Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E412: Guar Gum (Cold-Soluble Galactomannan)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E412: Guar Gum (Cold-Soluble Galactomannan)
E260 (Acetic Acid / Ethanoic acid) is a natural carboxylic acid produced via aerobic Acetobacter fermentation of ethanol. INS 260, ADI is Not Limited (Quantum Satis), giving vinegar its characteristic pungent sour flavor and pickling preservative action.
E412 (Guar Gum) is a natural galactomannan hydrocolloid extracted from guar beans (Cyamopsis tetragonoloba). INS 412, ADI is Not Limited (Quantum Satis), boasting 8x the thickening power of cornstarch and hydrating completely in cold water.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E260 | E412 |
|
INS / Codex Number
|
INS 260 | INS 412 |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | Thickener, Emulsion Stabilizer, Dietary Fiber |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Lowers pH below 4.2, destroying bacterial cell membrane proton motive force | Entangles water molecules via extensive hydrogen bonding, producing high viscosity at low shear |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | Gluten-free baked goods, salad dressings, ice creams, sauces, instant soup powders |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | 100% Vegan (Guar bean seed endosperm), Halal, Kosher, Non-GMO |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | EFSA Authorized / FDA GRAS (21 CFR 184.1339) |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | — |
|
Mannose to Galactose Ratio
|
— | 2 : 1 (High galactose substitution enables instant cold water solubility) |
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