Side-by-Side Comparison
Food Additives & E-Numbers
E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn)
E631: Disodium Inosinate (IMP Meat 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.
E631 (Disodium 5'-Inosinate / IMP) is the sodium salt of inosinic acid, a purine nucleotide naturally found in aged beef, katsuobushi bonito flakes, and cured meats. INS 631, ADI is Not Specified, multiplying glutamate umami flavor.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E503 | E631 |
|
INS / Codex Number
|
INS 503(ii) | INS 631 |
|
Functional Class
|
Raising Agent, Acidity Regulator | Flavor Enhancer (Meat Purine Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
(NH4)HCO3 | C10H11N4Na2O8P · xH2O |
|
Primary Mechanism
|
Thermal decomposition leaves zero residual water or alkali salts: (NH4)HCO3 -> NH3(g) + CO2(g) + H2O(g) | Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer |
|
Common Target Foods
|
Thin crispy crackers, Italian biscotti, Greek koulourakia, sugar wafer shells | Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks |
|
Dietary Compliance
|
Vegan (Mineral synthesis), Halal, Kosher | Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1137) | EFSA Authorized / FDA GRAS (21 CFR 172.535) |
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