Side-by-Side Comparison
Food Additives & E-Numbers
E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
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).
E440 (Pectin) is a complex heteropolysaccharide rich in alpha-(1->4)-linked D-galacturonic acid extracted from citrus peels and apple pomace. INS 440, ADI is Not Limited (Quantum Satis), the global gold standard gelling agent for jams, jellies, and fruit spreads.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E406 | E440 |
|
INS / Codex Number
|
INS 406 | INS 440(i) / 440(ii) |
|
Functional Class
|
Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) | Gelling Agent, Thickener, Stabilizer, Soluble 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 | HM forms junction zones with sugar (Brix > 55%) + acid (pH < 3.5); LM gels with calcium ions (Ca2+) |
|
Common Target Foods
|
Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates | Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes |
|
Dietary Compliance
|
100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) | 100% Vegan (Citrus peel/apple extraction), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1115) | EFSA Authorized / FDA GRAS (21 CFR 184.1588) |
|
Chemical Components
|
Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) | — |
|
Primary Classes
|
— | High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%) |
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