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

E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt)

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

Comparing:
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
E509: Calcium Chloride (Firming Agent / Cheese Salt)
E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →

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.

View full E407: Carrageenan (Dairy Stabilizer Hydrocolloid) 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
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
E509: Calcium Chloride (Firming Agent / Cheese Salt)
E-Number Code
E407 E509
INS / Codex Number
INS 407 INS 509
Functional Class
Thickener, Gelling Agent, Emulsion Stabilizer Firming Agent, Coagulant, Sequestrant, Electrolyte
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 Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk
Common Target Foods
Chocolate milks, whipping creams, plant-based milks, deli turkey meats (water binding) Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles
Dietary Compliance
100% Vegan (Marine seaweed), Halal, Kosher Vegan (Natural brine/limestone salt), Halal, Kosher
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 172.620) EFSA Authorized / FDA GRAS (21 CFR 184.1193)
Major Types
Kappa (Rigid brittle gel), Iota (Elastic thixotropic gel), Lambda (Non-gelling thickener) —
Chemical Formula
— CaCl2

Other Alternatives to Compare

Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E100: Curcumin (Turmeric Yellow Color) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E101: Riboflavin (Vitamin B2 Yellow Color) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E140: Chlorophyll & Chlorophyllins (Green Color) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E150a: Plain Caramel (Class I Caramel Color) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E160a: Beta-Carotene (Provitamin A Orange Color) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E162: Beetroot Red (Betanin) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E200: Sorbic Acid (Antifungal Preservative) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E202: Potassium Sorbate (Soluble Antimicrobial) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E211: Sodium Benzoate (Acid Beverage Preservative) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E224: Potassium Metabisulfite (Campden Salt) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E270: Lactic Acid (Biological Acidulant) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E282: Calcium Propionate (Bread Anti-Mold) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E330: Citric Acid (Universal Acidulant / Chelator) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E338: Phosphoric Acid (Cola Acidulant) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E412: Guar Gum (Cold-Soluble Galactomannan) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E414: Gum Arabic (Acacia Gum Emulsifier) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E422: Glycerol (Glycerin Humectant & Solvent) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E627: Disodium Guanylate (GMP Umami Synergist) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E951: Aspartame (Dipeptide Sweetener / 200x) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) → Compare E407: Carrageenan (Dairy Stabilizer Hydrocolloid) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →