Side-by-Side Comparison
Food Additives & E-Numbers
E412: Guar Gum (Cold-Soluble Galactomannan) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E412: Guar Gum (Cold-Soluble Galactomannan)
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
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.
E471 is an authorized food emulsifier composed of glycerol esterified with one or two fatty acid chains (glycerol monostearate / monooleate). INS 471, ADI is Not Limited (Quantum Satis), globally recognized as the ultimate crumb softener and amylose complexing agent in bakery.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E412 | E471 |
|
INS / Codex Number
|
INS 412 | INS 471 |
|
Functional Class
|
Thickener, Emulsion Stabilizer, Dietary Fiber | Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Entangles water molecules via extensive hydrogen bonding, producing high viscosity at low shear | Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling |
|
Common Target Foods
|
Gluten-free baked goods, salad dressings, ice creams, sauces, instant soup powders | Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes |
|
Dietary Compliance
|
100% Vegan (Guar bean seed endosperm), Halal, Kosher, Non-GMO | Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1339) | EFSA Authorized / FDA GRAS (21 CFR 184.1505) |
|
Mannose to Galactose Ratio
|
2 : 1 (High galactose substitution enables instant cold water solubility) | — |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | 3.5 – 4.5 (Lipophilic water-in-oil emulsifier) |
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