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

E150a: Plain Caramel (Class I Caramel Color) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel)

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

Comparing:

E150a: Plain Caramel (Class I Caramel Color)

E406: Agar-Agar (Seaweed Hydrocolloid Gel)

Highlight Diffs (10)

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 →

E406: Agar-Agar (Seaweed Hydrocolloid Gel) →

E406 (Agar-Agar) is a natural sulfated galactan polysaccharide hydrocolloid extracted from red algae seaweeds (Rhodophyta). INS 406, ADI is Not Limited (Quantum Satis), forming firm, brittle thermoreversible gels with huge hysteresis (melts at 85°C, sets at 35°C).

View full E406: Agar-Agar (Seaweed Hydrocolloid Gel) spec sheet →

Specification Comparison Table

10 Parameters

Parameter / Spec	E150a: Plain Caramel (Class I Caramel Color)	E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E-Number Code	E150a	E406
INS / Codex Number	INS 150a	INS 406
Functional Class	Food Color (Brown), Aromatic Flavoring	Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative)
Acceptable Daily Intake (ADI)	Not Specified (Quantum Satis / Highest purity class)	Not Limited (Quantum Satis)
Primary Mechanism	Pyrolysis and non-enzymatic caramelization forming high-molecular-weight chromophores	Forms double helices that aggregate into rigid 3D water-trapping gel matrices
Common Target Foods	Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales	Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates
Dietary Compliance	100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free	100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free)
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 73.85)	EFSA Authorized / FDA GRAS (21 CFR 184.1115)
Chemical Class	Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins	—
Chemical Components	—	Agarose (Gelling polymer) and Agaropektin (Sulfated polymer)

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