Side-by-Side Comparison
Food Additives & E-Numbers
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
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.
Monosodium Glutamate (E621, MSG, C5H8NO4Na) is the sodium salt of L-glutamic acid produced via Corynebacterium glutamicum sugar fermentation, activating human T1R1/T1R3 heterodimer umami taste receptors to enhance savory mouthfeel.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
INS / E-Number
|
INS 415 / E415 | INS 621 / E621 |
|
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) | — |
|
Chemical Formula
|
— | C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate) |
|
Functional Class
|
— | Flavor Enhancer (Umami savory tastant) |
|
Acceptable Daily Intake (ADI)
|
— | 30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987) |
|
Taste Receptor Target
|
— | T1R1 + T1R3 G-protein coupled receptor (GPCR) heterodimer + mGluR4 |
|
Sodium Content
|
— | 12.3% Sodium by weight (compared to 39.3% in standard table salt NaCl) |
|
Synergistic Umami Multiplication
|
— | 1:1 ratio with E627 (Disodium Guanylate) / E631 (Disodium Inosinate) increases umami perception up to 8-fold |
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