Side-by-Side Comparison
Food Additives & E-Numbers
E200: Sorbic Acid (Antifungal Preservative) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E200: Sorbic Acid (Antifungal Preservative)
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
E200 (Sorbic Acid / 2,4-hexadienoic acid) is an unsaturated organic carboxylic acid preservative with broad antifungal and antimold activity. INS 200, group ADI is 11 mg/kg bw/day (expressed as sorbic acid), active across acidic and neutral pH up to 6.5.
E501 (Potassium Carbonates / K2CO3) is an inorganic alkaline mineral salt. INS 501(i), ADI is Not Limited (Quantum Satis), used as the key 'Kansui' alkaline agent in Japanese ramen noodles and in the Dutch processing of cocoa powder.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E200 | E501 |
|
INS / Codex Number
|
INS 200 | INS 501(i) (Potassium Carbonate) |
|
Functional Class
|
Preservative (Antifungal, Antimicrobial) | Acidity Regulator, Alkaline Leavening, Kansui Salt |
|
Acceptable Daily Intake (ADI)
|
11 mg / kg body weight per day (as sorbic acid) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C6H8O2 | K2CO3 |
|
Primary Mechanism
|
Un-dissociated acid penetrates mold/yeast cell membranes, inhibiting enolase and dehydrogenase enzymes | Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow |
|
Common Target Foods
|
Cheese wraps, baked pastries, dried fruits, fermented pickles, wine stabilization | Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening |
|
Dietary Compliance
|
100% Vegan (Chemical synthesis), Halal, Kosher | Vegan (Mineral salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3089) | EFSA Authorized / FDA GRAS (21 CFR 184.1619) |
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