An initiative of :




Wageningen University





Sitekeuring.NET Award


Food-Info.net> E-numbers > E100-200

E100: Curcumin

E100 (i): Curcumin
E100 (ii): Turmeric
CI 75300, Natural Yellow 3, diferuloylmethane

Origin:
Natural colour isolated from the roots and stem of Yellowroot (Curcuma longa and Curcuma domestica). Turmeric is the crude extract, whereas curcumin is the purified compound. It imparts the yellow colour to curry powder. More on curcumin, click here.

Function & characteristics:
Food colour, whose colour ranges from yellow to red, depending on pH (acidity). It is not very soluble in water.

Products:
Many different products.

Daily intake:
Up to 1 mg/kg body weight for curcumin, and 0.3 mg/kg for turmeric.

Side effects:
No side effects known in the concentrations used in foods.

Dietary restrictions:
None; E100 can be consumed by all religious groups, vegans and vegetarians.

 



European Masters Degree in Food Studies - an Educational Journey


Master in Food Safety Law



Food-Info.net is an initiative of Wageningen University, The Netherlands