Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
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.
E635 (I+G) is a standardized 50/50 co-crystallized blend of disodium inosinate (E631) and disodium guanylate (E627). INS 635, ADI is Not Specified, serving as the commercial standard umami booster in global food manufacturing.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E260 | E635 |
|
INS / Codex Number
|
INS 260 | INS 635 |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Lowers pH below 4.2, destroying bacterial cell membrane proton motive force | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | EFSA Authorized / FDA GRAS |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
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