Side-by-Side Comparison
Food Additives & E-Numbers
E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E422: Glycerol (Glycerin Humectant & Solvent)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
E422: Glycerol (Glycerin Humectant & Solvent)
E407 (Carrageenan) is a high-molecular-weight sulfated polygalactan extracted from red edible seaweeds (Chondrus crispus / Irish Moss). INS 407, ADI is 75 mg/kg bw/day, famed for stabilizing cocoa suspension in chocolate milk via kappa-casein binding.
E422 (Glycerol / Glycerin) is a sweet, viscous trihydroxy alcohol (polyol) obtained via lipid hydrolysis. INS 422, ADI is Not Limited (Quantum Satis), acting as an essential humectant, moisture retainer, and freeze-point depressant in baked goods and icings.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E407 | E422 |
|
INS / Codex Number
|
INS 407 | INS 422 |
|
Functional Class
|
Thickener, Gelling Agent, Emulsion Stabilizer | Humectant, Solvent, Sweetener, Bodying Agent |
|
Acceptable Daily Intake (ADI)
|
75 mg / kg body weight per day | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Negative sulfate esters cross-link with positive charges on milk kappa-casein micelles | Strongly hygroscopic triol binds water molecules, lowering water activity (aw) and preventing staling |
|
Common Target Foods
|
Chocolate milks, whipping creams, plant-based milks, deli turkey meats (water binding) | Fondant icings, soft-baked cookies, energy bars, cake sponges, liqueur bodying |
|
Dietary Compliance
|
100% Vegan (Marine seaweed), Halal, Kosher | Vegan (When derived from plant fats), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 172.620) | EFSA Authorized / FDA GRAS (21 CFR 184.1320) |
|
Major Types
|
Kappa (Rigid brittle gel), Iota (Elastic thixotropic gel), Lambda (Non-gelling thickener) | — |
|
Chemical Formula
|
— | C3H8O3 (Propane-1,2,3-triol) |
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