Comparing E150A - Plain caramel vs E163C - Malvidin

Synonyms
E150a
Plain caramel
caramel color
caramel coloring
E163c
Malvidin
Functions
Products

Found in 156 products

Found in 0 products

Search rank & volume
#1537.9K / mo🇺🇸U.S.
#47250 / mo🇺🇸U.S.
Awareness score

×7.16
over-aware

Awareness data is not available.

Search volume over time

Interest over time for 4 keywords in U.S. during the last 10 years.

Interest over time for 2 keywords in U.S. during the last 10 years.

Popular questions
  1. What color is caramel?

    Caramel color (E150a) gives foods a brown hue, ranging from light golden-brown to deep dark brown depending on the amount used.

  2. What is caramel color made of?

    E150a is made by controlled heating (caramelizing) of sugars such as sucrose, glucose syrup, or corn syrup, without adding ammonium or sulfite compounds.

  3. Does caramel color cause cancer?

    Class I caramel color (E150a) is not made with ammonia and isn’t associated with the 4‑MEI concern seen in some other caramel classes; regulators consider it safe at permitted food levels.

  4. Does caramel color have gluten?

    No—caramel color is generally gluten-free; even when sourced from wheat, processing removes gluten proteins to below regulatory thresholds.

  5. How to lighten dark brown hair to caramel color?

    E150a is a food color, not for cosmetic use; to achieve a caramel hair shade, use hair dye/bleach products and consult a professional stylist for safe lightening.

  1. What is difference between malvidin cis and trans?

    Malvidin itself doesn’t have cis/trans isomers; when used with malvidin anthocyanins it refers to acylated forms (e.g., p‑coumaroyl esters) where the acyl double bond is trans (natural, more stable) or photoisomerizes to cis, giving slightly different absorbance and color stability.

  2. Where is malvidin-3-glucoside naturally found?

    It is the major anthocyanin in the skins of Vitis vinifera red/black grapes and in red wine (often called oenin), and also occurs in red grape juice.