Side-by-Side Comparison
Food Additives & E-Numbers
E509: Calcium Chloride (Firming Agent / Cheese Salt) vs. E627: Disodium Guanylate (GMP Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E509: Calcium Chloride (Firming Agent / Cheese Salt)
E627: Disodium Guanylate (GMP Umami Synergist)
E509 (Calcium Chloride / CaCl2) is an inorganic calcium mineral salt. INS 509, ADI is Not Limited (Quantum Satis), serving as a crucial firming agent in canned tomatoes, tofu coagulant, and rennet coagulation restorer in pasteurized milk cheese making.
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
|
E509 | E627 |
|
INS / Codex Number
|
INS 509 | INS 627 |
|
Functional Class
|
Firming Agent, Coagulant, Sequestrant, Electrolyte | Flavor Enhancer (Purine Nucleotide Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
CaCl2 | C10H12N5Na2O8P · xH2O |
|
Primary Mechanism
|
Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk | Binds allosteric site on T1R1/T1R3 umami receptor, locking glutamate into the orthosteric binding pocket |
|
Common Target Foods
|
Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles | Savory snack seasonings (Doritos, chips), instant ramen noodle seasoning packets, bouillon cubes |
|
Dietary Compliance
|
Vegan (Natural brine/limestone salt), Halal, Kosher | Vegan (Microbial fermentation of tapioca/sugar), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1193) | EFSA Authorized / FDA GRAS (21 CFR 172.530) |
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