Side-by-Side Comparison
Food Additives & E-Numbers
E414: Gum Arabic (Acacia Gum Emulsifier) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
Comparing 2 standards across 16 specifications. 16 key differences identified.
Comparing:
E414: Gum Arabic (Acacia Gum Emulsifier)
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
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.
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
|
E414 | — |
|
INS / Codex Number
|
INS 414 | — |
|
Functional Class
|
Emulsifier, Stabilizer, Encapsulating Agent, Prebiotic Fiber | — |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | — |
|
Chemical Structure
|
Arabinogalactan core covalently linked to hydroxyproline-rich peptide chains (~2% protein) | — |
|
Primary Mechanism
|
Amphiphilic glycoprotein anchors hydrophobic oil droplets while polysaccharide branches project into water, preventing coalescence | — |
|
Common Target Foods
|
Citrus soft drinks (Suspends essential oils), gummy candies, confectionery pan coatings, flavor spray drying | — |
|
Dietary Compliance
|
100% Vegan (Wild Acacia tree gum), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1330) | — |
|
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 E414: Gum Arabic (Acacia Gum Emulsifier) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E162: Beetroot Red (Betanin) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E414: Gum Arabic (Acacia Gum Emulsifier) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →