Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E631: Disodium Inosinate (IMP Meat Umami Synergist)
E260 (Acetic Acid / Ethanoic acid) is a natural carboxylic acid produced via aerobic Acetobacter fermentation of ethanol. INS 260, ADI is Not Limited (Quantum Satis), giving vinegar its characteristic pungent sour flavor and pickling preservative action.
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
|
E260 | E631 |
|
INS / Codex Number
|
INS 260 | INS 631 |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | Flavor Enhancer (Meat Purine Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | C10H11N4Na2O8P · xH2O |
|
Primary Mechanism
|
Lowers pH below 4.2, destroying bacterial cell membrane proton motive force | Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | EFSA Authorized / FDA GRAS (21 CFR 172.535) |
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