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

E150a: Plain Caramel (Class I Caramel Color) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)

Comparing 2 standards across 14 specifications. 14 key differences identified.

Comparing:

E150a: Plain Caramel (Class I Caramel Color)

E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)

Highlight Diffs (14)

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 →

E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →

Monosodium Glutamate (E621, MSG, C5H8NO4Na) is the sodium salt of L-glutamic acid produced via Corynebacterium glutamicum sugar fermentation, activating human T1R1/T1R3 heterodimer umami taste receptors to enhance savory mouthfeel.

View full E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) spec sheet →

Specification Comparison Table

14 Parameters

Parameter / Spec	E150a: Plain Caramel (Class I Caramel Color)	E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Functional Class	Food Color (Brown), Aromatic Flavoring	Flavor Enhancer (Umami savory tastant)
Acceptable Daily Intake (ADI)	Not Specified (Quantum Satis / Highest purity class)	30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987)
E-Number Code	E150a	—
INS / Codex Number	INS 150a	—
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 621 / E621
Chemical Formula	—	C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate)
Taste Receptor Target	—	T1R1 + T1R3 G-protein coupled receptor (GPCR) heterodimer + mGluR4
Sodium Content	—	12.3% Sodium by weight (compared to 39.3% in standard table salt NaCl)
Synergistic Umami Multiplication	—	1:1 ratio with E627 (Disodium Guanylate) / E631 (Disodium Inosinate) increases umami perception up to 8-fold

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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) →