Side-by-Side Comparison
Food Additives & E-Numbers
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
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.
Monosodium Glutamate (E621, MSG, C5H8NO4Na) is the sodium salt of L-glutamic acid produced via Corynebacterium glutamicum sugar fermentation, activating human T1R1/T1R3 heterodimer umami taste receptors to enhance savory mouthfeel.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Functional Class
|
Raising / Leavening Agent, Acidity Regulator, Anti-Caking | Flavor Enhancer (Umami savory tastant) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987) |
|
Chemical Formula
|
NaHCO3 (Sodium Hydrogen Carbonate) | C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate) |
|
E-Number Code
|
E500 | — |
|
INS / Codex Number
|
INS 500(ii) (Bicarbonate) / 500(i) (Carbonate) | — |
|
Primary Mechanism
|
Thermal (>50°C) or acid neutralization releases CO2 gas: NaHCO3 + H+ -> Na+ + H2O + CO2 | — |
|
Common Target Foods
|
Baking powders, cookies, cakes, pretzel alkaline dips, effervescent drink tablets | — |
|
Dietary Compliance
|
100% Vegan (Mineral Solvay process/Trona mining), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1736) | — |
|
INS / E-Number
|
— | INS 621 / E621 |
|
Taste Receptor Target
|
— | T1R1 + T1R3 G-protein coupled receptor (GPCR) heterodimer + mGluR4 |
|
Sodium Content
|
— | 12.3% Sodium by weight (compared to 39.3% in standard table salt NaCl) |
|
Synergistic Umami Multiplication
|
— | 1:1 ratio with E627 (Disodium Guanylate) / E631 (Disodium Inosinate) increases umami perception up to 8-fold |
Other Alternatives to Compare
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E162: Beetroot Red (Betanin) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →