Side-by-Side Comparison
Food Additives & E-Numbers
E330: Citric Acid (Universal Acidulant / Chelator) vs. E627: Disodium Guanylate (GMP Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E330: Citric Acid (Universal Acidulant / Chelator)
E627: Disodium Guanylate (GMP Umami Synergist)
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.
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
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E330 | E627 |
|
INS / Codex Number
|
INS 330 | INS 627 |
|
Functional Class
|
Acidity Regulator, Acidulant, Sequestrant, Antioxidant Synergist | Flavor Enhancer (Purine Nucleotide Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
C6H8O7 (2-hydroxypropane-1,2,3-tricarboxylic acid) | C10H12N5Na2O8P · xH2O |
|
Primary Mechanism
|
Delivers bright citrus sourness; chelates pro-oxidant metal ions (Fe/Cu); activates pectin gelation | Binds allosteric site on T1R1/T1R3 umami receptor, locking glutamate into the orthosteric binding pocket |
|
Common Target Foods
|
Citrus beverages, candy/confectionery, jams, canned tomatoes, cheese curdling, soft drinks | Savory snack seasonings (Doritos, chips), instant ramen noodle seasoning packets, bouillon cubes |
|
Dietary Compliance
|
100% Vegan (Aspergillus fungal sugar fermentation), Halal, Kosher | Vegan (Microbial fermentation of tapioca/sugar), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1033) | EFSA Authorized / FDA GRAS (21 CFR 172.530) |
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