Side-by-Side Comparison
Food Additives & E-Numbers
E150a: Plain Caramel (Class I Caramel Color) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E150a: Plain Caramel (Class I Caramel Color)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
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.
E955 (Sucralose) is a chlorinated disaccharide synthesized by selective chlorination of sucrose (replacing three hydroxyl groups with chlorine atoms). INS 955, ADI is 15 mg/kg bw/day, providing 600x sugar sweetness with zero calories and full heat stability for baking.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E150a | E955 |
|
INS / Codex Number
|
INS 150a | INS 955 |
|
Functional Class
|
Food Color (Brown), Aromatic Flavoring | Non-Nutritive High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis / Highest purity class) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Common Target Foods
|
Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.85) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Chemical Class
|
Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins | — |
|
Primary Mechanism
|
Pyrolysis and non-enzymatic caramelization forming high-molecular-weight chromophores | — |
|
Relative Sweetness Index
|
— | 600x Sucrose |
|
Caloric Value
|
— | 0.0 kcal / g (Not recognized by digestive enzymes; 85% excreted unabsorbed) kcal/g |
|
Thermal Stability
|
— | Thermally stable up to 200°C (392°F) (Fully bake-stable) |
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