# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E150a: Plain Caramel (Class I Caramel Color) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel)

Comparing 2 standards across 10 specifications. 10 key differences identified.

Comparing:
E150a: Plain Caramel (Class I Caramel Color)
E150d: Sulfite Ammonia Caramel (Class IV Caramel)
E150a: Plain Caramel (Class I Caramel Color) →

E150a (Class I / Plain Caramel) is produced by controlled thermal heating of food carbohydrates without ammonium or sulfite compounds. INS 150a, ADI is Not Specified, yielding a warm brown-amber color in spirits, whiskey, and vinegars.

View full E150a: Plain Caramel (Class I Caramel Color) spec sheet →
E150d: Sulfite Ammonia Caramel (Class IV Caramel) →

E150d (Class IV Caramel) is prepared by heating carbohydrates with both sulfite and ammonium compounds, creating an intensely dark, negatively charged colloid. INS 150d, group ADI is 300 mg/kg bw/day, the global color standard in cola soft drinks.

View full E150d: Sulfite Ammonia Caramel (Class IV Caramel) spec sheet →

Specification Comparison Table

10 Parameters
Parameter / Spec
E150a: Plain Caramel (Class I Caramel Color)
E150d: Sulfite Ammonia Caramel (Class IV Caramel)
E-Number Code
E150a E150d
INS / Codex Number
INS 150a INS 150d
Functional Class
Food Color (Brown), Aromatic Flavoring Food Color (Deep Brown / Black)
Acceptable Daily Intake (ADI)
Not Specified (Quantum Satis / Highest purity class) 300 mg / kg body weight per day (Group ADI for caramel colors)
Primary Mechanism
Pyrolysis and non-enzymatic caramelization forming high-molecular-weight chromophores High tinctorial power melanoidin polymers soluble and stable in carbonated phosphoric acid matrix
Common Target Foods
Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales Cola soft drinks, dark beers/stouts, gravies, pet foods, soy sauce
Dietary Compliance
100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free Vegan (Sugar/syrup base), Halal, Kosher
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 73.85) EFSA Authorized / FDA GRAS (Strictly controlled 4-MEI limits)
Chemical Class
Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins —
Isoelectric Point & Charge
— Strong negative colloidal charge (pH 0.5–2.0) preventing precipitation in acid sodas

Other Alternatives to Compare

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E202: Potassium Sorbate (Soluble Antimicrobial) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E211: Sodium Benzoate (Acid Beverage Preservative) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E224: Potassium Metabisulfite (Campden Salt) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E270: Lactic Acid (Biological Acidulant) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E282: Calcium Propionate (Bread Anti-Mold) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E330: Citric Acid (Universal Acidulant / Chelator) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E338: Phosphoric Acid (Cola Acidulant) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E412: Guar Gum (Cold-Soluble Galactomannan) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E414: Gum Arabic (Acacia Gum Emulsifier) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E422: Glycerol (Glycerin Humectant & Solvent) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E627: Disodium Guanylate (GMP Umami Synergist) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E951: Aspartame (Dipeptide Sweetener / 200x) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →