Side-by-Side Comparison
Food Additives & E-Numbers
E260: Acetic Acid (Vinegar Acidulant / Preservative) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
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.
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
|
E260 | E501 |
|
INS / Codex Number
|
INS 260 | INS 501(i) (Potassium Carbonate) |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Tastant | Acidity Regulator, Alkaline Leavening, Kansui Salt |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
CH3COOH (pKa 4.76) | K2CO3 |
|
Primary Mechanism
|
Lowers pH below 4.2, destroying bacterial cell membrane proton motive force | Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow |
|
Common Target Foods
|
Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup | Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening |
|
Dietary Compliance
|
100% Vegan (Biological vinegar fermentation), Halal, Kosher | Vegan (Mineral salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1005) | EFSA Authorized / FDA GRAS (21 CFR 184.1619) |
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