Curcumin
Curcumin (E100) is the yellow-orange colour extracted from turmeric root, used in mustards, cheeses, drinks and baked goods. It is one of the few plant-derived colours in common industrial use, and EFSA set an acceptable daily intake of 3 mg per kg of body weight for it.
Curcumin is the principal colouring compound of turmeric (Curcuma longa), obtained by solvent extraction of the dried rhizome and then purified. As a food colour it is used for its shade rather than for any of the health claims attached to turmeric supplements.
EFSA re-evaluated curcumin in 2010 and set an acceptable daily intake of 3 mg/kg body weight, observing that estimated exposure for high consumers of coloured foods — particularly children — could reach that level. It is authorised in the EU under Regulation 1333/2008.
On the label
- E-number
- E100
- INS number
- INS 100
- Functional class
- Colour
- Also known as
- Turmeric yellow · Colour 100 · INS 100 · CI 75300
Frequently asked questions
Yes — it contains no animal-derived material. It is extracted from the rhizome of turmeric, a plant. The same applies to a vegetarian diet.
Yes — the additive itself contains no gluten. A gluten-free claim belongs to the finished product, though — check the pack, not the additive.
It is extracted from the rhizome of turmeric, a plant and contains no animal-derived material, so the additive itself is not inherently non-halal. Certification applies to a finished product rather than to an additive, so a halal certification mark on the pack is the authoritative signal.
EFSA re-evaluated curcumin in 2010 and set an acceptable daily intake of 3 mg per kg of body weight, noting that intakes among high consumers of coloured foods can approach it. As a spice-derived extract it is well tolerated; concentrated curcumin supplements are a separate matter from its use as a colour and can interact with some medicines.