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

E338: Phosphoric Acid (Cola Acidulant) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)

Comparing 2 standards across 16 specifications. 16 key differences identified.

Comparing:
E338: Phosphoric Acid (Cola Acidulant)
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
E338: Phosphoric Acid (Cola Acidulant) →

E338 (Phosphoric Acid / H3PO4) is a mineral inorganic acid providing a uniquely dry, tangy, astringent sourness. INS 338, group ADI is 40 mg/kg bw/day (as phosphorus), the quintessential acidulant in cola beverages and processed cheeses.

View full E338: Phosphoric Acid (Cola Acidulant) spec sheet →
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →

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.

View full E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) spec sheet →

Specification Comparison Table

16 Parameters
Parameter / Spec
E338: Phosphoric Acid (Cola Acidulant)
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
E-Number Code
E338 —
INS / Codex Number
INS 338 —
Functional Class
Acidulant, Acidity Regulator, Sequestrant, Emulsifying Salt —
Acceptable Daily Intake (ADI)
40 mg / kg body weight per day (Group ADI as phosphorus) —
Chemical Formula
H3PO4 (pKa1 2.15) —
Primary Mechanism
Lowers beverage pH to ~2.5 with a clean, sharp, non-fruity tang; retards bacterial outgrowth —
Common Target Foods
Cola soft drinks, root beers, processed cheese melts, sports hydration drinks —
Dietary Compliance
Vegan (Mineral phosphate synthesis), Halal, Kosher —
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 182.1073) —
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)

Other Alternatives to Compare

Compare E338: Phosphoric Acid (Cola Acidulant) vs. E100: Curcumin (Turmeric Yellow Color) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E101: Riboflavin (Vitamin B2 Yellow Color) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E140: Chlorophyll & Chlorophyllins (Green Color) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E150a: Plain Caramel (Class I Caramel Color) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E160a: Beta-Carotene (Provitamin A Orange Color) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E162: Beetroot Red (Betanin) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E200: Sorbic Acid (Antifungal Preservative) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E202: Potassium Sorbate (Soluble Antimicrobial) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E211: Sodium Benzoate (Acid Beverage Preservative) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E224: Potassium Metabisulfite (Campden Salt) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E270: Lactic Acid (Biological Acidulant) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E282: Calcium Propionate (Bread Anti-Mold) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E330: Citric Acid (Universal Acidulant / Chelator) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E412: Guar Gum (Cold-Soluble Galactomannan) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E414: Gum Arabic (Acacia Gum Emulsifier) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E422: Glycerol (Glycerin Humectant & Solvent) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E627: Disodium Guanylate (GMP Umami Synergist) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E951: Aspartame (Dipeptide Sweetener / 200x) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) → Compare E338: Phosphoric Acid (Cola Acidulant) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →