Side-by-Side Comparison
Food Additives & E-Numbers
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist)
Comparing 2 standards across 16 specifications. 16 key differences identified.
Comparing:
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
E631: Disodium Inosinate (IMP Meat Umami Synergist)
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.
E631 (Disodium 5'-Inosinate / IMP) is the sodium salt of inosinic acid, a purine nucleotide naturally found in aged beef, katsuobushi bonito flakes, and cured meats. INS 631, ADI is Not Specified, multiplying glutamate umami flavor.
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
|
— | E631 |
|
INS / Codex Number
|
— | INS 631 |
|
Functional Class
|
— | Flavor Enhancer (Meat Purine Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
— | Not Specified (Quantum Satis) |
|
Chemical Formula
|
— | C10H11N4Na2O8P · xH2O |
|
Primary Mechanism
|
— | Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer |
|
Common Target Foods
|
— | Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks |
|
Dietary Compliance
|
— | Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS (21 CFR 172.535) |
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