Side-by-Side Comparison
Food Additives & E-Numbers
E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E627: Disodium Guanylate (GMP Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn)
E627: Disodium Guanylate (GMP Umami Synergist)
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.
E627 (Disodium 5'-Guanylate / GMP) is the sodium salt of guanylic acid, a purine nucleotide naturally concentrated in dried shiitake mushrooms. INS 627, ADI is Not Specified, exhibiting massive 8x–30x synergistic umami amplification when paired with MSG.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E503 | E627 |
|
INS / Codex Number
|
INS 503(ii) | INS 627 |
|
Functional Class
|
Raising Agent, Acidity Regulator | Flavor Enhancer (Purine Nucleotide Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
(NH4)HCO3 | C10H12N5Na2O8P · xH2O |
|
Primary Mechanism
|
Thermal decomposition leaves zero residual water or alkali salts: (NH4)HCO3 -> NH3(g) + CO2(g) + H2O(g) | Binds allosteric site on T1R1/T1R3 umami receptor, locking glutamate into the orthosteric binding pocket |
|
Common Target Foods
|
Thin crispy crackers, Italian biscotti, Greek koulourakia, sugar wafer shells | Savory snack seasonings (Doritos, chips), instant ramen noodle seasoning packets, bouillon cubes |
|
Dietary Compliance
|
Vegan (Mineral synthesis), Halal, Kosher | Vegan (Microbial fermentation of tapioca/sugar), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1137) | EFSA Authorized / FDA GRAS (21 CFR 172.530) |
Other Alternatives to Compare
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E162: Beetroot Red (Betanin) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →