Side-by-Side Comparison
Food Additives & E-Numbers
E282: Calcium Propionate (Bread Anti-Mold) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E282: Calcium Propionate (Bread Anti-Mold)
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
E282 (Calcium Propionate) is the calcium salt of propionic acid, the premier mold and 'rope' bacteria inhibitor in industrial yeast-leavened bakery goods. INS 282, ADI is Not Limited (Quantum Satis), preserving sliced bread for weeks without retarding yeast activity.
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
|
E282 | E500 |
|
INS / Codex Number
|
INS 282 | INS 500(ii) (Bicarbonate) / 500(i) (Carbonate) |
|
Functional Class
|
Preservative (Bakery Anti-Mold & Anti-Rope) | Raising / Leavening Agent, Acidity Regulator, Anti-Caking |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
Ca(C3H5O2)2 | NaHCO3 (Sodium Hydrogen Carbonate) |
|
Primary Mechanism
|
Propionate ion disrupts membrane transport in Penicillium molds and Bacillus mesentericus (rope bacteria) | Thermal (>50°C) or acid neutralization releases CO2 gas: NaHCO3 + H+ -> Na+ + H2O + CO2 |
|
Common Target Foods
|
Commercial sliced white/wheat bread, hamburger buns, tortillas, pita bread | Baking powders, cookies, cakes, pretzel alkaline dips, effervescent drink tablets |
|
Dietary Compliance
|
Vegan, Halal, Kosher | 100% Vegan (Mineral Solvay process/Trona mining), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1221) | EFSA Authorized / FDA GRAS (21 CFR 184.1736) |
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