Side-by-Side Comparison
Food Additives & E-Numbers
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
E509: Calcium Chloride (Firming Agent / Cheese 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.
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
|
E500 | E509 |
|
INS / Codex Number
|
INS 500(ii) (Bicarbonate) / 500(i) (Carbonate) | INS 509 |
|
Functional Class
|
Raising / Leavening Agent, Acidity Regulator, Anti-Caking | Firming Agent, Coagulant, Sequestrant, Electrolyte |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
NaHCO3 (Sodium Hydrogen Carbonate) | CaCl2 |
|
Primary Mechanism
|
Thermal (>50°C) or acid neutralization releases CO2 gas: NaHCO3 + H+ -> Na+ + H2O + CO2 | Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk |
|
Common Target Foods
|
Baking powders, cookies, cakes, pretzel alkaline dips, effervescent drink tablets | Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles |
|
Dietary Compliance
|
100% Vegan (Mineral Solvay process/Trona mining), Halal, Kosher | Vegan (Natural brine/limestone salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1736) | EFSA Authorized / FDA GRAS (21 CFR 184.1193) |
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