Side-by-Side Comparison
Food Additives & E-Numbers
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
E509: Calcium Chloride (Firming Agent / Cheese 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.
E509 (Calcium Chloride / CaCl2) is an inorganic calcium mineral salt. INS 509, ADI is Not Limited (Quantum Satis), serving as a crucial firming agent in canned tomatoes, tofu coagulant, and rennet coagulation restorer in pasteurized milk cheese making.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Chemical Formula
|
C₆H₈O₆ (Molecular Weight: 176.12 g/mol) | CaCl2 |
|
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
|
— | E509 |
|
INS / Codex Number
|
— | INS 509 |
|
Functional Class
|
— | Firming Agent, Coagulant, Sequestrant, Electrolyte |
|
Primary Mechanism
|
— | Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk |
|
Common Target Foods
|
— | Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles |
|
Dietary Compliance
|
— | Vegan (Natural brine/limestone salt), Halal, Kosher |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS (21 CFR 184.1193) |
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