turmeric
Basic Information
| Field | Content |
|---|---|
| Chinese name | turmeric |
| English name | turmeric |
| INS/E number | INS 100(ii) |
| Functional class | Colour |
| Year adopted | 1966 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA), United States (FDA) |
What is it?
Turmeric (INS 100(ii)) is a yellow colour made from the dried rhizome of Curcuma longa, containing curcuminoid pigments; it is the (ii) form of INS 100.
Source
Natural：姜黄（Curcuma longa）干燥根茎
Why is it used?
- Provides a natural yellow colour
- Used for characteristic colouring of curry and seasonings
- Gives pickled products a golden hue
Common Foods
- Curry powder
- Seasonings
- Pickled vegetables
- Rice products
- Soups
Safety
作为天然香辛料提取物，在规定使用范围内总体安全。
ADI (Acceptable Daily Intake)：0-3 mg/kg bw
Concerns：
- 对姜黄过敏者应避免
Usage Standard
China：GB 2760（按生产需要适量使用）
International：
- EU 1333/2008 Annex II (E 100(ii))
- FDA 21 CFR 73.600
- Codex GSFA (INS 100(ii))
- FSANZ (100)
In a nutshell
Turmeric (form ii) is a natural yellow colour made from turmeric rhizome, safe in use.
Consumer Advice
Turmeric is the dried, ground rhizome of the turmeric plant, used as a natural yellow colorant and seasoning in curry, rice, sauces, and drinks, giving a bright yellow-orange color. It is recognized as safe based on a long history of food use; however, a few people are sensitive to it, and those with biliary disease should consult a doctor before consuming large amounts.
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.