Side-by-Side Comparison
Food Additives & E-Numbers
E330: Citric Acid (Universal Acidulant / Chelator) vs. E422: Glycerol (Glycerin Humectant & Solvent)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E330: Citric Acid (Universal Acidulant / Chelator)
E422: Glycerol (Glycerin Humectant & Solvent)
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.
E422 (Glycerol / Glycerin) is a sweet, viscous trihydroxy alcohol (polyol) obtained via lipid hydrolysis. INS 422, ADI is Not Limited (Quantum Satis), acting as an essential humectant, moisture retainer, and freeze-point depressant in baked goods and icings.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E330 | E422 |
|
INS / Codex Number
|
INS 330 | INS 422 |
|
Functional Class
|
Acidity Regulator, Acidulant, Sequestrant, Antioxidant Synergist | Humectant, Solvent, Sweetener, Bodying Agent |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C6H8O7 (2-hydroxypropane-1,2,3-tricarboxylic acid) | C3H8O3 (Propane-1,2,3-triol) |
|
Primary Mechanism
|
Delivers bright citrus sourness; chelates pro-oxidant metal ions (Fe/Cu); activates pectin gelation | Strongly hygroscopic triol binds water molecules, lowering water activity (aw) and preventing staling |
|
Common Target Foods
|
Citrus beverages, candy/confectionery, jams, canned tomatoes, cheese curdling, soft drinks | Fondant icings, soft-baked cookies, energy bars, cake sponges, liqueur bodying |
|
Dietary Compliance
|
100% Vegan (Aspergillus fungal sugar fermentation), Halal, Kosher | Vegan (When derived from plant fats), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1033) | EFSA Authorized / FDA GRAS (21 CFR 184.1320) |
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