Side-by-Side Comparison
Food Additives & E-Numbers
E140: Chlorophyll & Chlorophyllins (Green Color) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E140: Chlorophyll & Chlorophyllins (Green Color)
E631: Disodium Inosinate (IMP Meat Umami Synergist)
E140 (Chlorophyll) is the natural magnesium-porphyrin green pigment extracted from grass, alfalfa, and nettles. INS 140(i), ADI is Not Limited (Quantum Satis), utilized to restore vibrant botanical green color to confectionery, oils, and pasta.
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
|
E140 | E631 |
|
INS / Codex Number
|
INS 140(i) | INS 631 |
|
Functional Class
|
Food Color (Green) | Flavor Enhancer (Meat Purine Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
C55H72MgN4O5 (Chlorophyll a) | C10H11N4Na2O8P · xH2O |
|
Primary Mechanism
|
Light absorption in red (660nm) and blue (430nm) spectra, reflecting vibrant botanical green | Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer |
|
Common Target Foods
|
Pesto, spinach pasta, mint confectionery, olive oil blends, liqueurs | Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks |
|
Dietary Compliance
|
100% Vegan (Plant solvent extraction), Halal, Kosher | Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.125 | EFSA Authorized / FDA GRAS (21 CFR 172.535) |
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