I'm joining this late in the game but I came across an article today that made me think more about this subject.
That would of course be an interesting undertaking - but speaking strictly in legal terms it would be senseless. Danish and german law regulate food additives for two reasons alone:
1. protect consumers from health risks.
2. protect consumers from deception.
Regarding E150 we may neglect No.1 - it's as far as I know proofed and declared as not hazardous to health. And it may very well be the case that E 150 doesn't have any influence on the taste of the whisky at all. It still would be irrellevant...
Unfortunately, the health risks question isn't really settled. Recently, in the US, the Center for Science in the Public Interest petitioned the FDA regarding "caramel coloring" in sodas. Apparently, they feel is a carcinogen. Now, this thread has gone quite in-depth about the chemicals used and I learned a lot about the e150a and it's variants. So, I don't know if the same "caramel coloring" in coca-cola is the one that is used in whisky.
Here are two articles on the subject:http://www.grist.org/scary-food/2011-02-16-aspartame-soda-caramel-BPA-diet-soda-kill-youhttp://thelibertyguardian.com/2011/02/carmel-color-additive-in-coca-cola-may-cause-cancer-activist-call-fda-to-ban/
But, more along the lines of this thread, I would probably fall into the camp of folks who would prefer that no additive coloring is used at all. It just seems like it doesn't belong in whisky to me. It's not doing anything to the flavor, apparently. And I wouldn't consider it an integral part of "whisky making," either.