Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
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.
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
|
E260 | E440 |
|
INS / Codex Number
|
INS 260 | INS 440(i) / 440(ii) |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | Gelling Agent, Thickener, Stabilizer, Soluble 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 | HM forms junction zones with sugar (Brix > 55%) + acid (pH < 3.5); LM gels with calcium ions (Ca2+) |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | 100% Vegan (Citrus peel/apple extraction), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | EFSA Authorized / FDA GRAS (21 CFR 184.1588) |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | — |
|
Primary Classes
|
— | High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%) |
Other Alternatives to Compare
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E162: Beetroot Red (Betanin) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →