# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)

Comparing 2 standards across 14 specifications. 14 key differences identified.

Comparing:
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
E440: Pectin (Citrus & Apple Jam Gelling Fiber) →

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.

View full E440: Pectin (Citrus & Apple Jam Gelling Fiber) spec sheet →
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →

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.

View full E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) spec sheet →

Specification Comparison Table

14 Parameters
Parameter / Spec
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Functional Class
Gelling Agent, Thickener, Stabilizer, Soluble Fiber Flavor Enhancer (Umami savory tastant)
Acceptable Daily Intake (ADI)
Not Limited (Quantum Satis) 30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987)
E-Number Code
E440 —
INS / Codex Number
INS 440(i) / 440(ii) —
Primary Classes
High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%) —
Primary Mechanism
HM forms junction zones with sugar (Brix > 55%) + acid (pH < 3.5); LM gels with calcium ions (Ca2+) —
Common Target Foods
Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes —
Dietary Compliance
100% Vegan (Citrus peel/apple extraction), Halal, Kosher —
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 184.1588) —
INS / E-Number
— INS 621 / E621
Chemical Formula
— C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate)
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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Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E270: Lactic Acid (Biological Acidulant) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E282: Calcium Propionate (Bread Anti-Mold) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E330: Citric Acid (Universal Acidulant / Chelator) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E338: Phosphoric Acid (Cola Acidulant) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E412: Guar Gum (Cold-Soluble Galactomannan) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E414: Gum Arabic (Acacia Gum Emulsifier) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E422: Glycerol (Glycerin Humectant & Solvent) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E627: Disodium Guanylate (GMP Umami Synergist) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) → Compare E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E951: Aspartame 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