# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E224: Potassium Metabisulfite (Campden Salt) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist)

Comparing 2 standards across 9 specifications. 9 key differences identified.

Comparing:
E224: Potassium Metabisulfite (Campden Salt)
E631: Disodium Inosinate (IMP Meat Umami Synergist)
E224: Potassium Metabisulfite (Campden Salt) →

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.

View full E224: Potassium Metabisulfite (Campden Salt) spec sheet →
E631: Disodium Inosinate (IMP Meat Umami Synergist) →

E631 (Disodium 5'-Inosinate / IMP) is the sodium salt of inosinic acid, a purine nucleotide naturally found in aged beef, katsuobushi bonito flakes, and cured meats. INS 631, ADI is Not Specified, multiplying glutamate umami flavor.

View full E631: Disodium Inosinate (IMP Meat Umami Synergist) spec sheet →

Specification Comparison Table

9 Parameters
Parameter / Spec
E224: Potassium Metabisulfite (Campden Salt)
E631: Disodium Inosinate (IMP Meat Umami Synergist)
E-Number Code
E224 E631
INS / Codex Number
INS 224 INS 631
Functional Class
Preservative, Antioxidant, Sanitizer Flavor Enhancer (Meat Purine Umami Synergist)
Acceptable Daily Intake (ADI)
0.7 mg / kg body weight per day (as SO2 equivalent) Not Specified (Quantum Satis)
Chemical Formula
K2S2O5 C10H11N4Na2O8P · xH2O
Primary Mechanism
Releases free SO2 and potassium ions, neutralizing wild yeasts and preventing enzymatic must oxidation Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer
Common Target Foods
Grape must, commercial wines, ciders, lemon juice concentrates, dried fruit processing Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks
Dietary Compliance
Vegan, Halal, Kosher (Allergen labeling required) Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 182.3637) EFSA Authorized / FDA GRAS (21 CFR 172.535)

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Calcium Propionate (Bread Anti-Mold) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E330: Citric Acid (Universal Acidulant / Chelator) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E338: Phosphoric Acid (Cola Acidulant) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E407: Carrageenan 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Ins 500ii) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E627: Disodium Guanylate (GMP Umami Synergist) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E951: Aspartame (Dipeptide Sweetener / 200x) → Compare E224: Potassium Metabisulfite (Campden Salt) vs. E955: Sucralose (Splenda / 600x Heat-Stable 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