Side-by-Side Comparison
Food Additives & E-Numbers
E160a: Beta-Carotene (Provitamin A Orange Color) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E160a: Beta-Carotene (Provitamin A Orange Color)
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
E160a (Beta-Carotene) is a fat-soluble orange carotenoid tetraterpenoid obtained by synthesis, fermentation of Blakeslea trispora, or plant extraction. INS 160a(i)/(ii), ADI is Not Specified, providing deep orange-yellow hues in dairy, juices, and fats.
E440 (Pectin) is a complex heteropolysaccharide rich in alpha-(1->4)-linked D-galacturonic acid extracted from citrus peels and apple pomace. INS 440, ADI is Not Limited (Quantum Satis), the global gold standard gelling agent for jams, jellies, and fruit spreads.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E160a | E440 |
|
INS / Codex Number
|
INS 160a(i) / 160a(ii) | INS 440(i) / 440(ii) |
|
Functional Class
|
Food Color (Yellow-Orange), Provitamin A Fortificant | Gelling Agent, Thickener, Stabilizer, Soluble Fiber |
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis from dietary/fermentation forms) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
11 conjugated double-bond chromophore system absorbing blue-violet light; converts into 2 molecules of retinol (Vitamin A) | HM forms junction zones with sugar (Brix > 55%) + acid (pH < 3.5); LM gels with calcium ions (Ca2+) |
|
Common Target Foods
|
Butter, margarine, processed cheeses, orange juices, baked pastries | Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes |
|
Dietary Compliance
|
Vegan (Plant/Fermentation), Halal, Kosher Certified | 100% Vegan (Citrus peel/apple extraction), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.95) | EFSA Authorized / FDA GRAS (21 CFR 184.1588) |
|
Chemical Formula
|
C40H56 | — |
|
Primary Classes
|
— | High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%) |
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