Side-by-Side Comparison
Food Additives & E-Numbers
E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
E406 (Agar-Agar) is a natural sulfated galactan polysaccharide hydrocolloid extracted from red algae seaweeds (Rhodophyta). INS 406, ADI is Not Limited (Quantum Satis), forming firm, brittle thermoreversible gels with huge hysteresis (melts at 85°C, sets at 35°C).
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
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E406 | E501 |
|
INS / Codex Number
|
INS 406 | INS 501(i) (Potassium Carbonate) |
|
Functional Class
|
Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) | Acidity Regulator, Alkaline Leavening, Kansui Salt |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Forms double helices that aggregate into rigid 3D water-trapping gel matrices | Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow |
|
Common Target Foods
|
Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates | Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening |
|
Dietary Compliance
|
100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) | Vegan (Mineral salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1115) | EFSA Authorized / FDA GRAS (21 CFR 184.1619) |
|
Chemical Components
|
Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) | — |
|
Chemical Formula
|
— | K2CO3 |
Other Alternatives to Compare
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E162: Beetroot Red (Betanin) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →