Side-by-Side Comparison
Food Additives & E-Numbers
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn)
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.
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
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E501 | E503 |
|
INS / Codex Number
|
INS 501(i) (Potassium Carbonate) | INS 503(ii) |
|
Functional Class
|
Acidity Regulator, Alkaline Leavening, Kansui Salt | Raising Agent, Acidity Regulator |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
K2CO3 | (NH4)HCO3 |
|
Primary Mechanism
|
Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow | Thermal decomposition leaves zero residual water or alkali salts: (NH4)HCO3 -> NH3(g) + CO2(g) + H2O(g) |
|
Common Target Foods
|
Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening | Thin crispy crackers, Italian biscotti, Greek koulourakia, sugar wafer shells |
|
Dietary Compliance
|
Vegan (Mineral salt), Halal, Kosher | Vegan (Mineral synthesis), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1619) | EFSA Authorized / FDA GRAS (21 CFR 184.1137) |
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