Side-by-Side Comparison
Food Additives & E-Numbers
E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E334: L-Tartaric Acid (Wine & Baking Acidulant)
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E334 (L(+)-Tartaric Acid) is a dicarboxylic organic acid recovered as potassium bitartrate by-product from wine barrels. INS 334, ADI has historically been set at up to 20 mg/kg bw/day by JECFA, delivering a sharp, lingering tartness in candies, soft drinks, and baking powders.
E406 (Agar-Agar) is a natural sulfated galactan polysaccharide hydrocolloid extracted from red algae seaweeds (Rhodophyta). INS 406, ADI is Not Limited (Quantum Satis), forming firm, brittle thermoreversible gels with huge hysteresis (melts at 85°C, sets at 35°C).
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E334 | E406 |
|
INS / Codex Number
|
INS 334 | INS 406 |
|
Functional Class
|
Acidity Regulator, Acidulant, Synergist for Antioxidants | Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) |
|
Acceptable Daily Intake (ADI)
|
Historically up to 20 mg / kg body weight per day (JECFA: 0–6 mg/kg unconditional + 6–20 mg/kg conditional acceptance) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda | Forms double helices that aggregate into rigid 3D water-trapping gel matrices |
|
Common Target Foods
|
Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment | Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates |
|
Dietary Compliance
|
100% Vegan (Wine by-product), Halal, Kosher | 100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1099) | EFSA Authorized / FDA GRAS (21 CFR 184.1115) |
|
Chemical Formula
|
C4H6O6 (2,3-dihydroxybutanedioic acid) | — |
|
Chemical Components
|
— | Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) |
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