Side-by-Side Comparison
Food Additives & E-Numbers
E460: Microcrystalline Cellulose (MCC / Dietary Bulking) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E460: Microcrystalline Cellulose (MCC / Dietary Bulking)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
E460 (Microcrystalline Cellulose / MCC) is purified, depolymerized wood pulp cellulose prepared by acid hydrolysis. INS 460(i), ADI is Not Limited (Quantum Satis), functioning as a zero-calorie bulking agent, anti-caking agent, and fat mimetic in low-calorie foods.
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 | ||
|---|---|---|
|
Functional Class
|
Bulking Agent, Anti-Caking Agent, Stabilizer, Fat Replacer | 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) |
|
Chemical Formula
|
(C6H10O5)n (Insoluble linear beta-1,4-glucan polymer) | C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate) |
|
E-Number Code
|
E460 | — |
|
INS / Codex Number
|
INS 460(i) | — |
|
Primary Mechanism
|
Crystalline cellulose micro-particles mimic creamy lipid mouthfeel without calories; prevents powder agglomeration | — |
|
Common Target Foods
|
Shredded cheeses (Prevents clumping), low-fat dressings, dietary supplement tablets, diet foods | — |
|
Dietary Compliance
|
100% Vegan (Plant wood pulp), Halal, Kosher, Gluten-Free | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1323) | — |
|
INS / E-Number
|
— | INS 621 / E621 |
|
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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