Quantum Satis), forming firm, brittle thermoreversible gels with huge hysteresis (melts at 85°C, sets at 35°C).
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E224 | E406 |
|
INS / Codex Number
|
INS 224 | INS 406 |
|
Functional Class
|
Preservative, Antioxidant, Sanitizer | Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) |
|
Acceptable Daily Intake (ADI)
|
0.7 mg / kg body weight per day (as SO2 equivalent) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Releases free SO2 and potassium ions, neutralizing wild yeasts and preventing enzymatic must oxidation | Forms double helices that aggregate into rigid 3D water-trapping gel matrices |
|
Common Target Foods
|
Grape must, commercial wines, ciders, lemon juice concentrates, dried fruit processing | Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates |
|
Dietary Compliance
|
Vegan, Halal, Kosher (Allergen labeling required) | 100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3637) | EFSA Authorized / FDA GRAS (21 CFR 184.1115) |
|
Chemical Formula
|
K2S2O5 | — |
|
Chemical Components
|
— | Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) |
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