# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt)

Comparing 2 standards across 10 specifications. 9 key differences identified.

Comparing:
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E509: Calcium Chloride (Firming Agent / Cheese Salt)
E406: Agar-Agar (Seaweed Hydrocolloid Gel) →

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).

View full E406: Agar-Agar (Seaweed Hydrocolloid Gel) spec sheet →
E509: Calcium Chloride (Firming Agent / Cheese Salt) →

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.

View full E509: Calcium Chloride (Firming Agent / Cheese Salt) spec sheet →

Specification Comparison Table

10 Parameters
Parameter / Spec
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E509: Calcium Chloride (Firming Agent / Cheese Salt)
E-Number Code
E406 E509
INS / Codex Number
INS 406 INS 509
Functional Class
Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) Firming Agent, Coagulant, Sequestrant, Electrolyte
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 Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk
Common Target Foods
Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles
Dietary Compliance
100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) Vegan (Natural brine/limestone salt), Halal, Kosher
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 184.1115) EFSA Authorized / FDA GRAS (21 CFR 184.1193)
Chemical Components
Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) —
Chemical Formula
— CaCl2

Other Alternatives to Compare

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(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. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) → Compare E406: Agar-Agar (Seaweed Hydrocolloid Gel) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) → 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) →