Side-by-Side Comparison
Food Additives & E-Numbers
E422: Glycerol (Glycerin Humectant & Solvent) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E422: Glycerol (Glycerin Humectant & Solvent)
E509: Calcium Chloride (Firming Agent / Cheese 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.
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.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E422 | E509 |
|
INS / Codex Number
|
INS 422 | INS 509 |
|
Functional Class
|
Humectant, Solvent, Sweetener, Bodying Agent | Firming Agent, Coagulant, Sequestrant, Electrolyte |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C3H8O3 (Propane-1,2,3-triol) | CaCl2 |
|
Primary Mechanism
|
Strongly hygroscopic triol binds water molecules, lowering water activity (aw) and preventing staling | Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk |
|
Common Target Foods
|
Fondant icings, soft-baked cookies, energy bars, cake sponges, liqueur bodying | Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles |
|
Dietary Compliance
|
Vegan (When derived from plant fats), Halal, Kosher | Vegan (Natural brine/limestone salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1320) | EFSA Authorized / FDA GRAS (21 CFR 184.1193) |
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