Side-by-Side Comparison
Food Additives & E-Numbers
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E412: Guar Gum (Cold-Soluble Galactomannan)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
E412: Guar Gum (Cold-Soluble Galactomannan)
Lecithin (E322) is a complex mixture of zwitterionic polar phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) derived from soybeans, sunflower seeds, or egg yolks, functioning as an amphiphilic oil-in-water surfactant and chocolate viscosity reducer.
E412 (Guar Gum) is a natural galactomannan hydrocolloid extracted from guar beans (Cyamopsis tetragonoloba). INS 412, ADI is Not Limited (Quantum Satis), boasting 8x the thickening power of cornstarch and hydrating completely in cold water.
Specification Comparison Table
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis / GRAS under FDA 21 CFR 184.1400) | Not Limited (Quantum Satis) |
|
INS / E-Number
|
INS 322i (Lecithin) / INS 322ii (Partially Hydrolyzed) | — |
|
Primary Phospholipid Composition
|
19–21% Phosphatidylcholine (PC), 8–20% PE, 10–15% PI | — |
|
Hydrophilic-Lipophilic Balance (HLB)
|
HLB 4.0–6.0 (Standard unbleached) / HLB 8.0–10.0 (Enzymatically modified lyso-lecithin) | — |
|
Acetone-Insoluble Matter
|
≥ 60.0% (standard benchmark of active phospholipid content) | — |
|
Major Sources
|
Soybean (Glycine max), Sunflower (Helianthus annuus - non-GMO / allergen-free), Rapeseed, Egg yolk | — |
|
E-Number Code
|
— | E412 |
|
INS / Codex Number
|
— | INS 412 |
|
Functional Class
|
— | Thickener, Emulsion Stabilizer, Dietary Fiber |
|
Mannose to Galactose Ratio
|
— | 2 : 1 (High galactose substitution enables instant cold water solubility) |
|
Primary Mechanism
|
— | Entangles water molecules via extensive hydrogen bonding, producing high viscosity at low shear |
|
Common Target Foods
|
— | Gluten-free baked goods, salad dressings, ice creams, sauces, instant soup powders |
|
Dietary Compliance
|
— | 100% Vegan (Guar bean seed endosperm), Halal, Kosher, Non-GMO |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS (21 CFR 184.1339) |
Other Alternatives to Compare
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E162: Beetroot Red (Betanin) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →