Side-by-Side Comparison
Food Additives & E-Numbers
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
Comparing 2 standards across 16 specifications. 16 key differences identified.
Comparing:
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
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.
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
16 Parameters| Parameter / Spec | ||
|---|---|---|
|
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) | — |
|
E-Number Code
|
— | E471 |
|
INS / Codex Number
|
— | INS 471 |
|
Functional Class
|
— | Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer |
|
Acceptable Daily Intake (ADI)
|
— | Not Limited (Quantum Satis) |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | 3.5 – 4.5 (Lipophilic water-in-oil emulsifier) |
|
Primary Mechanism
|
— | Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling |
|
Common Target Foods
|
— | Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes |
|
Dietary Compliance
|
— | Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS (21 CFR 184.1505) |
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