Side-by-Side Comparison
Food Additives & E-Numbers
E150d: Sulfite Ammonia Caramel (Class IV Caramel) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E150d: Sulfite Ammonia Caramel (Class IV Caramel)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
E150d (Class IV Caramel) is prepared by heating carbohydrates with both sulfite and ammonium compounds, creating an intensely dark, negatively charged colloid. INS 150d, group ADI is 300 mg/kg bw/day, the global color standard in cola soft drinks.
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
|
E150d | E955 |
|
INS / Codex Number
|
INS 150d | INS 955 |
|
Functional Class
|
Food Color (Deep Brown / Black) | Non-Nutritive High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
300 mg / kg body weight per day (Group ADI for caramel colors) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Common Target Foods
|
Cola soft drinks, dark beers/stouts, gravies, pet foods, soy sauce | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
Vegan (Sugar/syrup base), Halal, Kosher | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (Strictly controlled 4-MEI limits) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Isoelectric Point & Charge
|
Strong negative colloidal charge (pH 0.5–2.0) preventing precipitation in acid sodas | — |
|
Primary Mechanism
|
High tinctorial power melanoidin polymers soluble and stable in carbonated phosphoric acid matrix | — |
|
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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