Side-by-Side Comparison
Food Additives & E-Numbers
E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
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.
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
|
E503 | E635 |
|
INS / Codex Number
|
INS 503(ii) | INS 635 |
|
Functional Class
|
Raising Agent, Acidity Regulator | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Thermal decomposition leaves zero residual water or alkali salts: (NH4)HCO3 -> NH3(g) + CO2(g) + H2O(g) | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Thin crispy crackers, Italian biscotti, Greek koulourakia, sugar wafer shells | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
Vegan (Mineral synthesis), Halal, Kosher | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1137) | EFSA Authorized / FDA GRAS |
|
Chemical Formula
|
(NH4)HCO3 | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
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