Side-by-Side Comparison
Food Additives & E-Numbers
E270: Lactic Acid (Biological Acidulant) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E270: Lactic Acid (Biological Acidulant)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
E270 (L-Lactic Acid) is a natural alpha-hydroxy acid produced by fermentation of carbohydrates by lactic acid bacteria (Lactobacillus). INS 270, ADI is Not Limited (Quantum Satis), imparting a smooth, mild sour taste in dairy, beers, and bakery sourdoughs.
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
|
E270 | E635 |
|
INS / Codex Number
|
INS 270 | INS 635 |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Agent | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Provides sustained buffering and mild tartness while suppressing spore-forming spoilage bacteria | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Yogurt, sourdough breads, sour ales (Berliner Weisse), olives, confectionery, carcass rinses | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
100% Vegan (Bacterial fermentation of beet/corn sugar), Halal, Kosher | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1061) | EFSA Authorized / FDA GRAS |
|
Chemical Formula
|
C3H6O3 (2-hydroxypropanoic acid, pKa 3.86) | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
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