Category: pH regulators and anti-caking agents
500–599 – pH REGULATORS AND ANTI-CAKING AGENTS
500–509 Mineral acids and bases
510–519 Chlorides and sulfates
520–529 Sulfates and hydroxides
530–549 Alkali metal compounds
550–559 Silicates
570–579 Stearates and gluconates
580–599 Others
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E503 – Ammonium carbonates
E503 (ammonium carbonates) is a low-risk raising agent used mainly in biscuits and crackers. It usually breaks down during baking into volatile gases, but it still deserves a caveat because ammonium bicarbonate can influence heat-formed compounds such as acrylamide in some baked foods.
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E509 – Calcium chloride
E509 (calcium chloride) is a mineral salt used mainly as a firming and anti-caking agent. It helps keep canned vegetables crisp and improves cheese curd formation. Our grade is GREEN – SAFE, with the main caveat that highly concentrated calcium chloride products can irritate the digestive tract.
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E500 – Sodium Carbonates (i, ii, iii)
Full scientific review of sodium carbonates (E500(i), E500(ii), E500(iii)), their uses, safety profile and regulatory status.
