Side-by-Side Comparison
Food Additives & E-Numbers
E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
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.
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.
Specification Comparison Table
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Functional Class
|
Thickener, Gelling Agent, Emulsion Stabilizer | Flavor Enhancer (Umami savory tastant) |
|
Acceptable Daily Intake (ADI)
|
75 mg / kg body weight per day | 30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987) |
|
E-Number Code
|
E407 | — |
|
INS / Codex Number
|
INS 407 | — |
|
Major Types
|
Kappa (Rigid brittle gel), Iota (Elastic thixotropic gel), Lambda (Non-gelling thickener) | — |
|
Primary Mechanism
|
Negative sulfate esters cross-link with positive charges on milk kappa-casein micelles | — |
|
Common Target Foods
|
Chocolate milks, whipping creams, plant-based milks, deli turkey meats (water binding) | — |
|
Dietary Compliance
|
100% Vegan (Marine seaweed), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 172.620) | — |
|
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 |
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