Side-by-Side Comparison
Food Additives & E-Numbers
E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E334: L-Tartaric Acid (Wine & Baking Acidulant)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
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.
Monosodium Glutamate (E621, MSG, C5H8NO4Na) is the sodium salt of L-glutamic acid produced via Corynebacterium glutamicum sugar fermentation, activating human T1R1/T1R3 heterodimer umami taste receptors to enhance savory mouthfeel.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Functional Class
|
Acidity Regulator, Acidulant, Synergist for Antioxidants | Flavor Enhancer (Umami savory tastant) |
|
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) | 30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987) |
|
Chemical Formula
|
C4H6O6 (2,3-dihydroxybutanedioic acid) | C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate) |
|
E-Number Code
|
E334 | — |
|
INS / Codex Number
|
INS 334 | — |
|
Primary Mechanism
|
Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda | — |
|
Common Target Foods
|
Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment | — |
|
Dietary Compliance
|
100% Vegan (Wine by-product), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1099) | — |
|
INS / E-Number
|
— | INS 621 / E621 |
|
Taste Receptor Target
|
— | T1R1 + T1R3 G-protein coupled receptor (GPCR) heterodimer + mGluR4 |
|
Sodium Content
|
— | 12.3% Sodium by weight (compared to 39.3% in standard table salt NaCl) |
|
Synergistic Umami Multiplication
|
— | 1:1 ratio with E627 (Disodium Guanylate) / E631 (Disodium Inosinate) increases umami perception up to 8-fold |
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