Side-by-Side Comparison
Food Additives & E-Numbers
E282: Calcium Propionate (Bread Anti-Mold) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E282: Calcium Propionate (Bread Anti-Mold)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
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.
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
|
E282 | E955 |
|
INS / Codex Number
|
INS 282 | INS 955 |
|
Functional Class
|
Preservative (Bakery Anti-Mold & Anti-Rope) | Non-Nutritive High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Common Target Foods
|
Commercial sliced white/wheat bread, hamburger buns, tortillas, pita bread | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
Vegan, Halal, Kosher | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1221) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Chemical Formula
|
Ca(C3H5O2)2 | — |
|
Primary Mechanism
|
Propionate ion disrupts membrane transport in Penicillium molds and Bacillus mesentericus (rope bacteria) | — |
|
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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