Side-by-Side Comparison
Food Additives & E-Numbers
E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
E407 (Carrageenan) is a high-molecular-weight sulfated polygalactan extracted from red edible seaweeds (Chondrus crispus / Irish Moss). INS 407, ADI is 75 mg/kg bw/day, famed for stabilizing cocoa suspension in chocolate milk via kappa-casein binding.
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
|
E407 | E501 |
|
INS / Codex Number
|
INS 407 | INS 501(i) (Potassium Carbonate) |
|
Functional Class
|
Thickener, Gelling Agent, Emulsion Stabilizer | Acidity Regulator, Alkaline Leavening, Kansui Salt |
|
Acceptable Daily Intake (ADI)
|
75 mg / kg body weight per day | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Negative sulfate esters cross-link with positive charges on milk kappa-casein micelles | Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow |
|
Common Target Foods
|
Chocolate milks, whipping creams, plant-based milks, deli turkey meats (water binding) | Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening |
|
Dietary Compliance
|
100% Vegan (Marine seaweed), Halal, Kosher | Vegan (Mineral salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 172.620) | EFSA Authorized / FDA GRAS (21 CFR 184.1619) |
|
Major Types
|
Kappa (Rigid brittle gel), Iota (Elastic thixotropic gel), Lambda (Non-gelling thickener) | — |
|
Chemical Formula
|
— | K2CO3 |
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