Side-by-Side Comparison
Food Additives & E-Numbers
E270: Lactic Acid (Biological Acidulant) vs. E412: Guar Gum (Cold-Soluble Galactomannan)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E270: Lactic Acid (Biological Acidulant)
E412: Guar Gum (Cold-Soluble Galactomannan)
E270 (L-Lactic Acid) is a natural alpha-hydroxy acid produced by fermentation of carbohydrates by lactic acid bacteria (Lactobacillus). INS 270, ADI is Not Limited (Quantum Satis), imparting a smooth, mild sour taste in dairy, beers, and bakery sourdoughs.
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
|
E270 | E412 |
|
INS / Codex Number
|
INS 270 | INS 412 |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Agent | Thickener, Emulsion Stabilizer, Dietary Fiber |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Provides sustained buffering and mild tartness while suppressing spore-forming spoilage bacteria | Entangles water molecules via extensive hydrogen bonding, producing high viscosity at low shear |
|
Common Target Foods
|
Yogurt, sourdough breads, sour ales (Berliner Weisse), olives, confectionery, carcass rinses | Gluten-free baked goods, salad dressings, ice creams, sauces, instant soup powders |
|
Dietary Compliance
|
100% Vegan (Bacterial fermentation of beet/corn sugar), Halal, Kosher | 100% Vegan (Guar bean seed endosperm), Halal, Kosher, Non-GMO |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1061) | EFSA Authorized / FDA GRAS (21 CFR 184.1339) |
|
Chemical Formula
|
C3H6O3 (2-hydroxypropanoic acid, pKa 3.86) | — |
|
Mannose to Galactose Ratio
|
— | 2 : 1 (High galactose substitution enables instant cold water solubility) |
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