Side-by-Side Comparison
Food Additives & E-Numbers
E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
E631: Disodium Inosinate (IMP Meat Umami Synergist)
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.
E631 (Disodium 5'-Inosinate / IMP) is the sodium salt of inosinic acid, a purine nucleotide naturally found in aged beef, katsuobushi bonito flakes, and cured meats. INS 631, ADI is Not Specified, multiplying glutamate umami flavor.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E407 | E631 |
|
INS / Codex Number
|
INS 407 | INS 631 |
|
Functional Class
|
Thickener, Gelling Agent, Emulsion Stabilizer | Flavor Enhancer (Meat Purine Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
75 mg / kg body weight per day | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Negative sulfate esters cross-link with positive charges on milk kappa-casein micelles | Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer |
|
Common Target Foods
|
Chocolate milks, whipping creams, plant-based milks, deli turkey meats (water binding) | Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks |
|
Dietary Compliance
|
100% Vegan (Marine seaweed), Halal, Kosher | Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 172.620) | EFSA Authorized / FDA GRAS (21 CFR 172.535) |
|
Major Types
|
Kappa (Rigid brittle gel), Iota (Elastic thixotropic gel), Lambda (Non-gelling thickener) | — |
|
Chemical Formula
|
— | C10H11N4Na2O8P · xH2O |
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