Side-by-Side Comparison
Food Additives & E-Numbers
E170: Calcium Carbonate (Mineral White Color / Anti-Caking) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E170: Calcium Carbonate (Mineral White Color / Anti-Caking)
E410: Locust Bean Gum (Carob Bean Gum / LBG)
E170 (Calcium Carbonate / CaCO3) is a fine mineral salt mined from limestone or precipitated synthetically. INS 170(i), ADI is Not Limited (Quantum Satis), serving as a white surface colorant, acidity buffer, anti-caking agent, and calcium nutrient fortificant.
E410 (Locust Bean Gum / LBG) is a galactomannan polysaccharide milled from the seeds of the carob tree (Ceratonia siliqua). INS 410, ADI is Not Limited (Quantum Satis), providing smooth melt-down and freeze-thaw ice crystal inhibition in premium ice creams.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E170 | E410 |
|
INS / Codex Number
|
INS 170(i) | INS 410 |
|
Functional Class
|
Food Color (White / Opacifier), Anti-Caking, Acidity Regulator, Nutrient | Thickener, Stabilizer, Syneresis Inhibitor |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
High refractive index light scattering creating white opacity; neutralizes acids to calcium salts and CO2 | Synergistically cross-links with xanthan gum and carrageenan to form elastic gels and halt ice crystallization |
|
Common Target Foods
|
Chewing gum coatings, plant milks (Soy/Almond calcium fortification), baking powders, tablets | Ice creams (prevents icy graininess), cream cheeses, infant formula thickeners, fruit sauces |
|
Dietary Compliance
|
Vegan (Mineral limestone), Halal, Kosher | 100% Vegan (Carob tree seed endosperm), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1191) | EFSA Authorized / FDA GRAS (21 CFR 184.1343) |
|
Chemical Formula
|
CaCO3 | — |
|
Mannose to Galactose Ratio
|
— | 4 : 1 (High mannose backbone requires heating to 85°C for full hydration) |
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