Side-by-Side Comparison
Food Additives & E-Numbers
E170: Calcium Carbonate (Mineral White Color / Anti-Caking) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E170: Calcium Carbonate (Mineral White Color / Anti-Caking)
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E170 (Calcium Carbonate / CaCO3) is a fine mineral salt mined from limestone or precipitated synthetically. INS 170(i), ADI is Not Limited (Quantum Satis), serving as a white surface colorant, acidity buffer, anti-caking agent, and calcium nutrient fortificant.
E260 (Acetic Acid / Ethanoic acid) is a natural carboxylic acid produced via aerobic Acetobacter fermentation of ethanol. INS 260, ADI is Not Limited (Quantum Satis), giving vinegar its characteristic pungent sour flavor and pickling preservative action.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E170 | E260 |
|
INS / Codex Number
|
INS 170(i) | INS 260 |
|
Functional Class
|
Food Color (White / Opacifier), Anti-Caking, Acidity Regulator, Nutrient | Acidity Regulator, Preservative, Flavoring Tastant |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
CaCO3 | CH3COOH (pKa 4.76) |
|
Primary Mechanism
|
High refractive index light scattering creating white opacity; neutralizes acids to calcium salts and CO2 | Lowers pH below 4.2, destroying bacterial cell membrane proton motive force |
|
Common Target Foods
|
Chewing gum coatings, plant milks (Soy/Almond calcium fortification), baking powders, tablets | Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup |
|
Dietary Compliance
|
Vegan (Mineral limestone), Halal, Kosher | 100% Vegan (Biological vinegar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1191) | EFSA Authorized / FDA GRAS (21 CFR 184.1005) |
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