Side-by-Side Comparison
Food Additives & E-Numbers
E150d: Sulfite Ammonia Caramel (Class IV Caramel) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
Comparing 2 standards across 16 specifications. 16 key differences identified.
Comparing:
E150d: Sulfite Ammonia Caramel (Class IV Caramel)
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
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.
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.
Specification Comparison Table
16 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E150d | — |
|
INS / Codex Number
|
INS 150d | — |
|
Functional Class
|
Food Color (Deep Brown / Black) | — |
|
Acceptable Daily Intake (ADI)
|
300 mg / kg body weight per day (Group ADI for caramel colors) | — |
|
Isoelectric Point & Charge
|
Strong negative colloidal charge (pH 0.5–2.0) preventing precipitation in acid sodas | — |
|
Primary Mechanism
|
High tinctorial power melanoidin polymers soluble and stable in carbonated phosphoric acid matrix | — |
|
Common Target Foods
|
Cola soft drinks, dark beers/stouts, gravies, pet foods, soy sauce | — |
|
Dietary Compliance
|
Vegan (Sugar/syrup base), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (Strictly controlled 4-MEI limits) | — |
|
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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