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

E150a: Plain Caramel (Class I Caramel Color) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)

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

Comparing:

E150a: Plain Caramel (Class I Caramel Color)

E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)

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 →

E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →

E471 is an authorized food emulsifier composed of glycerol esterified with one or two fatty acid chains (glycerol monostearate / monooleate). INS 471, ADI is Not Limited (Quantum Satis), globally recognized as the ultimate crumb softener and amylose complexing agent in bakery.

View full E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) spec sheet →

Specification Comparison Table

10 Parameters

Parameter / Spec	E150a: Plain Caramel (Class I Caramel Color)	E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
E-Number Code	E150a	E471
INS / Codex Number	INS 150a	INS 471
Functional Class	Food Color (Brown), Aromatic Flavoring	Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer
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	Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling
Common Target Foods	Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales	Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes
Dietary Compliance	100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free	Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled)
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 73.85)	EFSA Authorized / FDA GRAS (21 CFR 184.1505)
Chemical Class	Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins	—
Hydrophilic-Lipophilic Balance (HLB)	—	3.5 – 4.5 (Lipophilic water-in-oil emulsifier)

Other Alternatives to Compare

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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: 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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) →