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Side-by-Side Comparison Food Additives & E-Numbers

E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist)

Comparing 2 standards across 9 specifications. 9 key differences identified.

Comparing:

E334: L-Tartaric Acid (Wine & Baking Acidulant)

E631: Disodium Inosinate (IMP Meat Umami Synergist)

Highlight Diffs (9)

E334: L-Tartaric Acid (Wine & Baking Acidulant) →

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.

View full E334: L-Tartaric Acid (Wine & Baking Acidulant) spec sheet →

E631: Disodium Inosinate (IMP Meat Umami Synergist) →

E631 (Disodium 5'-Inosinate / IMP) is the sodium salt of inosinic acid, a purine nucleotide naturally found in aged beef, katsuobushi bonito flakes, and cured meats. INS 631, ADI is Not Specified, multiplying glutamate umami flavor.

View full E631: Disodium Inosinate (IMP Meat Umami Synergist) spec sheet →

Specification Comparison Table

9 Parameters

Parameter / Spec	E334: L-Tartaric Acid (Wine & Baking Acidulant)	E631: Disodium Inosinate (IMP Meat Umami Synergist)
E-Number Code	E334	E631
INS / Codex Number	INS 334	INS 631
Functional Class	Acidity Regulator, Acidulant, Synergist for Antioxidants	Flavor Enhancer (Meat Purine Umami Synergist)
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 Specified (Quantum Satis)
Chemical Formula	C4H6O6 (2,3-dihydroxybutanedioic acid)	C10H11N4Na2O8P · xH2O
Primary Mechanism	Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda	Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer
Common Target Foods	Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment	Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks
Dietary Compliance	100% Vegan (Wine by-product), Halal, Kosher	Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 184.1099)	EFSA Authorized / FDA GRAS (21 CFR 172.535)

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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. E410: Locust Bean Gum (Carob Bean Gum / LBG) → 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. 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: 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