Side-by-Side Comparison
Food Additives & E-Numbers
E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E334: L-Tartaric Acid (Wine & Baking Acidulant)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
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.
E955 (Sucralose) is a chlorinated disaccharide synthesized by selective chlorination of sucrose (replacing three hydroxyl groups with chlorine atoms). INS 955, ADI is 15 mg/kg bw/day, providing 600x sugar sweetness with zero calories and full heat stability for baking.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E334 | E955 |
|
INS / Codex Number
|
INS 334 | INS 955 |
|
Functional Class
|
Acidity Regulator, Acidulant, Synergist for Antioxidants | Non-Nutritive High-Intensity Sweetener |
|
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) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Common Target Foods
|
Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
100% Vegan (Wine by-product), Halal, Kosher | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1099) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Chemical Formula
|
C4H6O6 (2,3-dihydroxybutanedioic acid) | — |
|
Primary Mechanism
|
Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda | — |
|
Relative Sweetness Index
|
— | 600x Sucrose |
|
Caloric Value
|
— | 0.0 kcal / g (Not recognized by digestive enzymes; 85% excreted unabsorbed) kcal/g |
|
Thermal Stability
|
— | Thermally stable up to 200°C (392°F) (Fully bake-stable) |
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