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Side-by-Side Comparison Food Additives & E-Numbers

E150a: Plain Caramel (Class I Caramel Color) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)

Comparing 2 standards across 14 specifications. 14 key differences identified.

Comparing:

E150a: Plain Caramel (Class I Caramel Color)

E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)

Highlight Diffs (14)

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 →

E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →

Lecithin (E322) is a complex mixture of zwitterionic polar phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) derived from soybeans, sunflower seeds, or egg yolks, functioning as an amphiphilic oil-in-water surfactant and chocolate viscosity reducer.

View full E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) spec sheet →

Specification Comparison Table

14 Parameters

Parameter / Spec	E150a: Plain Caramel (Class I Caramel Color)	E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
Acceptable Daily Intake (ADI)	Not Specified (Quantum Satis / Highest purity class)	Not Specified (Quantum Satis / GRAS under FDA 21 CFR 184.1400)
E-Number Code	E150a	—
INS / Codex Number	INS 150a	—
Functional Class	Food Color (Brown), Aromatic Flavoring	—
Chemical Class	Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins	—
Primary Mechanism	Pyrolysis and non-enzymatic caramelization forming high-molecular-weight chromophores	—
Common Target Foods	Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales	—
Dietary Compliance	100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free	—
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 73.85)	—
INS / E-Number	—	INS 322i (Lecithin) / INS 322ii (Partially Hydrolyzed)
Primary Phospholipid Composition	—	19–21% Phosphatidylcholine (PC), 8–20% PE, 10–15% PI
Hydrophilic-Lipophilic Balance (HLB)	—	HLB 4.0–6.0 (Standard unbleached) / HLB 8.0–10.0 (Enzymatically modified lyso-lecithin)
Acetone-Insoluble Matter	—	≥ 60.0% (standard benchmark of active phospholipid content)
Major Sources	—	Soybean (Glycine max), Sunflower (Helianthus annuus - non-GMO / allergen-free), Rapeseed, Egg yolk

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