Side-by-Side Comparison
Food Additives & E-Numbers
E202: Potassium Sorbate (Soluble Antimicrobial) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E202: Potassium Sorbate (Soluble Antimicrobial)
E509: Calcium Chloride (Firming Agent / Cheese Salt)
E202 (Potassium Sorbate) is the potassium salt of sorbic acid, offering 58% water solubility at room temperature. INS 202, group ADI is 11 mg/kg bw/day, widely utilized in beverages, syrups, and cosmetics to block yeast fermentation.
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
|
E202 | E509 |
|
INS / Codex Number
|
INS 202 | INS 509 |
|
Functional Class
|
Preservative (Water-Soluble Antifungal) | Firming Agent, Coagulant, Sequestrant, Electrolyte |
|
Acceptable Daily Intake (ADI)
|
11 mg / kg body weight per day (as sorbic acid equivalent) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C6H7KO2 | CaCl2 |
|
Primary Mechanism
|
Dissociates into sorbic acid in food matrix, blocking substrate transport in fungal cells | Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk |
|
Common Target Foods
|
Fruit juices, carbonated beverages, table syrups, dips, yogurt drinks, wine finishing | Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles |
|
Dietary Compliance
|
Vegan, Halal, Kosher Certified | Vegan (Natural brine/limestone salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 182.3640) | EFSA Authorized / FDA GRAS (21 CFR 184.1193) |
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