curcumins
Basic Information
| Field | Content |
|---|---|
| Chinese name | curcumins |
| English name | curcumins |
| INS/E number | INS 100 |
| Functional class | Colour |
| Year adopted | 1966 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA), United States (FDA) |
What is it?
Curcumin is the principal yellow pigment of the turmeric (Curcuma longa) rhizome, a natural colouring food additive consisting mainly of curcumin, demethoxycurcumin and bisdemethoxycurcumin.
Source
Natural：姜黄（Curcuma longa）干燥根茎
Why is it used?
- Provides a bright yellow to orange-yellow colour
- Restores colour lost during processing and storage
- Enhances the natural colour of seasonings and pickles
- Used to colour pickled vegetables and canned products
Common Foods
- Curry powder and seasonings
- Beverages
- Confectionery and jellies
- Bakery products
- Dairy products
- Pickled vegetables
Safety
在规定使用范围内总体安全，JECFA 已设定每日允许摄入量，未见明显毒性。
ADI (Acceptable Daily Intake)：0-3 mg/kg bw
Concerns：
- 大剂量可能引起胃肠道不适
- 对姜黄过敏者应避免摄入
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 100)
- FDA 21 CFR 73.600
- Codex GSFA (INS 100)
- FSANZ Food Standards Code (100)
In a nutshell
Curcumin is a natural yellow colour extracted from turmeric, safe within approved limits.
Consumer Advice
Curcumin is a natural yellow colorant extracted from turmeric. It is safe, non-toxic, and commonly used in curry and mustard.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.