/

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

E150a: Plain Caramel (Class I Caramel Color) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)

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

Comparing:

E150a: Plain Caramel (Class I Caramel Color)

E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)

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 →

E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →

E501 (Potassium Carbonates / K2CO3) is an inorganic alkaline mineral salt. INS 501(i), ADI is Not Limited (Quantum Satis), used as the key 'Kansui' alkaline agent in Japanese ramen noodles and in the Dutch processing of cocoa powder.

View full E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) spec sheet →

Specification Comparison Table

10 Parameters

Parameter / Spec	E150a: Plain Caramel (Class I Caramel Color)	E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
E-Number Code	E150a	E501
INS / Codex Number	INS 150a	INS 501(i) (Potassium Carbonate)
Functional Class	Food Color (Brown), Aromatic Flavoring	Acidity Regulator, Alkaline Leavening, Kansui Salt
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	Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow
Common Target Foods	Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales	Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening
Dietary Compliance	100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free	Vegan (Mineral salt), Halal, Kosher
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 73.85)	EFSA Authorized / FDA GRAS (21 CFR 184.1619)
Chemical Class	Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins	—
Chemical Formula	—	K2CO3

Other Alternatives to Compare

Compare E150a: Plain Caramel (Class I Caramel Color) vs. E100: Curcumin (Turmeric Yellow Color) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E101: Riboflavin (Vitamin B2 Yellow Color) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E140: Chlorophyll & Chlorophyllins (Green Color) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E160a: Beta-Carotene (Provitamin A Orange Color) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E162: Beetroot Red (Betanin) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. E200: Sorbic Acid (Antifungal Preservative) → Compare E150a: Plain Caramel (Class I Caramel Color) vs. 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. 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) →