Side-by-Side Comparison
Food Additives & E-Numbers
E282: Calcium Propionate (Bread Anti-Mold) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E282: Calcium Propionate (Bread Anti-Mold)
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E282 (Calcium Propionate) is the calcium salt of propionic acid, the premier mold and 'rope' bacteria inhibitor in industrial yeast-leavened bakery goods. INS 282, ADI is Not Limited (Quantum Satis), preserving sliced bread for weeks without retarding yeast activity.
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
|
E282 | E406 |
|
INS / Codex Number
|
INS 282 | INS 406 |
|
Functional Class
|
Preservative (Bakery Anti-Mold & Anti-Rope) | Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Propionate ion disrupts membrane transport in Penicillium molds and Bacillus mesentericus (rope bacteria) | Forms double helices that aggregate into rigid 3D water-trapping gel matrices |
|
Common Target Foods
|
Commercial sliced white/wheat bread, hamburger buns, tortillas, pita bread | Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates |
|
Dietary Compliance
|
Vegan, Halal, Kosher | 100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1221) | EFSA Authorized / FDA GRAS (21 CFR 184.1115) |
|
Chemical Formula
|
Ca(C3H5O2)2 | — |
|
Chemical Components
|
— | Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) |
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