Side-by-Side Comparison
Food Additives & E-Numbers
E200: Sorbic Acid (Antifungal Preservative) vs. E627: Disodium Guanylate (GMP Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E200: Sorbic Acid (Antifungal Preservative)
E627: Disodium Guanylate (GMP Umami Synergist)
E200 (Sorbic Acid / 2,4-hexadienoic acid) is an unsaturated organic carboxylic acid preservative with broad antifungal and antimold activity. INS 200, group ADI is 11 mg/kg bw/day (expressed as sorbic acid), active across acidic and neutral pH up to 6.5.
E627 (Disodium 5'-Guanylate / GMP) is the sodium salt of guanylic acid, a purine nucleotide naturally concentrated in dried shiitake mushrooms. INS 627, ADI is Not Specified, exhibiting massive 8x–30x synergistic umami amplification when paired with MSG.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E200 | E627 |
|
INS / Codex Number
|
INS 200 | INS 627 |
|
Functional Class
|
Preservative (Antifungal, Antimicrobial) | Flavor Enhancer (Purine Nucleotide Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
11 mg / kg body weight per day (as sorbic acid) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
C6H8O2 | C10H12N5Na2O8P · xH2O |
|
Primary Mechanism
|
Un-dissociated acid penetrates mold/yeast cell membranes, inhibiting enolase and dehydrogenase enzymes | Binds allosteric site on T1R1/T1R3 umami receptor, locking glutamate into the orthosteric binding pocket |
|
Common Target Foods
|
Cheese wraps, baked pastries, dried fruits, fermented pickles, wine stabilization | Savory snack seasonings (Doritos, chips), instant ramen noodle seasoning packets, bouillon cubes |
|
Dietary Compliance
|
100% Vegan (Chemical synthesis), Halal, Kosher | Vegan (Microbial fermentation of tapioca/sugar), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3089) | EFSA Authorized / FDA GRAS (21 CFR 172.530) |
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