Side-by-Side Comparison
Food Additives & E-Numbers
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
E631: Disodium Inosinate (IMP Meat Umami Synergist)
E500 (Sodium Carbonates / Sodium Bicarbonate NaHCO3) is a mineral salt leavening agent and pH buffer. INS 500(ii), ADI is Not Limited (Quantum Satis), decomposing under heat and acid to produce carbon dioxide bubbles that expand cakes, cookies, and pretzel crusts.
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
|
E500 | E631 |
|
INS / Codex Number
|
INS 500(ii) (Bicarbonate) / 500(i) (Carbonate) | INS 631 |
|
Functional Class
|
Raising / Leavening Agent, Acidity Regulator, Anti-Caking | Flavor Enhancer (Meat Purine Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
NaHCO3 (Sodium Hydrogen Carbonate) | C10H11N4Na2O8P · xH2O |
|
Primary Mechanism
|
Thermal (>50°C) or acid neutralization releases CO2 gas: NaHCO3 + H+ -> Na+ + H2O + CO2 | Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer |
|
Common Target Foods
|
Baking powders, cookies, cakes, pretzel alkaline dips, effervescent drink tablets | Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks |
|
Dietary Compliance
|
100% Vegan (Mineral Solvay process/Trona mining), Halal, Kosher | Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1736) | EFSA Authorized / FDA GRAS (21 CFR 172.535) |
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