Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
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.
Lecithin (E322) is a complex mixture of zwitterionic polar phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) derived from soybeans, sunflower seeds, or egg yolks, functioning as an amphiphilic oil-in-water surfactant and chocolate viscosity reducer.
Specification Comparison Table
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis / GRAS under FDA 21 CFR 184.1400) |
|
E-Number Code
|
E260 | — |
|
INS / Codex Number
|
INS 260 | — |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | — |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | — |
|
Primary Mechanism
|
Lowers pH below 4.2, destroying bacterial cell membrane proton motive force | — |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | — |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | — |
|
INS / E-Number
|
— | INS 322i (Lecithin) / INS 322ii (Partially Hydrolyzed) |
|
Primary Phospholipid Composition
|
— | 19–21% Phosphatidylcholine (PC), 8–20% PE, 10–15% PI |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | HLB 4.0–6.0 (Standard unbleached) / HLB 8.0–10.0 (Enzymatically modified lyso-lecithin) |
|
Acetone-Insoluble Matter
|
— | ≥ 60.0% (standard benchmark of active phospholipid content) |
|
Major Sources
|
— | Soybean (Glycine max), Sunflower (Helianthus annuus - non-GMO / allergen-free), Rapeseed, Egg yolk |
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