Side-by-Side Comparison
Food Additives & E-Numbers
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
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.
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
|
E500 | E501 |
|
INS / Codex Number
|
INS 500(ii) (Bicarbonate) / 500(i) (Carbonate) | INS 501(i) (Potassium Carbonate) |
|
Functional Class
|
Raising / Leavening Agent, Acidity Regulator, Anti-Caking | Acidity Regulator, Alkaline Leavening, Kansui Salt |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
NaHCO3 (Sodium Hydrogen Carbonate) | K2CO3 |
|
Primary Mechanism
|
Thermal (>50°C) or acid neutralization releases CO2 gas: NaHCO3 + H+ -> Na+ + H2O + CO2 | Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow |
|
Common Target Foods
|
Baking powders, cookies, cakes, pretzel alkaline dips, effervescent drink tablets | Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening |
|
Dietary Compliance
|
100% Vegan (Mineral Solvay process/Trona mining), Halal, Kosher | Vegan (Mineral salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1736) | EFSA Authorized / FDA GRAS (21 CFR 184.1619) |
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