Turmeric
Score impact
+0.50
points/product
Description
The food additive E100, known as turmeric or curcumin, is a natural yellow-orange colorant extracted from the rhizomes of the plant Curcuma longa L., belonging to the ginger family. Its use as a colorant and spice dates back thousands of years in Asian cuisine, especially in India, where it is also used in Ayurvedic medicine.
Industrially, turmeric is obtained by grinding dried rhizomes, followed by extraction with organic solvents (such as ethanol or acetone) to concentrate the curcuminoid pigments, mainly curcumin (77%), demethoxycurcumin (17%), and bisdemethoxycurcumin (3%). The final product can be in powder or liquid extract form and is standardized to ensure a minimum curcuminoid content of 90% in the extract.
From a physicochemical standpoint, curcumin is a yellow-orange powder, insoluble in water and ether, but soluble in ethanol and glacial acetic acid. It is sensitive to light, heat, and pH changes: in acidic medium (pH < 3) it appears pale yellow, while in alkaline medium (pH > 8) it turns red. This property limits its use in foods with very low or very high pH. The main function of E100 is to provide yellow color to foods, being a natural alternative to synthetic colorants like tartrazine (E102). In the European Union, turmeric was approved as a food additive following Directive 94/36/EC, and is currently regulated by Regulation (EC) No 1333/2008. The European Food Safety Authority (EFSA) has re-evaluated its safety several times, most recently in 2010 and 2014, establishing an Acceptable Daily Intake (ADI) of 0-3 mg/kg body weight for curcumin. The World Health Organization (WHO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have also evaluated turmeric, setting an ADI of 0-3 mg/kg bw.
Regarding food safety, EFSA concludes that E100 poses no genotoxic or carcinogenic risks at current exposure levels, although adverse effects have been observed in animal studies at very high doses (such as hepatotoxicity). In humans, no significant adverse effects have been documented with normal consumption. Labeling must indicate 'colorant: turmeric' or 'E100', and in some cases the statement 'may have an adverse effect on activity and attention in children' is required if combined with other colorants, although turmeric alone is not associated with hyperactivity.
In summary, turmeric is a widely accepted natural colorant with a favorable safety profile within established limits.
E100 is mainly used as a yellow colorant in a wide variety of processed foods. According to Regulation (EC) No 1333/2008, it is authorized in numerous categories, such as confectionery products (candies, chewing gum, chocolates), bakery and pastry products (cookies, cakes, fillings), ice cream, dairy desserts (yogurts, custards), non-alcoholic beverages (soft drinks, juices), sauces and condiments (mustard, curry, soups), meat products (sausages, pâtés), and fish substitutes.
In the Spanish market, turmeric is commonly found in products such as 'Nocilla' (chocolate spread), 'Danone' flavored yogurts, 'Bimbo' whole wheat bread, 'Gallina Blanca' broths and soups, and 'Chupa Chups' candies. Maximum usage levels vary by category: for example, in non-alcoholic beverages up to 100 mg/l, in ice cream up to 50 mg/kg, in confectionery products up to 300 mg/kg, and in sauces up to 500 mg/kg. Compared to the FDA, which classifies turmeric as 'GRAS' (Generally Recognized as Safe) without specific limits, the EU sets more restrictive limits. Japan also allows its use without quantitative restrictions in most foods.
Turmeric is especially valued for its natural origin and moderate stability, although it may require the addition of antioxidants to prevent discoloration.
Documented side effects of E100 are rare and generally mild. EFSA and JECFA have evaluated curcumin and conclude that it poses no significant risks to human health at usual doses. In animal studies, very high doses (above 1000 mg/kg bw/day) have shown adverse effects such as hepatomegaly, discoloration of feces, and changes in liver enzyme levels, but these levels are far above the ADI of 0-3 mg/kg bw.
In humans, some studies have reported isolated cases of allergic reactions (urticaria, contact dermatitis) in individuals sensitive to turmeric as a spice, but these have not been established as common adverse effects. No genotoxic or carcinogenic effects have been observed in in vitro and in vivo studies. Curcumin may interact with certain medications, such as anticoagulants (warfarin) and antiplatelet agents, due to its inhibitory effect on platelet aggregation; however, the amounts present in foods are too low to cause clinically relevant interactions. Sensitive populations such as children and pregnant women have no specific risks, although it is recommended not to exceed the ADI. EFSA notes that dietary exposure to curcumin in the European population is within safe limits, even in high consumers.
In conclusion, E100 is considered a safe additive, with no significant side effects documented in humans at authorized usage levels.
- Curcumin
- Turmeric colorant
- Turmeric extract
- Curcuma longa
- Natural curcumin
- Natural yellow 3
- CI 75300
- Diferuloylmethane
- Turmeric root extract
- Curcumin
- Turmeric yellow
- Principal colorant of turmeric
- Turmeric polyphenol
- Curcuma longa L. rhizome extract
- Orange-yellow food colorant
Products in our Spanish database containing this additive
Examples found in ComerClaro Spanish product database
Product names and supermarket data may appear in Spanish.
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