Side-by-Side Comparison
Food Additives & E-Numbers
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) vs. E627: Disodium Guanylate (GMP Umami Synergist)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
E627: Disodium Guanylate (GMP Umami Synergist)
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.
E627 (Disodium 5'-Guanylate / GMP) is the sodium salt of guanylic acid, a purine nucleotide naturally concentrated in dried shiitake mushrooms. INS 627, ADI is Not Specified, exhibiting massive 8x–30x synergistic umami amplification when paired with MSG.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Chemical Formula
|
C₆H₈O₆ (Molecular Weight: 176.12 g/mol) | C10H12N5Na2O8P · xH2O |
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis / GRAS under FDA 21 CFR 182.3013) | Not Specified (Quantum Satis) |
|
INS / E-Number
|
INS 300 / E300 | — |
|
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
|
— | E627 |
|
INS / Codex Number
|
— | INS 627 |
|
Functional Class
|
— | Flavor Enhancer (Purine Nucleotide Umami Synergist) |
|
Primary Mechanism
|
— | Binds allosteric site on T1R1/T1R3 umami receptor, locking glutamate into the orthosteric binding pocket |
|
Common Target Foods
|
— | Savory snack seasonings (Doritos, chips), instant ramen noodle seasoning packets, bouillon cubes |
|
Dietary Compliance
|
— | Vegan (Microbial fermentation of tapioca/sugar), Halal, Kosher |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS (21 CFR 172.530) |
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