Side-by-Side Comparison
Food Additives & E-Numbers
E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E334: L-Tartaric Acid (Wine & Baking Acidulant)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
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.
E635 (I+G) is a standardized 50/50 co-crystallized blend of disodium inosinate (E631) and disodium guanylate (E627). INS 635, ADI is Not Specified, serving as the commercial standard umami booster in global food manufacturing.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E334 | E635 |
|
INS / Codex Number
|
INS 334 | INS 635 |
|
Functional Class
|
Acidity Regulator, Acidulant, Synergist for Antioxidants | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
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) |
|
Primary Mechanism
|
Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
100% Vegan (Wine by-product), Halal, Kosher | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1099) | EFSA Authorized / FDA GRAS |
|
Chemical Formula
|
C4H6O6 (2,3-dihydroxybutanedioic acid) | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
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