Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
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.
E471 is an authorized food emulsifier composed of glycerol esterified with one or two fatty acid chains (glycerol monostearate / monooleate). INS 471, ADI is Not Limited (Quantum Satis), globally recognized as the ultimate crumb softener and amylose complexing agent in bakery.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E260 | E471 |
|
INS / Codex Number
|
INS 260 | INS 471 |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer |
|
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 | Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | EFSA Authorized / FDA GRAS (21 CFR 184.1505) |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | — |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | 3.5 – 4.5 (Lipophilic water-in-oil emulsifier) |
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