Side-by-Side Comparison
Food Additives & E-Numbers
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
L-Ascorbic Acid (E300, C6H8O6) is a water-soluble antioxidant, dough conditioner, and vitamin fortifier that scavenges dissolved oxygen, prevents fruit enzymatic browning, and cross-links wheat gluten disulfide bridges in commercial baking.
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
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Chemical Formula
|
C₆H₈O₆ (Molecular Weight: 176.12 g/mol) | K2CO3 |
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis / GRAS under FDA 21 CFR 182.3013) | Not Limited (Quantum Satis) |
|
INS / E-Number
|
INS 300 / E300 | — |
|
Functional Classes
|
Antioxidant / Flour Treatment Agent / Sequestrant / Nutrient Supplement | — |
|
Solubility
|
330 g/L in water at 20°C | — |
|
Redox Potential
|
+0.06 V at pH 7.0 (readily donates two electrons to dehydroascorbic acid) | — |
|
E-Number Code
|
— | E501 |
|
INS / Codex Number
|
— | INS 501(i) (Potassium Carbonate) |
|
Functional Class
|
— | Acidity Regulator, Alkaline Leavening, Kansui Salt |
|
Primary Mechanism
|
— | Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow |
|
Common Target Foods
|
— | Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening |
|
Dietary Compliance
|
— | Vegan (Mineral salt), Halal, Kosher |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS (21 CFR 184.1619) |
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