Side-by-Side Comparison
Food Additives & E-Numbers
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
E631: Disodium Inosinate (IMP Meat Umami Synergist)
E501 (Potassium Carbonates / K2CO3) is an inorganic alkaline mineral salt. INS 501(i), ADI is Not Limited (Quantum Satis), used as the key 'Kansui' alkaline agent in Japanese ramen noodles and in the Dutch processing of cocoa powder.
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
|
E501 | E631 |
|
INS / Codex Number
|
INS 501(i) (Potassium Carbonate) | INS 631 |
|
Functional Class
|
Acidity Regulator, Alkaline Leavening, Kansui Salt | Flavor Enhancer (Meat Purine Umami Synergist) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Chemical Formula
|
K2CO3 | C10H11N4Na2O8P · xH2O |
|
Primary Mechanism
|
Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow | Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer |
|
Common Target Foods
|
Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening | Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks |
|
Dietary Compliance
|
Vegan (Mineral salt), Halal, Kosher | Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1619) | EFSA Authorized / FDA GRAS (21 CFR 172.535) |
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