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

E150a: Plain Caramel (Class I Caramel Color) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant)

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

Comparing:
E150a: Plain Caramel (Class I Caramel Color)
E334: L-Tartaric Acid (Wine & Baking Acidulant)
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 →
E334: L-Tartaric Acid (Wine & Baking Acidulant) →

E334 (L(+)-Tartaric Acid) is a dicarboxylic organic acid recovered as potassium bitartrate by-product from wine barrels. INS 334, ADI has historically been set at up to 20 mg/kg bw/day by JECFA, delivering a sharp, lingering tartness in candies, soft drinks, and baking powders.

View full E334: L-Tartaric Acid (Wine & Baking Acidulant) spec sheet →

Specification Comparison Table

10 Parameters
Parameter / Spec
E150a: Plain Caramel (Class I Caramel Color)
E334: L-Tartaric Acid (Wine & Baking Acidulant)
E-Number Code
E150a E334
INS / Codex Number
INS 150a INS 334
Functional Class
Food Color (Brown), Aromatic Flavoring Acidity Regulator, Acidulant, Synergist for Antioxidants
Acceptable Daily Intake (ADI)
Not Specified (Quantum Satis / Highest purity class) Historically up to 20 mg / kg body weight per day (JECFA: 0–6 mg/kg unconditional + 6–20 mg/kg conditional acceptance)
Primary Mechanism
Pyrolysis and non-enzymatic caramelization forming high-molecular-weight chromophores Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda
Common Target Foods
Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment
Dietary Compliance
100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free 100% Vegan (Wine by-product), Halal, Kosher
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 73.85) EFSA Authorized / FDA GRAS (21 CFR 184.1099)
Chemical Class
Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins —
Chemical Formula
— C4H6O6 (2,3-dihydroxybutanedioic acid)

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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) →