# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E150a: Plain Caramel (Class I Caramel Color) vs. E224: Potassium Metabisulfite (Campden Salt)

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

Comparing:
E150a: Plain Caramel (Class I Caramel Color)
E224: Potassium Metabisulfite (Campden Salt)
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 →
E224: Potassium Metabisulfite (Campden Salt) →

E224 (Potassium Metabisulfite / K2S2O5) is a white crystalline powder releasing 57.6% sulfur dioxide by weight when dissolved in acidic liquids. INS 224, ADI is 0.7 mg/kg bw/day, the premier sanitizing and stabilizing agent in commercial winemaking.

View full E224: Potassium Metabisulfite (Campden Salt) spec sheet →

Specification Comparison Table

10 Parameters
Parameter / Spec
E150a: Plain Caramel (Class I Caramel Color)
E224: Potassium Metabisulfite (Campden Salt)
E-Number Code
E150a E224
INS / Codex Number
INS 150a INS 224
Functional Class
Food Color (Brown), Aromatic Flavoring Preservative, Antioxidant, Sanitizer
Acceptable Daily Intake (ADI)
Not Specified (Quantum Satis / Highest purity class) 0.7 mg / kg body weight per day (as SO2 equivalent)
Primary Mechanism
Pyrolysis and non-enzymatic caramelization forming high-molecular-weight chromophores Releases free SO2 and potassium ions, neutralizing wild yeasts and preventing enzymatic must oxidation
Common Target Foods
Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales Grape must, commercial wines, ciders, lemon juice concentrates, dried fruit processing
Dietary Compliance
100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free Vegan, Halal, Kosher (Allergen labeling required)
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 73.85) EFSA Authorized / FDA GRAS (21 CFR 182.3637)
Chemical Class
Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins —
Chemical Formula
— K2S2O5

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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 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