Side-by-Side Comparison
Food Additives & E-Numbers
E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
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).
E471 is an authorized food emulsifier composed of glycerol esterified with one or two fatty acid chains (glycerol monostearate / monooleate). INS 471, ADI is Not Limited (Quantum Satis), globally recognized as the ultimate crumb softener and amylose complexing agent in bakery.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E406 | E471 |
|
INS / Codex Number
|
INS 406 | INS 471 |
|
Functional Class
|
Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) | Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer |
|
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 | Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling |
|
Common Target Foods
|
Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates | Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes |
|
Dietary Compliance
|
100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) | Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1115) | EFSA Authorized / FDA GRAS (21 CFR 184.1505) |
|
Chemical Components
|
Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) | — |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | 3.5 – 4.5 (Lipophilic water-in-oil emulsifier) |
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