Side-by-Side Comparison
Food Additives & E-Numbers
E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E412: Guar Gum (Cold-Soluble Galactomannan)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E334: L-Tartaric Acid (Wine & Baking Acidulant)
E412: Guar Gum (Cold-Soluble Galactomannan)
E334 (L(+)-Tartaric Acid) is a dicarboxylic organic acid recovered as potassium bitartrate by-product from wine barrels. INS 334, ADI has historically been set at up to 20 mg/kg bw/day by JECFA, delivering a sharp, lingering tartness in candies, soft drinks, and baking powders.
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
|
E334 | E412 |
|
INS / Codex Number
|
INS 334 | INS 412 |
|
Functional Class
|
Acidity Regulator, Acidulant, Synergist for Antioxidants | Thickener, Emulsion Stabilizer, Dietary Fiber |
|
Acceptable Daily Intake (ADI)
|
Historically up to 20 mg / kg body weight per day (JECFA: 0–6 mg/kg unconditional + 6–20 mg/kg conditional acceptance) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda | Entangles water molecules via extensive hydrogen bonding, producing high viscosity at low shear |
|
Common Target Foods
|
Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment | Gluten-free baked goods, salad dressings, ice creams, sauces, instant soup powders |
|
Dietary Compliance
|
100% Vegan (Wine by-product), Halal, Kosher | 100% Vegan (Guar bean seed endosperm), Halal, Kosher, Non-GMO |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1099) | EFSA Authorized / FDA GRAS (21 CFR 184.1339) |
|
Chemical Formula
|
C4H6O6 (2,3-dihydroxybutanedioic acid) | — |
|
Mannose to Galactose Ratio
|
— | 2 : 1 (High galactose substitution enables instant cold water solubility) |
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