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

E150a: Plain Caramel (Class I Caramel Color) vs. E330: Citric Acid (Universal Acidulant / Chelator)

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

Comparing:

E150a: Plain Caramel (Class I Caramel Color)

E330: Citric Acid (Universal Acidulant / Chelator)

Highlight Diffs (10)

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 →

E330: Citric Acid (Universal Acidulant / Chelator) →

E330 (Citric Acid) is a tricarboxylic organic acid produced by industrial fermentation of Aspergillus niger on carbohydrate substrates. INS 330, ADI is Not Limited (Quantum Satis), the single most widely used acidulant, flavor enhancer, and metal chelator on Earth.

View full E330: Citric Acid (Universal Acidulant / Chelator) spec sheet →

Specification Comparison Table

10 Parameters

Parameter / Spec	E150a: Plain Caramel (Class I Caramel Color)	E330: Citric Acid (Universal Acidulant / Chelator)
E-Number Code	E150a	E330
INS / Codex Number	INS 150a	INS 330
Functional Class	Food Color (Brown), Aromatic Flavoring	Acidity Regulator, Acidulant, Sequestrant, Antioxidant Synergist
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	Delivers bright citrus sourness; chelates pro-oxidant metal ions (Fe/Cu); activates pectin gelation
Common Target Foods	Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales	Citrus beverages, candy/confectionery, jams, canned tomatoes, cheese curdling, soft drinks
Dietary Compliance	100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free	100% Vegan (Aspergillus fungal sugar fermentation), Halal, Kosher
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 73.85)	EFSA Authorized / FDA GRAS (21 CFR 184.1033)
Chemical Class	Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins	—
Chemical Formula	—	C6H8O7 (2-hydroxypropane-1,2,3-tricarboxylic acid)

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