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

E150a: Plain Caramel (Class I Caramel Color) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG)

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

Comparing:
E150a: Plain Caramel (Class I Caramel Color)
E410: Locust Bean Gum (Carob Bean Gum / LBG)
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 →
E410: Locust Bean Gum (Carob Bean Gum / LBG) →

E410 (Locust Bean Gum / LBG) is a galactomannan polysaccharide milled from the seeds of the carob tree (Ceratonia siliqua). INS 410, ADI is Not Limited (Quantum Satis), providing smooth melt-down and freeze-thaw ice crystal inhibition in premium ice creams.

View full E410: Locust Bean Gum (Carob Bean Gum / LBG) spec sheet →

Specification Comparison Table

10 Parameters
Parameter / Spec
E150a: Plain Caramel (Class I Caramel Color)
E410: Locust Bean Gum (Carob Bean Gum / LBG)
E-Number Code
E150a E410
INS / Codex Number
INS 150a INS 410
Functional Class
Food Color (Brown), Aromatic Flavoring Thickener, Stabilizer, Syneresis Inhibitor
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 Synergistically cross-links with xanthan gum and carrageenan to form elastic gels and halt ice crystallization
Common Target Foods
Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales Ice creams (prevents icy graininess), cream cheeses, infant formula thickeners, fruit sauces
Dietary Compliance
100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free 100% Vegan (Carob tree seed endosperm), Halal, Kosher
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 73.85) EFSA Authorized / FDA GRAS (21 CFR 184.1343)
Chemical Class
Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins —
Mannose to Galactose Ratio
— 4 : 1 (High mannose backbone requires heating to 85°C for full hydration)

Other Alternatives to Compare

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