Side-by-Side Comparison
Food Additives & E-Numbers
E270: Lactic Acid (Biological Acidulant) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E270: Lactic Acid (Biological Acidulant)
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
E270 (L-Lactic Acid) is a natural alpha-hydroxy acid produced by fermentation of carbohydrates by lactic acid bacteria (Lactobacillus). INS 270, ADI is Not Limited (Quantum Satis), imparting a smooth, mild sour taste in dairy, beers, and bakery sourdoughs.
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
|
E270 | E500 |
|
INS / Codex Number
|
INS 270 | INS 500(ii) (Bicarbonate) / 500(i) (Carbonate) |
|
Functional Class
|
Acidity Regulator, Preservative, Flavoring Agent | Raising / Leavening Agent, Acidity Regulator, Anti-Caking |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C3H6O3 (2-hydroxypropanoic acid, pKa 3.86) | NaHCO3 (Sodium Hydrogen Carbonate) |
|
Primary Mechanism
|
Provides sustained buffering and mild tartness while suppressing spore-forming spoilage bacteria | Thermal (>50°C) or acid neutralization releases CO2 gas: NaHCO3 + H+ -> Na+ + H2O + CO2 |
|
Common Target Foods
|
Yogurt, sourdough breads, sour ales (Berliner Weisse), olives, confectionery, carcass rinses | Baking powders, cookies, cakes, pretzel alkaline dips, effervescent drink tablets |
|
Dietary Compliance
|
100% Vegan (Bacterial fermentation of beet/corn sugar), Halal, Kosher | 100% Vegan (Mineral Solvay process/Trona mining), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1061) | EFSA Authorized / FDA GRAS (21 CFR 184.1736) |
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