Side-by-Side Comparison
Food Additives & E-Numbers
E509: Calcium Chloride (Firming Agent / Cheese Salt) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E509: Calcium Chloride (Firming Agent / Cheese Salt)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
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.
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
|
E509 | E955 |
|
INS / Codex Number
|
INS 509 | INS 955 |
|
Functional Class
|
Firming Agent, Coagulant, Sequestrant, Electrolyte | 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
|
Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
Vegan (Natural brine/limestone salt), Halal, Kosher | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1193) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Chemical Formula
|
CaCl2 | — |
|
Primary Mechanism
|
Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk | — |
|
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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