Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
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.
E500 (Sodium Carbonates / Sodium Bicarbonate NaHCO3) is a mineral salt leavening agent and pH buffer. INS 500(ii), ADI is Not Limited (Quantum Satis), decomposing under heat and acid to produce carbon dioxide bubbles that expand cakes, cookies, and pretzel crusts.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E260 | E500 |
|
INS / Codex Number
|
INS 260 | INS 500(ii) (Bicarbonate) / 500(i) (Carbonate) |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | Raising / Leavening Agent, Acidity Regulator, Anti-Caking |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | NaHCO3 (Sodium Hydrogen Carbonate) |
|
Primary Mechanism
|
Lowers pH below 4.2, destroying bacterial cell membrane proton motive force | Thermal (>50°C) or acid neutralization releases CO2 gas: NaHCO3 + H+ -> Na+ + H2O + CO2 |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | Baking powders, cookies, cakes, pretzel alkaline dips, effervescent drink tablets |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | 100% Vegan (Mineral Solvay process/Trona mining), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | EFSA Authorized / FDA GRAS (21 CFR 184.1736) |
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