Side-by-Side Comparison
Food Additives & E-Numbers
E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
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).
E407 (Carrageenan) is a high-molecular-weight sulfated polygalactan extracted from red edible seaweeds (Chondrus crispus / Irish Moss). INS 407, ADI is 75 mg/kg bw/day, famed for stabilizing cocoa suspension in chocolate milk via kappa-casein binding.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E406 | E407 |
|
INS / Codex Number
|
INS 406 | INS 407 |
|
Functional Class
|
Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) | Thickener, Gelling Agent, Emulsion Stabilizer |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 75 mg / kg body weight per day |
|
Primary Mechanism
|
Forms double helices that aggregate into rigid 3D water-trapping gel matrices | Negative sulfate esters cross-link with positive charges on milk kappa-casein micelles |
|
Common Target Foods
|
Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates | Chocolate milks, whipping creams, plant-based milks, deli turkey meats (water binding) |
|
Dietary Compliance
|
100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) | 100% Vegan (Marine seaweed), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1115) | EFSA Authorized / FDA GRAS (21 CFR 172.620) |
|
Chemical Components
|
Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) | — |
|
Major Types
|
— | Kappa (Rigid brittle gel), Iota (Elastic thixotropic gel), Lambda (Non-gelling thickener) |
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