Side-by-Side Comparison
Food Additives & E-Numbers
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
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.
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
|
Acidity Regulator, Alkaline Leavening, Kansui Salt | 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
|
K2CO3 | C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate) |
|
E-Number Code
|
E501 | — |
|
INS / Codex Number
|
INS 501(i) (Potassium Carbonate) | — |
|
Primary Mechanism
|
Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow | — |
|
Common Target Foods
|
Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening | — |
|
Dietary Compliance
|
Vegan (Mineral salt), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1619) | — |
|
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 E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E162: Beetroot Red (Betanin) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →