Side-by-Side Comparison
Food Additives & E-Numbers
E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
E440 (Pectin) is a complex heteropolysaccharide rich in alpha-(1->4)-linked D-galacturonic acid extracted from citrus peels and apple pomace. INS 440, ADI is Not Limited (Quantum Satis), the global gold standard gelling agent for jams, jellies, and fruit spreads.
E500 (Sodium Carbonates / Sodium Bicarbonate NaHCO3) is a mineral salt leavening agent and pH buffer. INS 500(ii), ADI is Not Limited (Quantum Satis), decomposing under heat and acid to produce carbon dioxide bubbles that expand cakes, cookies, and pretzel crusts.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E440 | E500 |
|
INS / Codex Number
|
INS 440(i) / 440(ii) | INS 500(ii) (Bicarbonate) / 500(i) (Carbonate) |
|
Functional Class
|
Gelling Agent, Thickener, Stabilizer, Soluble Fiber | Raising / Leavening Agent, Acidity Regulator, Anti-Caking |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
HM forms junction zones with sugar (Brix > 55%) + acid (pH < 3.5); LM gels with calcium ions (Ca2+) | Thermal (>50°C) or acid neutralization releases CO2 gas: NaHCO3 + H+ -> Na+ + H2O + CO2 |
|
Common Target Foods
|
Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes | Baking powders, cookies, cakes, pretzel alkaline dips, effervescent drink tablets |
|
Dietary Compliance
|
100% Vegan (Citrus peel/apple extraction), Halal, Kosher | 100% Vegan (Mineral Solvay process/Trona mining), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1588) | EFSA Authorized / FDA GRAS (21 CFR 184.1736) |
|
Primary Classes
|
High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%) | — |
|
Chemical Formula
|
— | NaHCO3 (Sodium Hydrogen Carbonate) |
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