Side-by-Side Comparison
Food Additives & E-Numbers
E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
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.
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
|
E407 | E440 |
|
INS / Codex Number
|
INS 407 | INS 440(i) / 440(ii) |
|
Functional Class
|
Thickener, Gelling Agent, Emulsion Stabilizer | Gelling Agent, Thickener, Stabilizer, Soluble Fiber |
|
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 | HM forms junction zones with sugar (Brix > 55%) + acid (pH < 3.5); LM gels with calcium ions (Ca2+) |
|
Common Target Foods
|
Chocolate milks, whipping creams, plant-based milks, deli turkey meats (water binding) | Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes |
|
Dietary Compliance
|
100% Vegan (Marine seaweed), Halal, Kosher | 100% Vegan (Citrus peel/apple extraction), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 172.620) | EFSA Authorized / FDA GRAS (21 CFR 184.1588) |
|
Major Types
|
Kappa (Rigid brittle gel), Iota (Elastic thixotropic gel), Lambda (Non-gelling thickener) | — |
|
Primary Classes
|
— | High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%) |
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