Curcumin E 100
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Curcumin E 100 is a dicinnamoylmethane dye authorized as a food additive in the European Union (EU) and was previously evaluated by the Joint FAOWHO Expert Committee on Food Additives. Curcumin E -100 can be naturally isolated from the rhizomes of Curcuma longa (Turmeric) and has found application in canned beverages, baked products, fish fingers, dairy products, ice cream, yoghurts, yellow cakes, biscuits, popcorn-colour, sweets, cake icings, cereals, sauces, gelatins , direct compression tablets,etc. In combination with Annatto it has been used to colour cheeses, dry mixes, salad dressings, winter butter and margarine. The curcumin E100 polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products.
Curcumin E 100 consists of three principal coloring components. It consists essentially of curcumins i.e. the colouring principle (1E, 6E)-1, 7-bis-(4-hydroxy -3-methoxyphenyl)-hepta-1,6-diene-3,5-dione and its desmethoxy- and bis-desmethoxy-derivatives.
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