Curcumin
Curcumin INS 100 (i), E 100
Turmeric INS 100 (ii), Turmeric Oleoresin
Turmeric, derived from the rhizomes of Curcuma longa L., is a widely used spice known for its bright lemon‑yellow colour. Its main colouring pigment, curcumin, is oil‑soluble, light‑sensitive, and heat‑stable. Turmeric is traditionally used in Indian and tropical cuisines, especially in curries.
There are three major forms of turmeric-based colours:
- Turmeric powder – the ground rhizome, often used as culinary spice
- Turmeric oleoresin – an extract containing both flavour and colour components, with up to 55% curcuminoids.
- Curcumin – a purified extract with ≥90% curcuminoids, obtained through extraction
Applications in the Food Industry such as:
- Soups and sauces
- Seasonings
- Fine bakery wares
- Confectionery
- Cereals
- Ice cream and water ice
- Desserts
- Dairy products
- Beverages
Specification and Regulatory status
- USA:
Turmeric-ground rhizome of Curcuma longa L. – additive exempted by certification, GMP in food
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-A/part-73/subpart-A/section-73.600Turmeric oleoresin is the combination of flavor and color principles obtained from turmeric (Curcuma longa L.) by extraction- additive exempted by certification, GMP in food
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-A/part-73/subpart-A/section-73.615
- CODEX:
CURCUMIN INS 100(i) : obtained by solvent extraction of the ground rhizomes of Curcuma longa L. (Curcuma domestica Valeton), purified by crystallization assay 90% min
JECFA evaluationADI: 0-3 mg/kg bw. Own Limits in food
GSFATURMERIC OLEORESIN INS 100(ii), solvent extraction of turmeric (Curcuma longa L.). – JECFA evaluation. Temporary ADI not allocated, Not included in GSFA
- EU:
E 100 CURCUMIN: purified extract with ≥90% curcuminoids, obtained through extraction
Purity criteria Regulation 231/2012Group III, Colours with combined maximum limit (Group III)
Regulation (EC) No 1333/2008