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

E150a: Plain Caramel (Class I Caramel Color) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor)

Comparing 2 standards across 12 specifications. 12 key differences identified.

Comparing:

E150a: Plain Caramel (Class I Caramel Color)

E967: Xylitol (Birch Sugar / Dental Caries Inhibitor)

Highlight Diffs (12)

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 →

E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →

E967 (Xylitol) is a five-carbon polyol sugar alcohol produced by hydrogenation of xylose from birch wood or corn cobs. INS 967, ADI is Not Specified, offering 100% 1:1 sugar sweetness, a cooling endothermic mouthfeel, and active inhibition of Streptococcus mutans cavity bacteria.

View full E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) spec sheet →

Specification Comparison Table

12 Parameters

Parameter / Spec	E150a: Plain Caramel (Class I Caramel Color)	E967: Xylitol (Birch Sugar / Dental Caries Inhibitor)
E-Number Code	E150a	E967
INS / Codex Number	INS 150a	INS 967
Functional Class	Food Color (Brown), Aromatic Flavoring	Bulk Sweetener, Anti-Cariogenic Dental Agent, Humectant
Acceptable Daily Intake (ADI)	Not Specified (Quantum Satis / Highest purity class)	Not Specified (Quantum Satis / Toxic to dogs warning)
Common Target Foods	Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales	Dental chewing gums (Orbit/Trident), sugar-free mints, toothpastes, diabetic baking
Dietary Compliance	100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free	Vegan (Plant birch/corn source), Halal, Kosher, High Canine Toxicity Warning
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 73.85)	EFSA Authorized / FDA Approved (21 CFR 172.395)
Chemical Class	Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins	—
Primary Mechanism	Pyrolysis and non-enzymatic caramelization forming high-molecular-weight chromophores	—
Relative Sweetness Index	—	100% Sucrose (Exact 1:1 sweetness match)
Caloric Value	—	2.4 kcal / g (40% fewer calories than sugar) kcal/g
Heat of Solution (Cooling)	—	-36.5 cal/g (Strong refreshing cooling mouth sensation) cal/g

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