Side-by-Side Comparison
Food Additives & E-Numbers
E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E220: Sulfur Dioxide (Antioxidant & Wine Preservative)
E631: Disodium Inosinate (IMP Meat Umami Synergist)
E220 (Sulfur Dioxide / SO2) is an inorganic gas dissolved in water to generate bisulfite and sulfite ions, providing potent antimicrobial and polyphenol oxidase enzyme-inhibiting properties. INS 220, group ADI is 0.7 mg/kg bw/day.
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
|
E220 | E631 |
|
INS / Codex Number
|
INS 220 | INS 631 |
|
Functional Class
|
Preservative, Antioxidant, Enzymatic Browning Inhibitor | Flavor Enhancer (Meat Purine Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
0.7 mg / kg body weight per day (as SO2 equivalent) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
SO2 | C10H11N4Na2O8P · xH2O |
|
Primary Mechanism
|
Molecular SO2 penetrates microbial membranes; bisulfite (HSO3-) cleaves disulfide bonds in enzymes and binds acetaldehyde | Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer |
|
Common Target Foods
|
Wines (Contains sulfites declaration >10mg/L), dried apricots, ciders, potato starch | Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks |
|
Dietary Compliance
|
Vegan, Halal, Kosher, Major Allergen Declaration Mandatory | Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3862 - Banned on raw produce) | EFSA Authorized / FDA GRAS (21 CFR 172.535) |
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