Side-by-Side Comparison
Food Additives & E-Numbers
E224: Potassium Metabisulfite (Campden Salt) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E224: Potassium Metabisulfite (Campden Salt)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
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.
E955 (Sucralose) is a chlorinated disaccharide synthesized by selective chlorination of sucrose (replacing three hydroxyl groups with chlorine atoms). INS 955, ADI is 15 mg/kg bw/day, providing 600x sugar sweetness with zero calories and full heat stability for baking.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E224 | E955 |
|
INS / Codex Number
|
INS 224 | INS 955 |
|
Functional Class
|
Preservative, Antioxidant, Sanitizer | Non-Nutritive High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
0.7 mg / kg body weight per day (as SO2 equivalent) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Common Target Foods
|
Grape must, commercial wines, ciders, lemon juice concentrates, dried fruit processing | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
Vegan, Halal, Kosher (Allergen labeling required) | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3637) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Chemical Formula
|
K2S2O5 | — |
|
Primary Mechanism
|
Releases free SO2 and potassium ions, neutralizing wild yeasts and preventing enzymatic must oxidation | — |
|
Relative Sweetness Index
|
— | 600x Sucrose |
|
Caloric Value
|
— | 0.0 kcal / g (Not recognized by digestive enzymes; 85% excreted unabsorbed) kcal/g |
|
Thermal Stability
|
— | Thermally stable up to 200°C (392°F) (Fully bake-stable) |
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