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

E150a: Plain Caramel (Class I Caramel Color) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber)

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

Comparing:
E150a: Plain Caramel (Class I Caramel Color)
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
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 →
E440: Pectin (Citrus & Apple Jam Gelling Fiber) →

E440 (Pectin) is a complex heteropolysaccharide rich in alpha-(1->4)-linked D-galacturonic acid extracted from citrus peels and apple pomace. INS 440, ADI is Not Limited (Quantum Satis), the global gold standard gelling agent for jams, jellies, and fruit spreads.

View full E440: Pectin (Citrus & Apple Jam Gelling Fiber) spec sheet →

Specification Comparison Table

10 Parameters
Parameter / Spec
E150a: Plain Caramel (Class I Caramel Color)
E440: Pectin (Citrus & Apple Jam Gelling Fiber)
E-Number Code
E150a E440
INS / Codex Number
INS 150a INS 440(i) / 440(ii)
Functional Class
Food Color (Brown), Aromatic Flavoring Gelling Agent, Thickener, Stabilizer, Soluble Fiber
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 HM forms junction zones with sugar (Brix > 55%) + acid (pH < 3.5); LM gels with calcium ions (Ca2+)
Common Target Foods
Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales Fruit jams, marmalades, gummy confectionery, fruit preparations for yogurt, glazes
Dietary Compliance
100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free 100% Vegan (Citrus peel/apple extraction), Halal, Kosher
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 73.85) EFSA Authorized / FDA GRAS (21 CFR 184.1588)
Chemical Class
Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins —
Primary Classes
— High Methoxyl Pectin (HM, DE > 50%), Low Methoxyl Pectin (LM, DE < 50%)

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(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) →