Side-by-Side Comparison
Food Additives & E-Numbers
E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
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).
E635 (I+G) is a standardized 50/50 co-crystallized blend of disodium inosinate (E631) and disodium guanylate (E627). INS 635, ADI is Not Specified, serving as the commercial standard umami booster in global food manufacturing.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E406 | E635 |
|
INS / Codex Number
|
INS 406 | INS 635 |
|
Functional Class
|
Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Forms double helices that aggregate into rigid 3D water-trapping gel matrices | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1115) | EFSA Authorized / FDA GRAS |
|
Chemical Components
|
Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
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