Compare E330 vs E450VI, Citric acid vs Dicalcium diphosphate

Overview

E330 - Citric acid

Citric acid (E330) is a tart, sour-tasting acid found naturally in citrus fruits and used widely in foods and drinks. It helps control acidity, keeps flavors bright, and protects color and freshness in many products.

E450VI - Dicalcium diphosphate

Dicalcium diphosphate (E450VI) is a calcium salt of pyrophosphate used to control texture, moisture, and rise in many foods. It helps baked goods lift, keeps mixtures stable, and can bind metal ions that might cause off-colors or flavors. It is approved in the EU and considered safe for most people when used as intended.

Synonyms

E330

Citric acid

E450vi

Dicalcium diphosphate

dicalcium pyrophosphate

e450vi

Functions

acidity regulator sequestrant

acidity regulator raising agent sequestrant stabilizer

Origins

Products

Found in 95,503 products

Found in 1 products

Search rank & volume

#1996.8K / mo🇺🇸U.S.

🇺🇸U.S.

Awareness score

×0.15

under-aware

Awareness data is not available.

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

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

Popular questions

Is citric acid bad for you?
At typical food levels, citric acid (E330) is considered safe by major regulators (GRAS; EFSA/JECFA). Concentrated or frequent acidic exposure can irritate the mouth/stomach or contribute to tooth enamel erosion.
Where does the citric acid cycle occur?
In eukaryotic cells it occurs in the mitochondrial matrix; in bacteria it occurs in the cytosol.
What does citric acid do to your body?
It is a normal intermediate in energy metabolism and is readily metabolized to carbon dioxide and water. Citrate can bind minerals, which may enhance absorption of some and help prevent certain kidney stones by increasing urinary citrate.
Where does citric acid come from?
It occurs naturally in citrus fruits, but most food-grade citric acid is produced by fermenting sugars (e.g., from corn, beet, or cane) with Aspergillus niger.
How is citric acid made?
Industrially, sugars are fermented with Aspergillus niger to produce citric acid, then it is recovered and purified—often by precipitating calcium citrate and converting it back with sulfuric acid or via ion-exchange/crystallization.

Comparing E330 - Citric acid vs E450VI - Dicalcium diphosphate