Side-by-Side Comparison
Food Additives & E-Numbers
E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E410: Locust Bean Gum (Carob Bean Gum / LBG)
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).
E410 (Locust Bean Gum / LBG) is a galactomannan polysaccharide milled from the seeds of the carob tree (Ceratonia siliqua). INS 410, ADI is Not Limited (Quantum Satis), providing smooth melt-down and freeze-thaw ice crystal inhibition in premium ice creams.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E406 | E410 |
|
INS / Codex Number
|
INS 406 | INS 410 |
|
Functional Class
|
Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) | Thickener, Stabilizer, Syneresis Inhibitor |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Forms double helices that aggregate into rigid 3D water-trapping gel matrices | Synergistically cross-links with xanthan gum and carrageenan to form elastic gels and halt ice crystallization |
|
Common Target Foods
|
Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates | Ice creams (prevents icy graininess), cream cheeses, infant formula thickeners, fruit sauces |
|
Dietary Compliance
|
100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) | 100% Vegan (Carob tree seed endosperm), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1115) | EFSA Authorized / FDA GRAS (21 CFR 184.1343) |
|
Chemical Components
|
Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) | — |
|
Mannose to Galactose Ratio
|
— | 4 : 1 (High mannose backbone requires heating to 85°C for full hydration) |
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