Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E414: Gum Arabic (Acacia Gum Emulsifier)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E414: Gum Arabic (Acacia Gum Emulsifier)
E260 (Acetic Acid / Ethanoic acid) is a natural carboxylic acid produced via aerobic Acetobacter fermentation of ethanol. INS 260, ADI is Not Limited (Quantum Satis), giving vinegar its characteristic pungent sour flavor and pickling preservative action.
E414 (Gum Arabic / Acacia Gum) is a complex arabinogalactan-protein glycoprotein exudate harvested from Acacia senegal trees. INS 414, ADI is Not Limited (Quantum Satis), the premier film-forming emulsifier for citrus beverage flavor oils.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E260 | E414 |
|
INS / Codex Number
|
INS 260 | INS 414 |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | Emulsifier, Stabilizer, Encapsulating Agent, Prebiotic Fiber |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Lowers pH below 4.2, destroying bacterial cell membrane proton motive force | Amphiphilic glycoprotein anchors hydrophobic oil droplets while polysaccharide branches project into water, preventing coalescence |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | Citrus soft drinks (Suspends essential oils), gummy candies, confectionery pan coatings, flavor spray drying |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | 100% Vegan (Wild Acacia tree gum), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | EFSA Authorized / FDA GRAS (21 CFR 184.1330) |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | — |
|
Chemical Structure
|
— | Arabinogalactan core covalently linked to hydroxyproline-rich peptide chains (~2% protein) |
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