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

E150a: Plain Caramel (Class I Caramel Color) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)

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

Comparing:

E150a: Plain Caramel (Class I Caramel Color)

E635: Disodium 5'-Ribonucleotides (I+G Blend)

Highlight Diffs (10)

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 →

E635: Disodium 5'-Ribonucleotides (I+G Blend) →

E635 (I+G) is a standardized 50/50 co-crystallized blend of disodium inosinate (E631) and disodium guanylate (E627). INS 635, ADI is Not Specified, serving as the commercial standard umami booster in global food manufacturing.

View full E635: Disodium 5'-Ribonucleotides (I+G Blend) spec sheet →

Specification Comparison Table

10 Parameters

Parameter / Spec	E150a: Plain Caramel (Class I Caramel Color)	E635: Disodium 5'-Ribonucleotides (I+G Blend)
E-Number Code	E150a	E635
INS / Codex Number	INS 150a	INS 635
Functional Class	Food Color (Brown), Aromatic Flavoring	Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend)
Acceptable Daily Intake (ADI)	Not Specified (Quantum Satis / Highest purity class)	Not Specified (Quantum Satis)
Primary Mechanism	Pyrolysis and non-enzymatic caramelization forming high-molecular-weight chromophores	Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites
Common Target Foods	Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales	Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces
Dietary Compliance	100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free	Vegan (Bacterial sugar fermentation), Halal, Kosher
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 73.85)	EFSA Authorized / FDA GRAS
Chemical Class	Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins	—
Composition	—	50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627)

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