Side-by-Side Comparison
Food Additives & E-Numbers
E422: Glycerol (Glycerin Humectant & Solvent) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E422: Glycerol (Glycerin Humectant & Solvent)
E631: Disodium Inosinate (IMP Meat Umami Synergist)
E422 (Glycerol / Glycerin) is a sweet, viscous trihydroxy alcohol (polyol) obtained via lipid hydrolysis. INS 422, ADI is Not Limited (Quantum Satis), acting as an essential humectant, moisture retainer, and freeze-point depressant in baked goods and icings.
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
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E422 | E631 |
|
INS / Codex Number
|
INS 422 | INS 631 |
|
Functional Class
|
Humectant, Solvent, Sweetener, Bodying Agent | Flavor Enhancer (Meat Purine Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
C3H8O3 (Propane-1,2,3-triol) | C10H11N4Na2O8P · xH2O |
|
Primary Mechanism
|
Strongly hygroscopic triol binds water molecules, lowering water activity (aw) and preventing staling | Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer |
|
Common Target Foods
|
Fondant icings, soft-baked cookies, energy bars, cake sponges, liqueur bodying | Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks |
|
Dietary Compliance
|
Vegan (When derived from plant fats), Halal, Kosher | Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1320) | EFSA Authorized / FDA GRAS (21 CFR 172.535) |
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