Side-by-Side Comparison
Food Additives & E-Numbers
E282: Calcium Propionate (Bread Anti-Mold) vs. E330: Citric Acid (Universal Acidulant / Chelator)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E282: Calcium Propionate (Bread Anti-Mold)
E330: Citric Acid (Universal Acidulant / Chelator)
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.
E330 (Citric Acid) is a tricarboxylic organic acid produced by industrial fermentation of Aspergillus niger on carbohydrate substrates. INS 330, ADI is Not Limited (Quantum Satis), the single most widely used acidulant, flavor enhancer, and metal chelator on Earth.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E282 | E330 |
|
INS / Codex Number
|
INS 282 | INS 330 |
|
Functional Class
|
Preservative (Bakery Anti-Mold & Anti-Rope) | Acidity Regulator, Acidulant, Sequestrant, Antioxidant Synergist |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
Ca(C3H5O2)2 | C6H8O7 (2-hydroxypropane-1,2,3-tricarboxylic acid) |
|
Primary Mechanism
|
Propionate ion disrupts membrane transport in Penicillium molds and Bacillus mesentericus (rope bacteria) | Delivers bright citrus sourness; chelates pro-oxidant metal ions (Fe/Cu); activates pectin gelation |
|
Common Target Foods
|
Commercial sliced white/wheat bread, hamburger buns, tortillas, pita bread | Citrus beverages, candy/confectionery, jams, canned tomatoes, cheese curdling, soft drinks |
|
Dietary Compliance
|
Vegan, Halal, Kosher | 100% Vegan (Aspergillus fungal sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1221) | EFSA Authorized / FDA GRAS (21 CFR 184.1033) |
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