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Side-by-Side Comparison Food Additives & E-Numbers

E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)

Comparing 2 standards across 11 specifications. 11 key differences identified.

Comparing:

E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)

E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)

Highlight Diffs (11)

E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →

Lecithin (E322) is a complex mixture of zwitterionic polar phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) derived from soybeans, sunflower seeds, or egg yolks, functioning as an amphiphilic oil-in-water surfactant and chocolate viscosity reducer.

View full E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) 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

11 Parameters

Parameter / Spec	E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)	E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
INS / E-Number	INS 322i (Lecithin) / INS 322ii (Partially Hydrolyzed)	INS 621 / E621
Acceptable Daily Intake (ADI)	Not Specified (Quantum Satis / GRAS under FDA 21 CFR 184.1400)	30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987)
Primary Phospholipid Composition	19–21% Phosphatidylcholine (PC), 8–20% PE, 10–15% PI	—
Hydrophilic-Lipophilic Balance (HLB)	HLB 4.0–6.0 (Standard unbleached) / HLB 8.0–10.0 (Enzymatically modified lyso-lecithin)	—
Acetone-Insoluble Matter	≥ 60.0% (standard benchmark of active phospholipid content)	—
Major Sources	Soybean (Glycine max), Sunflower (Helianthus annuus - non-GMO / allergen-free), Rapeseed, Egg yolk	—
Chemical Formula	—	C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate)
Functional Class	—	Flavor Enhancer (Umami savory tastant)
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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