Side-by-Side Comparison
Food Additives & E-Numbers
E282: Calcium Propionate (Bread Anti-Mold) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E282: Calcium Propionate (Bread Anti-Mold)
E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn)
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.
E503 (Ammonium Bicarbonate / (NH4)HCO3) is a historic chemical leavening salt. INS 503(ii), ADI is Not Limited (Quantum Satis), decomposing 100% into gaseous CO2, ammonia, and water at temperatures >60°C to create ultra-crisp, airy crackers and cookies.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E282 | E503 |
|
INS / Codex Number
|
INS 282 | INS 503(ii) |
|
Functional Class
|
Preservative (Bakery Anti-Mold & Anti-Rope) | Raising Agent, Acidity Regulator |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
Ca(C3H5O2)2 | (NH4)HCO3 |
|
Primary Mechanism
|
Propionate ion disrupts membrane transport in Penicillium molds and Bacillus mesentericus (rope bacteria) | Thermal decomposition leaves zero residual water or alkali salts: (NH4)HCO3 -> NH3(g) + CO2(g) + H2O(g) |
|
Common Target Foods
|
Commercial sliced white/wheat bread, hamburger buns, tortillas, pita bread | Thin crispy crackers, Italian biscotti, Greek koulourakia, sugar wafer shells |
|
Dietary Compliance
|
Vegan, Halal, Kosher | Vegan (Mineral synthesis), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1221) | EFSA Authorized / FDA GRAS (21 CFR 184.1137) |
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