Side-by-Side Comparison
Food Additives & E-Numbers
E330: Citric Acid (Universal Acidulant / Chelator) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
Comparing 2 standards across 16 specifications. 16 key differences identified.
Comparing:
E330: Citric Acid (Universal Acidulant / Chelator)
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
E330 (Citric Acid) is a tricarboxylic organic acid produced by industrial fermentation of Aspergillus niger on carbohydrate substrates. INS 330, ADI is Not Limited (Quantum Satis), the single most widely used acidulant, flavor enhancer, and metal chelator on Earth.
Xanthan gum (E415) is a high-molecular-weight microbial exopolysaccharide produced by Xanthomonas campestris fermentation, renowned for extreme pseudoplastic shear-thinning rheology, freeze-thaw stability, and gluten-free dough structural binding.
Specification Comparison Table
16 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E330 | — |
|
INS / Codex Number
|
INS 330 | — |
|
Functional Class
|
Acidity Regulator, Acidulant, Sequestrant, Antioxidant Synergist | — |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | — |
|
Chemical Formula
|
C6H8O7 (2-hydroxypropane-1,2,3-tricarboxylic acid) | — |
|
Primary Mechanism
|
Delivers bright citrus sourness; chelates pro-oxidant metal ions (Fe/Cu); activates pectin gelation | — |
|
Common Target Foods
|
Citrus beverages, candy/confectionery, jams, canned tomatoes, cheese curdling, soft drinks | — |
|
Dietary Compliance
|
100% Vegan (Aspergillus fungal sugar fermentation), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1033) | — |
|
INS / E-Number
|
— | INS 415 / E415 |
|
Polymer Structure
|
— | Cellulose β-(1,4)-D-glucan backbone with trisaccharide side chains (mannose-glucuronic acid-mannose) |
|
Molecular Weight
|
— | 2.0 × 10⁶ to 5.0 × 10⁶ Da (2–5 MDa) |
|
Rheological Behavior
|
— | Extreme Pseudoplasticity (Shear-thinning index n ≈ 0.15–0.25) |
|
Yield Stress
|
— | High at rest (suspends dense particulates like herbs in salad dressing permanently) |
|
Thermal Stability
|
— | Maintains constant viscosity from 0°C to 100°C across pH 2.0 to 12.0 |
|
Synergistic Gelation
|
— | Forms thermo-reversible firm gels when blended with Locust Bean Gum (E410) or Guar Gum (E412) |
Other Alternatives to Compare
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E162: Beetroot Red (Betanin) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E330: Citric Acid (Universal Acidulant / Chelator) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →