Curcumin

Mixture of curcuminoids (diferuloylmethane and related compounds) extracted from turmeric (Curcuma longa).

Yellow-orange coloring in mustard, curry powders, confectionery, dairy alternatives, and savory snacks.

Generally well tolerated at typical dietary levels. Curcuminoids are also studied for anti-inflammatory properties, but food-use levels are far below amounts used in clinical research.

Rare allergic reactions reported. High supplemental doses (not typical from food coloring) may cause gastrointestinal upset.

Listed in Annex II to Regulation (EC) No 1333/2008 as a permitted food color in specified food categories.

In the U.S., curcumin coloring is typically regulated as turmeric or turmeric oleoresin rather than under the E-number name. Both are exempt-from-certification color additives permitted in foods generally under good manufacturing practice. The EU lists curcumin (E 100) separately; U.S. rules focus on the turmeric-derived color additive identity.

Maximum levels are food-category specific; see EU Annex II Part E. Many uses are subject to quantum satis where applicable.

0–3 mg/kg body weight per day (EFSA/JECFA, expressed as curcuminoids).