Side-by-Side Comparison
Food Additives & E-Numbers
E170: Calcium Carbonate (Mineral White Color / Anti-Caking) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E170: Calcium Carbonate (Mineral White Color / Anti-Caking)
E509: Calcium Chloride (Firming Agent / Cheese Salt)
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.
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
|
E170 | E509 |
|
INS / Codex Number
|
INS 170(i) | INS 509 |
|
Functional Class
|
Food Color (White / Opacifier), Anti-Caking, Acidity Regulator, Nutrient | Firming Agent, Coagulant, Sequestrant, Electrolyte |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
CaCO3 | CaCl2 |
|
Primary Mechanism
|
High refractive index light scattering creating white opacity; neutralizes acids to calcium salts and CO2 | Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk |
|
Common Target Foods
|
Chewing gum coatings, plant milks (Soy/Almond calcium fortification), baking powders, tablets | Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles |
|
Dietary Compliance
|
Vegan (Mineral limestone), Halal, Kosher | Vegan (Natural brine/limestone salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1191) | EFSA Authorized / FDA GRAS (21 CFR 184.1193) |
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