Side-by-Side Comparison
Food Additives & E-Numbers
E334: L-Tartaric Acid (Wine & Baking Acidulant) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E334: L-Tartaric Acid (Wine & Baking Acidulant)
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
E334 (L(+)-Tartaric Acid) is a dicarboxylic organic acid recovered as potassium bitartrate by-product from wine barrels. INS 334, ADI has historically been set at up to 20 mg/kg bw/day by JECFA, delivering a sharp, lingering tartness in candies, soft drinks, and baking powders.
E471 is an authorized food emulsifier composed of glycerol esterified with one or two fatty acid chains (glycerol monostearate / monooleate). INS 471, ADI is Not Limited (Quantum Satis), globally recognized as the ultimate crumb softener and amylose complexing agent in bakery.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E334 | E471 |
|
INS / Codex Number
|
INS 334 | INS 471 |
|
Functional Class
|
Acidity Regulator, Acidulant, Synergist for Antioxidants | Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer |
|
Acceptable Daily Intake (ADI)
|
Historically up to 20 mg / kg body weight per day (JECFA: 0–6 mg/kg unconditional + 6–20 mg/kg conditional acceptance) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda | Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling |
|
Common Target Foods
|
Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment | Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes |
|
Dietary Compliance
|
100% Vegan (Wine by-product), Halal, Kosher | Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1099) | EFSA Authorized / FDA GRAS (21 CFR 184.1505) |
|
Chemical Formula
|
C4H6O6 (2,3-dihydroxybutanedioic acid) | — |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | 3.5 – 4.5 (Lipophilic water-in-oil emulsifier) |
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