Side-by-Side Comparison
Food Additives & E-Numbers
E220: Sulfur Dioxide (Antioxidant & Wine Preservative) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E220: Sulfur Dioxide (Antioxidant & Wine Preservative)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
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.
E955 (Sucralose) is a chlorinated disaccharide synthesized by selective chlorination of sucrose (replacing three hydroxyl groups with chlorine atoms). INS 955, ADI is 15 mg/kg bw/day, providing 600x sugar sweetness with zero calories and full heat stability for baking.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E220 | E955 |
|
INS / Codex Number
|
INS 220 | INS 955 |
|
Functional Class
|
Preservative, Antioxidant, Enzymatic Browning Inhibitor | Non-Nutritive High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
0.7 mg / kg body weight per day (as SO2 equivalent) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Common Target Foods
|
Wines (Contains sulfites declaration >10mg/L), dried apricots, ciders, potato starch | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
Vegan, Halal, Kosher, Major Allergen Declaration Mandatory | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3862 - Banned on raw produce) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Chemical Formula
|
SO2 | — |
|
Primary Mechanism
|
Molecular SO2 penetrates microbial membranes; bisulfite (HSO3-) cleaves disulfide bonds in enzymes and binds acetaldehyde | — |
|
Relative Sweetness Index
|
— | 600x Sucrose |
|
Caloric Value
|
— | 0.0 kcal / g (Not recognized by digestive enzymes; 85% excreted unabsorbed) kcal/g |
|
Thermal Stability
|
— | Thermally stable up to 200°C (392°F) (Fully bake-stable) |
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