Side-by-Side Comparison
Food Additives & E-Numbers
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
L-Ascorbic Acid (E300, C6H8O6) is a water-soluble antioxidant, dough conditioner, and vitamin fortifier that scavenges dissolved oxygen, prevents fruit enzymatic browning, and cross-links wheat gluten disulfide bridges in commercial baking.
E406 (Agar-Agar) is a natural sulfated galactan polysaccharide hydrocolloid extracted from red algae seaweeds (Rhodophyta). INS 406, ADI is Not Limited (Quantum Satis), forming firm, brittle thermoreversible gels with huge hysteresis (melts at 85°C, sets at 35°C).
Specification Comparison Table
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis / GRAS under FDA 21 CFR 182.3013) | Not Limited (Quantum Satis) |
|
INS / E-Number
|
INS 300 / E300 | — |
|
Chemical Formula
|
C₆H₈O₆ (Molecular Weight: 176.12 g/mol) | — |
|
Functional Classes
|
Antioxidant / Flour Treatment Agent / Sequestrant / Nutrient Supplement | — |
|
Solubility
|
330 g/L in water at 20°C | — |
|
Redox Potential
|
+0.06 V at pH 7.0 (readily donates two electrons to dehydroascorbic acid) | — |
|
E-Number Code
|
— | E406 |
|
INS / Codex Number
|
— | INS 406 |
|
Functional Class
|
— | Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) |
|
Chemical Components
|
— | Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) |
|
Primary Mechanism
|
— | Forms double helices that aggregate into rigid 3D water-trapping gel matrices |
|
Common Target Foods
|
— | Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates |
|
Dietary Compliance
|
— | 100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS (21 CFR 184.1115) |
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