Side-by-Side Comparison
Food Additives & E-Numbers
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E627: Disodium Guanylate (GMP Umami Synergist)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
E627: Disodium Guanylate (GMP Umami Synergist)
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.
E627 (Disodium 5'-Guanylate / GMP) is the sodium salt of guanylic acid, a purine nucleotide naturally concentrated in dried shiitake mushrooms. INS 627, ADI is Not Specified, exhibiting massive 8x–30x synergistic umami amplification when paired with MSG.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E471 | E627 |
|
INS / Codex Number
|
INS 471 | INS 627 |
|
Functional Class
|
Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer | Flavor Enhancer (Purine Nucleotide Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling | Binds allosteric site on T1R1/T1R3 umami receptor, locking glutamate into the orthosteric binding pocket |
|
Common Target Foods
|
Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes | Savory snack seasonings (Doritos, chips), instant ramen noodle seasoning packets, bouillon cubes |
|
Dietary Compliance
|
Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) | Vegan (Microbial fermentation of tapioca/sugar), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1505) | EFSA Authorized / FDA GRAS (21 CFR 172.530) |
|
Hydrophilic-Lipophilic Balance (HLB)
|
3.5 – 4.5 (Lipophilic water-in-oil emulsifier) | — |
|
Chemical Formula
|
— | C10H12N5Na2O8P · xH2O |
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