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

E150a: Plain Caramel (Class I Caramel Color) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)

Comparing 2 standards across 16 specifications. 16 key differences identified.

Comparing:

E150a: Plain Caramel (Class I Caramel Color)

E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)

Highlight Diffs (16)

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 →

E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →

Xanthan gum (E415) is a high-molecular-weight microbial exopolysaccharide produced by Xanthomonas campestris fermentation, renowned for extreme pseudoplastic shear-thinning rheology, freeze-thaw stability, and gluten-free dough structural binding.

View full E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) spec sheet →

Specification Comparison Table

16 Parameters

Parameter / Spec	E150a: Plain Caramel (Class I Caramel Color)	E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
E-Number Code	E150a	—
INS / Codex Number	INS 150a	—
Functional Class	Food Color (Brown), Aromatic Flavoring	—
Acceptable Daily Intake (ADI)	Not Specified (Quantum Satis / Highest purity class)	—
Chemical Class	Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins	—
Primary Mechanism	Pyrolysis and non-enzymatic caramelization forming high-molecular-weight chromophores	—
Common Target Foods	Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales	—
Dietary Compliance	100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free	—
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 73.85)	—
INS / E-Number	—	INS 415 / E415
Polymer Structure	—	Cellulose β-(1,4)-D-glucan backbone with trisaccharide side chains (mannose-glucuronic acid-mannose)
Molecular Weight	—	2.0 × 10⁶ to 5.0 × 10⁶ Da (2–5 MDa)
Rheological Behavior	—	Extreme Pseudoplasticity (Shear-thinning index n ≈ 0.15–0.25)
Yield Stress	—	High at rest (suspends dense particulates like herbs in salad dressing permanently)
Thermal Stability	—	Maintains constant viscosity from 0°C to 100°C across pH 2.0 to 12.0
Synergistic Gelation	—	Forms thermo-reversible firm gels when blended with Locust Bean Gum (E410) or Guar Gum (E412)

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