Curcumin (E100) — What You Need to Know
What Is Curcumin?
Curcumin is the principal curcuminoid found in turmeric (Curcuma longa), responsible for its characteristic bright yellow color. It has been used as a spice and coloring agent for thousands of years in South Asian cuisine. Curcumin has poor oral bioavailability, meaning most of it passes through the digestive system without being absorbed, which limits both its systemic effects and any potential toxicity.
What Is It Used For?
Used as a natural yellow-orange food coloring in processed foods, condiments, and dairy products. Also widely used as a spice and dietary supplement.
Safety Assessment
EFSA reduced the ADI from 'not specified' to 3 mg/kg bw/day in 2010 based on reproductive toxicity findings in animal studies. Despite this, curcumin is generally well-tolerated at dietary intake levels. Its poor bioavailability limits systemic exposure and associated risks. It has been used as a spice for thousands of years with no significant adverse effects reported in the general population. Codex Alimentarius has approved its use as a food additive globally.
Based on current evidence, Curcumin is rated Safe with a score of 9/10. This is 3.2 points above the average for colorings (5.8/10). Last reviewed by regulators: 2010. A typical diet provides about 0.5% of the acceptable daily intake.
Commonly Found In
Always check the label for E100 or 'Curcumin'
▶Chemical Information
Frequently Asked Questions about Curcumin
Quick Facts
- E-Number
- E100
- INS Number
- 100
- Category
- Colorings
- Origin
- Natural
- FDA Status
- Not approved as color additive (approved as spice/seasoning)
- EFSA Status
- Authorized (ADI reduced in 2010 re-evaluation)
- ADI
- 3 mg/kg bw/day
- Last Review
- 2010
Related Additives
Other colorings in the same family