Side-by-Side Comparison
Food Additives & E-Numbers
E330: Citric Acid (Universal Acidulant / Chelator) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E330: Citric Acid (Universal Acidulant / Chelator)
E509: Calcium Chloride (Firming Agent / Cheese Salt)
E330 (Citric Acid) is a tricarboxylic organic acid produced by industrial fermentation of Aspergillus niger on carbohydrate substrates. INS 330, ADI is Not Limited (Quantum Satis), the single most widely used acidulant, flavor enhancer, and metal chelator on Earth.
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
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E330 | E509 |
|
INS / Codex Number
|
INS 330 | INS 509 |
|
Functional Class
|
Acidity Regulator, Acidulant, Sequestrant, Antioxidant Synergist | Firming Agent, Coagulant, Sequestrant, Electrolyte |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C6H8O7 (2-hydroxypropane-1,2,3-tricarboxylic acid) | CaCl2 |
|
Primary Mechanism
|
Delivers bright citrus sourness; chelates pro-oxidant metal ions (Fe/Cu); activates pectin gelation | Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk |
|
Common Target Foods
|
Citrus beverages, candy/confectionery, jams, canned tomatoes, cheese curdling, soft drinks | Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles |
|
Dietary Compliance
|
100% Vegan (Aspergillus fungal sugar fermentation), Halal, Kosher | Vegan (Natural brine/limestone salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1033) | EFSA Authorized / FDA GRAS (21 CFR 184.1193) |
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