Side-by-Side Comparison
Food Additives & E-Numbers
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
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.
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
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Functional Class
|
Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer | 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
|
E471 | — |
|
INS / Codex Number
|
INS 471 | — |
|
Hydrophilic-Lipophilic Balance (HLB)
|
3.5 – 4.5 (Lipophilic water-in-oil emulsifier) | — |
|
Primary Mechanism
|
Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling | — |
|
Common Target Foods
|
Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes | — |
|
Dietary Compliance
|
Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1505) | — |
|
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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