Side-by-Side Comparison
Food Additives & E-Numbers
E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
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.
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
|
E407 | E635 |
|
INS / Codex Number
|
INS 407 | INS 635 |
|
Functional Class
|
Thickener, Gelling Agent, Emulsion Stabilizer | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
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 | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Chocolate milks, whipping creams, plant-based milks, deli turkey meats (water binding) | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
100% Vegan (Marine seaweed), Halal, Kosher | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 172.620) | EFSA Authorized / FDA GRAS |
|
Major Types
|
Kappa (Rigid brittle gel), Iota (Elastic thixotropic gel), Lambda (Non-gelling thickener) | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
Other Alternatives to Compare
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E162: Beetroot Red (Betanin) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →