Side-by-Side Comparison
Food Additives & E-Numbers
E162: Beetroot Red (Betanin) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E162: Beetroot Red (Betanin)
E509: Calcium Chloride (Firming Agent / Cheese Salt)
E162 (Beetroot Red / Betanin) is a water-soluble red-purple betacyanin pigment pressed or extracted from red beets (Beta vulgaris). INS 162, ADI is Not Limited (Quantum Satis), used in dairy, ice creams, and sausages.
E509 (Calcium Chloride / CaCl2) is an inorganic calcium mineral salt. INS 509, ADI is Not Limited (Quantum Satis), serving as a crucial firming agent in canned tomatoes, tofu coagulant, and rennet coagulation restorer in pasteurized milk cheese making.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E162 | E509 |
|
INS / Codex Number
|
INS 162 | INS 509 |
|
Functional Class
|
Food Color (Red-Purple) | Firming Agent, Coagulant, Sequestrant, Electrolyte |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C24H26N2O13 (Betanin glucoside) | CaCl2 |
|
Primary Mechanism
|
Betanidin glycoside absorbing green light (535–538nm) to reflect intense magenta-red | Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk |
|
Common Target Foods
|
Strawberry yogurt, berry ice creams, confectionery, fruit preparations | Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles |
|
Dietary Compliance
|
100% Vegan (Beetroot juice extract), Halal, Kosher | Vegan (Natural brine/limestone salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.40) | EFSA Authorized / FDA GRAS (21 CFR 184.1193) |
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