Comparing E304 - Fatty acid esters of ascorbic acid vs E310 - Propyl gallate

Synonyms
E304
Fatty acid esters of ascorbic acid
ascorbic acid esters of fatty acid
E310
Propyl gallate
Propyl ester of gallic acid
Products

Found in 527 products

Found in 795 products

Search rank & volume
#422100 / mo🇺🇸U.S.
#2541.7K / mo🇺🇸U.S.
Awareness score

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Search volume over time

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Interest over time for 3 keywords in U.S. during the last 10 years.

Popular questions
  1. How to turn on keyboard touch sensitivity on e304?

    E304 is a food-additive code for fatty acid esters of ascorbic acid (e.g., ascorbyl palmitate) used as an antioxidant in foods; it isn’t a device, so there’s no keyboard setting to adjust.

  2. What is e304 in food?

    E304 denotes fatty acid esters of ascorbic acid—most commonly ascorbyl palmitate—a fat‑soluble vitamin C derivative used as an antioxidant to protect fats and colors in foods; it’s approved in the EU, U.S., Canada, Australia, and New Zealand.

  3. What is error code e304?

    In the context of foods, E304 is not an error code but the designation for fatty acid esters of ascorbic acid (ascorbyl palmitate), an antioxidant additive.

  1. What is propyl gallate in food?

    Propyl gallate (E310) is an antioxidant preservative—the propyl ester of gallic acid—used to protect fats and oils in foods from oxidation and rancidity.

  2. Is propyl gallate gluten free?

    Yes; propyl gallate contains no gluten and is considered gluten‑free, though the finished product may still contain gluten from other ingredients.

  3. How to install memory in dell dimension e310?

    This is unrelated to the food additive E310; in foods, E310 refers to propyl gallate, an antioxidant used to prevent rancidity in fats and oils.

  4. What foods contain propyl gallate?

    It’s commonly used in high‑fat foods such as edible oils, shortenings and margarine, processed meats, baked goods and snacks, and sometimes chewing gum and soup bases, often alongside BHA/BHT.

  5. What is propyl gallate used for?

    It’s used as an antioxidant to slow oxidation and rancidity in fat‑containing foods, helping preserve flavor, odor, color, and shelf life.