Side-by-Side Comparison
Food Additives & E-Numbers
E224: Potassium Metabisulfite (Campden Salt) vs. E627: Disodium Guanylate (GMP Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E224: Potassium Metabisulfite (Campden Salt)
E627: Disodium Guanylate (GMP Umami Synergist)
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.
E627 (Disodium 5'-Guanylate / GMP) is the sodium salt of guanylic acid, a purine nucleotide naturally concentrated in dried shiitake mushrooms. INS 627, ADI is Not Specified, exhibiting massive 8x–30x synergistic umami amplification when paired with MSG.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E224 | E627 |
|
INS / Codex Number
|
INS 224 | INS 627 |
|
Functional Class
|
Preservative, Antioxidant, Sanitizer | Flavor Enhancer (Purine Nucleotide Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
0.7 mg / kg body weight per day (as SO2 equivalent) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
K2S2O5 | C10H12N5Na2O8P · xH2O |
|
Primary Mechanism
|
Releases free SO2 and potassium ions, neutralizing wild yeasts and preventing enzymatic must oxidation | Binds allosteric site on T1R1/T1R3 umami receptor, locking glutamate into the orthosteric binding pocket |
|
Common Target Foods
|
Grape must, commercial wines, ciders, lemon juice concentrates, dried fruit processing | Savory snack seasonings (Doritos, chips), instant ramen noodle seasoning packets, bouillon cubes |
|
Dietary Compliance
|
Vegan, Halal, Kosher (Allergen labeling required) | Vegan (Microbial fermentation of tapioca/sugar), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3637) | EFSA Authorized / FDA GRAS (21 CFR 172.530) |
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