Side-by-Side Comparison
Food Additives & E-Numbers
E270: Lactic Acid (Biological Acidulant) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
Comparing 2 standards across 16 specifications. 16 key differences identified.
Comparing:
E270: Lactic Acid (Biological Acidulant)
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
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.
Xanthan gum (E415) is a high-molecular-weight microbial exopolysaccharide produced by Xanthomonas campestris fermentation, renowned for extreme pseudoplastic shear-thinning rheology, freeze-thaw stability, and gluten-free dough structural binding.
Specification Comparison Table
16 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E270 | — |
|
INS / Codex Number
|
INS 270 | — |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Agent | — |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | — |
|
Chemical Formula
|
C3H6O3 (2-hydroxypropanoic acid, pKa 3.86) | — |
|
Primary Mechanism
|
Provides sustained buffering and mild tartness while suppressing spore-forming spoilage bacteria | — |
|
Common Target Foods
|
Yogurt, sourdough breads, sour ales (Berliner Weisse), olives, confectionery, carcass rinses | — |
|
Dietary Compliance
|
100% Vegan (Bacterial fermentation of beet/corn sugar), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1061) | — |
|
INS / E-Number
|
— | INS 415 / E415 |
|
Polymer Structure
|
— | Cellulose β-(1,4)-D-glucan backbone with trisaccharide side chains (mannose-glucuronic acid-mannose) |
|
Molecular Weight
|
— | 2.0 × 10⁶ to 5.0 × 10⁶ Da (2–5 MDa) |
|
Rheological Behavior
|
— | Extreme Pseudoplasticity (Shear-thinning index n ≈ 0.15–0.25) |
|
Yield Stress
|
— | High at rest (suspends dense particulates like herbs in salad dressing permanently) |
|
Thermal Stability
|
— | Maintains constant viscosity from 0°C to 100°C across pH 2.0 to 12.0 |
|
Synergistic Gelation
|
— | Forms thermo-reversible firm gels when blended with Locust Bean Gum (E410) or Guar Gum (E412) |
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