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

E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)

Comparing 2 standards across 14 specifications. 14 key differences identified.

Comparing:
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
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 →
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →

Monosodium Glutamate (E621, MSG, C5H8NO4Na) is the sodium salt of L-glutamic acid produced via Corynebacterium glutamicum sugar fermentation, activating human T1R1/T1R3 heterodimer umami taste receptors to enhance savory mouthfeel.

View full E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) spec sheet →

Specification Comparison Table

14 Parameters
Parameter / Spec
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Functional Class
Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) Flavor Enhancer (Umami savory tastant)
Acceptable Daily Intake (ADI)
Not Limited (Quantum Satis) 30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987)
E-Number Code
E406 —
INS / Codex Number
INS 406 —
Chemical Components
Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) —
Primary Mechanism
Forms double helices that aggregate into rigid 3D water-trapping gel matrices —
Common Target Foods
Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates —
Dietary Compliance
100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) —
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 184.1115) —
INS / E-Number
— INS 621 / E621
Chemical Formula
— C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate)
Taste Receptor Target
— T1R1 + T1R3 G-protein coupled receptor (GPCR) heterodimer + mGluR4
Sodium Content
— 12.3% Sodium by weight (compared to 39.3% in standard table salt NaCl)
Synergistic Umami Multiplication
— 1:1 ratio with E627 (Disodium Guanylate) / E631 (Disodium Inosinate) increases umami perception up to 8-fold

Other Alternatives to Compare

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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 E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E412: Guar Gum (Cold-Soluble Galactomannan) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E414: Gum Arabic (Acacia Gum Emulsifier) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E422: Glycerol (Glycerin Humectant & Solvent) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) → Compare E406: Agar-Agar (Seaweed 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. 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. E960: Steviol Glycosides (Reb-A / Stevia Extract) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →