Side-by-Side Comparison
Food Additives & E-Numbers
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
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.
E955 (Sucralose) is a chlorinated disaccharide synthesized by selective chlorination of sucrose (replacing three hydroxyl groups with chlorine atoms). INS 955, ADI is 15 mg/kg bw/day, providing 600x sugar sweetness with zero calories and full heat stability for baking.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E501 | E955 |
|
INS / Codex Number
|
INS 501(i) (Potassium Carbonate) | INS 955 |
|
Functional Class
|
Acidity Regulator, Alkaline Leavening, Kansui Salt | Non-Nutritive High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Common Target Foods
|
Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
Vegan (Mineral salt), Halal, Kosher | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1619) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Chemical Formula
|
K2CO3 | — |
|
Primary Mechanism
|
Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow | — |
|
Relative Sweetness Index
|
— | 600x Sucrose |
|
Caloric Value
|
— | 0.0 kcal / g (Not recognized by digestive enzymes; 85% excreted unabsorbed) kcal/g |
|
Thermal Stability
|
— | Thermally stable up to 200°C (392°F) (Fully bake-stable) |
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