Side-by-Side Comparison
Food Additives & E-Numbers
E100: Curcumin (Turmeric Yellow Color) vs. E627: Disodium Guanylate (GMP Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E100: Curcumin (Turmeric Yellow Color)
E627: Disodium Guanylate (GMP Umami Synergist)
E100 (Curcumin) is a natural diarylheptanoid yellow pigment extracted from the rhizomes of turmeric (Curcuma longa). INS 100(i), ADI is 3 mg/kg bw/day, providing bright yellow-orange coloration in mustard, cheese, and curry powders.
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
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E100 | E627 |
|
INS / Codex Number
|
INS 100(i) | INS 627 |
|
Functional Class
|
Food Color (Yellow-Orange) | Flavor Enhancer (Purine Nucleotide Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
3 mg / kg body weight per day | Not Specified (Quantum Satis) |
|
Chemical Formula
|
C21H20O6 | C10H12N5Na2O8P · xH2O |
|
Primary Mechanism
|
Light absorption at 420–430nm producing vibrant golden-yellow hue; polyphenol antioxidant activity | Binds allosteric site on T1R1/T1R3 umami receptor, locking glutamate into the orthosteric binding pocket |
|
Common Target Foods
|
Prepared mustard, curry seasonings, margarine, cheese rinds, confectionery | Savory snack seasonings (Doritos, chips), instant ramen noodle seasoning packets, bouillon cubes |
|
Dietary Compliance
|
100% Vegan (Turmeric root extraction), Halal, Kosher Certified | Vegan (Microbial fermentation of tapioca/sugar), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.600) | EFSA Authorized / FDA GRAS (21 CFR 172.530) |
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