Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E260 (Acetic Acid / Ethanoic acid) is a natural carboxylic acid produced via aerobic Acetobacter fermentation of ethanol. INS 260, ADI is Not Limited (Quantum Satis), giving vinegar its characteristic pungent sour flavor and pickling preservative action.
E406 (Agar-Agar) is a natural sulfated galactan polysaccharide hydrocolloid extracted from red algae seaweeds (Rhodophyta). INS 406, ADI is Not Limited (Quantum Satis), forming firm, brittle thermoreversible gels with huge hysteresis (melts at 85°C, sets at 35°C).
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E260 | E406 |
|
INS / Codex Number
|
INS 260 | INS 406 |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Lowers pH below 4.2, destroying bacterial cell membrane proton motive force | Forms double helices that aggregate into rigid 3D water-trapping gel matrices |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | 100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | EFSA Authorized / FDA GRAS (21 CFR 184.1115) |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | — |
|
Chemical Components
|
— | Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) |
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