Side-by-Side Comparison
Food Additives & E-Numbers
E150d: Sulfite Ammonia Caramel (Class IV Caramel) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E150d: Sulfite Ammonia Caramel (Class IV Caramel)
E410: Locust Bean Gum (Carob Bean Gum / LBG)
E150d (Class IV Caramel) is prepared by heating carbohydrates with both sulfite and ammonium compounds, creating an intensely dark, negatively charged colloid. INS 150d, group ADI is 300 mg/kg bw/day, the global color standard in cola soft drinks.
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.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E150d | E410 |
|
INS / Codex Number
|
INS 150d | INS 410 |
|
Functional Class
|
Food Color (Deep Brown / Black) | Thickener, Stabilizer, Syneresis Inhibitor |
|
Acceptable Daily Intake (ADI)
|
300 mg / kg body weight per day (Group ADI for caramel colors) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
High tinctorial power melanoidin polymers soluble and stable in carbonated phosphoric acid matrix | Synergistically cross-links with xanthan gum and carrageenan to form elastic gels and halt ice crystallization |
|
Common Target Foods
|
Cola soft drinks, dark beers/stouts, gravies, pet foods, soy sauce | Ice creams (prevents icy graininess), cream cheeses, infant formula thickeners, fruit sauces |
|
Dietary Compliance
|
Vegan (Sugar/syrup base), Halal, Kosher | 100% Vegan (Carob tree seed endosperm), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (Strictly controlled 4-MEI limits) | EFSA Authorized / FDA GRAS (21 CFR 184.1343) |
|
Isoelectric Point & Charge
|
Strong negative colloidal charge (pH 0.5–2.0) preventing precipitation in acid sodas | — |
|
Mannose to Galactose Ratio
|
— | 4 : 1 (High mannose backbone requires heating to 85°C for full hydration) |
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