Side-by-Side Comparison
Food Additives & E-Numbers
E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E334: L-Tartaric Acid (Wine & Baking Acidulant)
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
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.
E407 (Carrageenan) is a high-molecular-weight sulfated polygalactan extracted from red edible seaweeds (Chondrus crispus / Irish Moss). INS 407, ADI is 75 mg/kg bw/day, famed for stabilizing cocoa suspension in chocolate milk via kappa-casein binding.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E334 | E407 |
|
INS / Codex Number
|
INS 334 | INS 407 |
|
Functional Class
|
Acidity Regulator, Acidulant, Synergist for Antioxidants | Thickener, Gelling Agent, Emulsion Stabilizer |
|
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) | 75 mg / kg body weight per day |
|
Primary Mechanism
|
Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda | Negative sulfate esters cross-link with positive charges on milk kappa-casein micelles |
|
Common Target Foods
|
Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment | Chocolate milks, whipping creams, plant-based milks, deli turkey meats (water binding) |
|
Dietary Compliance
|
100% Vegan (Wine by-product), Halal, Kosher | 100% Vegan (Marine seaweed), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1099) | EFSA Authorized / FDA GRAS (21 CFR 172.620) |
|
Chemical Formula
|
C4H6O6 (2,3-dihydroxybutanedioic acid) | — |
|
Major Types
|
— | Kappa (Rigid brittle gel), Iota (Elastic thixotropic gel), Lambda (Non-gelling thickener) |
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