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

E150a: Plain Caramel (Class I Caramel Color) vs. E282: Calcium Propionate (Bread Anti-Mold)

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

Comparing:
E150a: Plain Caramel (Class I Caramel Color)
E282: Calcium Propionate (Bread Anti-Mold)
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 →
E282: Calcium Propionate (Bread Anti-Mold) →

E282 (Calcium Propionate) is the calcium salt of propionic acid, the premier mold and 'rope' bacteria inhibitor in industrial yeast-leavened bakery goods. INS 282, ADI is Not Limited (Quantum Satis), preserving sliced bread for weeks without retarding yeast activity.

View full E282: Calcium Propionate (Bread Anti-Mold) spec sheet →

Specification Comparison Table

10 Parameters
Parameter / Spec
E150a: Plain Caramel (Class I Caramel Color)
E282: Calcium Propionate (Bread Anti-Mold)
E-Number Code
E150a E282
INS / Codex Number
INS 150a INS 282
Functional Class
Food Color (Brown), Aromatic Flavoring Preservative (Bakery Anti-Mold & Anti-Rope)
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 Propionate ion disrupts membrane transport in Penicillium molds and Bacillus mesentericus (rope bacteria)
Common Target Foods
Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales Commercial sliced white/wheat bread, hamburger buns, tortillas, pita bread
Dietary Compliance
100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free Vegan, Halal, Kosher
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 73.85) EFSA Authorized / FDA GRAS (21 CFR 184.1221)
Chemical Class
Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins —
Chemical Formula
— Ca(C3H5O2)2

Other Alternatives to Compare

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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. E501: Potassium Carbonate (Potash / 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 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) →