Side-by-Side Comparison
Food Additives & E-Numbers
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
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.
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
|
E501 | E635 |
|
INS / Codex Number
|
INS 501(i) (Potassium Carbonate) | INS 635 |
|
Functional Class
|
Acidity Regulator, Alkaline Leavening, Kansui Salt | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
Vegan (Mineral salt), Halal, Kosher | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1619) | EFSA Authorized / FDA GRAS |
|
Chemical Formula
|
K2CO3 | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
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