Side-by-Side Comparison
Food Additives & E-Numbers
E440: Pectin (Citrus & Apple Jam Gelling Fiber) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn)
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.
E503 (Ammonium Bicarbonate / (NH4)HCO3) is a historic chemical leavening salt. INS 503(ii), ADI is Not Limited (Quantum Satis), decomposing 100% into gaseous CO2, ammonia, and water at temperatures >60°C to create ultra-crisp, airy crackers and cookies.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E440 | E503 |
|
INS / Codex Number
|
INS 440(i) / 440(ii) | INS 503(ii) |
|
Functional Class
|
Gelling Agent, Thickener, Stabilizer, Soluble Fiber | Raising Agent, Acidity Regulator |
|
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 decomposition leaves zero residual water or alkali salts: (NH4)HCO3 -> NH3(g) + CO2(g) + H2O(g) |
|
Common Target Foods
|
Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes | Thin crispy crackers, Italian biscotti, Greek koulourakia, sugar wafer shells |
|
Dietary Compliance
|
100% Vegan (Citrus peel/apple extraction), Halal, Kosher | Vegan (Mineral synthesis), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1588) | EFSA Authorized / FDA GRAS (21 CFR 184.1137) |
|
Primary Classes
|
High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%) | — |
|
Chemical Formula
|
— | (NH4)HCO3 |
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