Side-by-Side Comparison
Food Additives & E-Numbers
E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E334: L-Tartaric Acid (Wine & Baking Acidulant)
E410: Locust Bean Gum (Carob Bean Gum / LBG)
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.
E410 (Locust Bean Gum / LBG) is a galactomannan polysaccharide milled from the seeds of the carob tree (Ceratonia siliqua). INS 410, ADI is Not Limited (Quantum Satis), providing smooth melt-down and freeze-thaw ice crystal inhibition in premium ice creams.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E334 | E410 |
|
INS / Codex Number
|
INS 334 | INS 410 |
|
Functional Class
|
Acidity Regulator, Acidulant, Synergist for Antioxidants | Thickener, Stabilizer, Syneresis Inhibitor |
|
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 | Synergistically cross-links with xanthan gum and carrageenan to form elastic gels and halt ice crystallization |
|
Common Target Foods
|
Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment | Ice creams (prevents icy graininess), cream cheeses, infant formula thickeners, fruit sauces |
|
Dietary Compliance
|
100% Vegan (Wine by-product), Halal, Kosher | 100% Vegan (Carob tree seed endosperm), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1099) | EFSA Authorized / FDA GRAS (21 CFR 184.1343) |
|
Chemical Formula
|
C4H6O6 (2,3-dihydroxybutanedioic acid) | — |
|
Mannose to Galactose Ratio
|
— | 4 : 1 (High mannose backbone requires heating to 85°C for full hydration) |
Other Alternatives to Compare
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E162: Beetroot Red (Betanin) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →