Side-by-Side Comparison
Food Additives & E-Numbers
E101: Riboflavin (Vitamin B2 Yellow Color) vs. E330: Citric Acid (Universal Acidulant / Chelator)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E101: Riboflavin (Vitamin B2 Yellow Color)
E330: Citric Acid (Universal Acidulant / Chelator)
E101 (Riboflavin / Vitamin B2) is an authorized yellow food colorant and essential micronutrient produced via microbial fermentation of Ashbya gossypii. INS 101(i), ADI is 0.5 mg/kg bw/day, commonly used to fortify cereals and color sauces.
E330 (Citric Acid) is a tricarboxylic organic acid produced by industrial fermentation of Aspergillus niger on carbohydrate substrates. INS 330, ADI is Not Limited (Quantum Satis), the single most widely used acidulant, flavor enhancer, and metal chelator on Earth.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E101 | E330 |
|
INS / Codex Number
|
INS 101(i) | INS 330 |
|
Functional Class
|
Food Color (Yellow-Orange), Nutrient Fortificant | Acidity Regulator, Acidulant, Sequestrant, Antioxidant Synergist |
|
Acceptable Daily Intake (ADI)
|
0.5 mg / kg body weight per day | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C17H20N4O6 | C6H8O7 (2-hydroxypropane-1,2,3-tricarboxylic acid) |
|
Primary Mechanism
|
Yellow chromophore acting as precursor to flavin coenzymes (FAD/FMN) | Delivers bright citrus sourness; chelates pro-oxidant metal ions (Fe/Cu); activates pectin gelation |
|
Common Target Foods
|
Fortified breakfast cereals, baby foods, pasta, dairy desserts, energy drinks | Citrus beverages, candy/confectionery, jams, canned tomatoes, cheese curdling, soft drinks |
|
Dietary Compliance
|
100% Vegan (Microbial fermentation), Halal, Kosher | 100% Vegan (Aspergillus fungal sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.450) | EFSA Authorized / FDA GRAS (21 CFR 184.1033) |
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