# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E414: Gum Arabic (Acacia Gum Emulsifier)

Comparing 2 standards across 10 specifications. 10 key differences identified.

Comparing:
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
E414: Gum Arabic (Acacia Gum Emulsifier)
E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →

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.

View full E407: Carrageenan (Dairy Stabilizer Hydrocolloid) spec sheet →
E414: Gum Arabic (Acacia Gum Emulsifier) →

E414 (Gum Arabic / Acacia Gum) is a complex arabinogalactan-protein glycoprotein exudate harvested from Acacia senegal trees. INS 414, ADI is Not Limited (Quantum Satis), the premier film-forming emulsifier for citrus beverage flavor oils.

View full E414: Gum Arabic (Acacia Gum Emulsifier) spec sheet →

Specification Comparison Table

10 Parameters
Parameter / Spec
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
E414: Gum Arabic (Acacia Gum Emulsifier)
E-Number Code
E407 E414
INS / Codex Number
INS 407 INS 414
Functional Class
Thickener, Gelling Agent, Emulsion Stabilizer Emulsifier, Stabilizer, Encapsulating Agent, Prebiotic Fiber
Acceptable Daily Intake (ADI)
75 mg / kg body weight per day Not Limited (Quantum Satis)
Primary Mechanism
Negative sulfate esters cross-link with positive charges on milk kappa-casein micelles Amphiphilic glycoprotein anchors hydrophobic oil droplets while polysaccharide branches project into water, preventing coalescence
Common Target Foods
Chocolate milks, whipping creams, plant-based milks, deli turkey meats (water binding) Citrus soft drinks (Suspends essential oils), gummy candies, confectionery pan coatings, flavor spray drying
Dietary Compliance
100% Vegan (Marine seaweed), Halal, Kosher 100% Vegan (Wild Acacia tree gum), Halal, Kosher
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 172.620) EFSA Authorized / FDA GRAS (21 CFR 184.1330)
Major Types
Kappa (Rigid brittle gel), Iota (Elastic thixotropic gel), Lambda (Non-gelling thickener) —
Chemical Structure
— Arabinogalactan core covalently linked to hydroxyproline-rich peptide chains (~2% protein)

Other Alternatives to Compare

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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 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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. 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. E635: Disodium 5'-Ribonucleotides (I+G Blend) → 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) →