# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E412: Guar Gum (Cold-Soluble Galactomannan)

Comparing 2 standards across 10 specifications. 9 key differences identified.

Comparing:
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E412: Guar Gum (Cold-Soluble Galactomannan)
E406: Agar-Agar (Seaweed Hydrocolloid Gel) →

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).

View full E406: Agar-Agar (Seaweed Hydrocolloid Gel) spec sheet →
E412: Guar Gum (Cold-Soluble Galactomannan) →

E412 (Guar Gum) is a natural galactomannan hydrocolloid extracted from guar beans (Cyamopsis tetragonoloba). INS 412, ADI is Not Limited (Quantum Satis), boasting 8x the thickening power of cornstarch and hydrating completely in cold water.

View full E412: Guar Gum (Cold-Soluble Galactomannan) spec sheet →

Specification Comparison Table

10 Parameters
Parameter / Spec
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E412: Guar Gum (Cold-Soluble Galactomannan)
E-Number Code
E406 E412
INS / Codex Number
INS 406 INS 412
Functional Class
Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) Thickener, Emulsion Stabilizer, Dietary Fiber
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 Entangles water molecules via extensive hydrogen bonding, producing high viscosity at low shear
Common Target Foods
Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates Gluten-free baked goods, salad dressings, ice creams, sauces, instant soup powders
Dietary Compliance
100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) 100% Vegan (Guar bean seed endosperm), Halal, Kosher, Non-GMO
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 184.1115) EFSA Authorized / FDA GRAS (21 CFR 184.1339)
Chemical Components
Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) —
Mannose to Galactose Ratio
— 2 : 1 (High galactose substitution enables instant cold water solubility)

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Acidulant) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E282: Calcium Propionate (Bread Anti-Mold) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E330: Citric Acid (Universal Acidulant / Chelator) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E338: Phosphoric Acid (Cola Acidulant) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) → Compare 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Hydrocolloid Gel) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E627: Disodium Guanylate (GMP Umami Synergist) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E951: Aspartame (Dipeptide Sweetener / 200x) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. 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