Side-by-Side Comparison
Food Additives & E-Numbers
E414: Gum Arabic (Acacia Gum Emulsifier) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E414: Gum Arabic (Acacia Gum Emulsifier)
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
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.
E440 (Pectin) is a complex heteropolysaccharide rich in alpha-(1->4)-linked D-galacturonic acid extracted from citrus peels and apple pomace. INS 440, ADI is Not Limited (Quantum Satis), the global gold standard gelling agent for jams, jellies, and fruit spreads.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E414 | E440 |
|
INS / Codex Number
|
INS 414 | INS 440(i) / 440(ii) |
|
Functional Class
|
Emulsifier, Stabilizer, Encapsulating Agent, Prebiotic Fiber | Gelling Agent, Thickener, Stabilizer, Soluble Fiber |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Amphiphilic glycoprotein anchors hydrophobic oil droplets while polysaccharide branches project into water, preventing coalescence | HM forms junction zones with sugar (Brix > 55%) + acid (pH < 3.5); LM gels with calcium ions (Ca2+) |
|
Common Target Foods
|
Citrus soft drinks (Suspends essential oils), gummy candies, confectionery pan coatings, flavor spray drying | Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes |
|
Dietary Compliance
|
100% Vegan (Wild Acacia tree gum), Halal, Kosher | 100% Vegan (Citrus peel/apple extraction), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1330) | EFSA Authorized / FDA GRAS (21 CFR 184.1588) |
|
Chemical Structure
|
Arabinogalactan core covalently linked to hydroxyproline-rich peptide chains (~2% protein) | — |
|
Primary Classes
|
— | High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%) |
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