Side-by-Side Comparison
Food Additives & E-Numbers
E200: Sorbic Acid (Antifungal Preservative) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E200: Sorbic Acid (Antifungal Preservative)
E631: Disodium Inosinate (IMP Meat 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.
E631 (Disodium 5'-Inosinate / IMP) is the sodium salt of inosinic acid, a purine nucleotide naturally found in aged beef, katsuobushi bonito flakes, and cured meats. INS 631, ADI is Not Specified, multiplying glutamate umami flavor.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E200 | E631 |
|
INS / Codex Number
|
INS 200 | INS 631 |
|
Functional Class
|
Preservative (Antifungal, Antimicrobial) | Flavor Enhancer (Meat Purine Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
11 mg / kg body weight per day (as sorbic acid) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
C6H8O2 | C10H11N4Na2O8P · xH2O |
|
Primary Mechanism
|
Un-dissociated acid penetrates mold/yeast cell membranes, inhibiting enolase and dehydrogenase enzymes | Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer |
|
Common Target Foods
|
Cheese wraps, baked pastries, dried fruits, fermented pickles, wine stabilization | Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks |
|
Dietary Compliance
|
100% Vegan (Chemical synthesis), Halal, Kosher | Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3089) | EFSA Authorized / FDA GRAS (21 CFR 172.535) |
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