Side-by-Side Comparison
Food Additives & E-Numbers
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
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.
E635 (I+G) is a standardized 50/50 co-crystallized blend of disodium inosinate (E631) and disodium guanylate (E627). INS 635, ADI is Not Specified, serving as the commercial standard umami booster in global food manufacturing.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E500 | E635 |
|
INS / Codex Number
|
INS 500(ii) (Bicarbonate) / 500(i) (Carbonate) | INS 635 |
|
Functional Class
|
Raising / Leavening Agent, Acidity Regulator, Anti-Caking | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Thermal (>50°C) or acid neutralization releases CO2 gas: NaHCO3 + H+ -> Na+ + H2O + CO2 | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Baking powders, cookies, cakes, pretzel alkaline dips, effervescent drink tablets | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
100% Vegan (Mineral Solvay process/Trona mining), Halal, Kosher | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1736) | EFSA Authorized / FDA GRAS |
|
Chemical Formula
|
NaHCO3 (Sodium Hydrogen Carbonate) | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
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