Side-by-Side Comparison
Food Additives & E-Numbers
E422: Glycerol (Glycerin Humectant & Solvent) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E422: Glycerol (Glycerin Humectant & Solvent)
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
E422 (Glycerol / Glycerin) is a sweet, viscous trihydroxy alcohol (polyol) obtained via lipid hydrolysis. INS 422, ADI is Not Limited (Quantum Satis), acting as an essential humectant, moisture retainer, and freeze-point depressant in baked goods and icings.
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
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E422 | E501 |
|
INS / Codex Number
|
INS 422 | INS 501(i) (Potassium Carbonate) |
|
Functional Class
|
Humectant, Solvent, Sweetener, Bodying Agent | Acidity Regulator, Alkaline Leavening, Kansui Salt |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C3H8O3 (Propane-1,2,3-triol) | K2CO3 |
|
Primary Mechanism
|
Strongly hygroscopic triol binds water molecules, lowering water activity (aw) and preventing staling | Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow |
|
Common Target Foods
|
Fondant icings, soft-baked cookies, energy bars, cake sponges, liqueur bodying | Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening |
|
Dietary Compliance
|
Vegan (When derived from plant fats), Halal, Kosher | Vegan (Mineral salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1320) | EFSA Authorized / FDA GRAS (21 CFR 184.1619) |
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