The E number for curcumin is: 100

INS No for curcumin and turmeric are100(i-ii)

Alternative Names for curcumin:

Curcumin
Turmeric
Turmeric Oleoresin
Turmeric Yellow

Natural Yellow 3
Color Index No 75300

Heat and Light stability of curcumin: Turmeric has good heat stability but low light stability high moisture content product.

pH stability of curcumin: At higher pH the colour hue shift to red and pigment become unstable optimal pH range of Turmeric(curcumin) is between 3-7

Physical Description of curcumin

The food color curcumin (turmeric yellow) is obtained by solvent extraction of turmeric, i.e. the ground rhizomes of Curcuma longa L., with purification of the resultant extract by crystallization. innaeus plant, a member of the ginger family. The commercial product consists essentially of curcumins: the coloring principle (1,7-bis(4-hydroxy3-methoxyphenyl) hepta-1,6-diene-3,5-dione) and its desmethoxy and bisdesmethoxy derivatives in varying proportions.

Common Uses

Turmeric, turmeric oleoresin, and curcumin are yellow color additives that are used in condiments such as pickles, mustard, seasonings, relish, hot peppers, snacks, baked goods, sauces, salad dressing, oils, margarine, frozen desserts, cheeses, pies, cakes, candies, beverages, frosting, cereal, snacks, fruit preparation, convenient food, meat, seafood and soups.

August Food Ingredients is one of the leading manufacturer and supplier of  Turmeric and curcumin natural food colour 

Regulatory Approvals for curcumin as natural colour

USA(USFDA regulation): Turmeric (21 CFR 73.600) and Turmeric oleoresin (21 CFR 73.615) are exempt from certification and may be safely used for the coloring of foods generally, in amounts consistent with GMP

JECFA regulation: ADI of 0-3 mg/kg bw established for curcumin (2003).No ADI allocated for turmeric as it is regarded often as a food rather than as a food additive (1986). No ADI allocated for turmeric oleoresin (1989).

EC regulation: ADI for curcumin of 3 mg/kg bw/day (EFSA, 2010). EFSA has also established MPLs for use of Curcumin in beverages and foodstuffs according to the European Parliament and Council Directive 94/36/EC.

Reference :IACM website: https://iacmcolor.org/color-library/

Codex GSFA Provisions

Carotenoids, including beta-apo-8′-Carotenal (INS No. 160e), beta-Carotenes, Blakeslea trispora (INS No. 160a(iii) and beta-Carotenes, synthetic (INS No. 160a(i)), and beta-apo-8′-Carotenoic acid, ethyl ester (INS No. 160f) are added to foods and beverages at concentrations in more than 70 food categories up to a maximum permitted level (MPL) as established by the Codex Alimentarius Commission and published in the General Standard of Food Additives (GSFA).

Additionally, vegetable beta-Carotenes (INS No. 160a(ii)) are added to foods and beverages at concentrations in more than 80 food categories up to a maximum permitted level (MPL) as established by the Codex Alimentarius Commission and published in the General Standard of Food Additives (GSFA). Many applications for the use of Beta-Carotene-rich extract from Dunaliella Salina (INS No. 160(aiv)) as a color additive in foods and beverages have been proposed and are pending authorization, following completion of the review and comments process.

Regulatory Approvals

USA (US FDA ) regulation of beta carotene  : β -carotene is exempt from certification and may be safely used for coloring foods generally (21 CFR 73.95), for coloring drugs generally, including those for eye area (21 CFR 73.1095), and for coloring cosmetics generally, including those for eye area (21 CFR 73.2095) in amounts consistent with GMP. Also, carrot oil is exempt from certification and may be safely used for coloring foods generally in amounts consistent with GMP (21 CFR 73.300)

EU regulation of beta carotene  : No ADI established (EFSA, 2012). EFSA has authorized carotenes for use in specific food and beverage categories at quantum satis

JECFA regulation of beta carotene  : ADI withdrawn for beta-carotene (synthetic) and beta-carotene from Blakeslea trispora (2019). ADI of not specified established for beta-carotene-rich extract from D. salina (84th meeting, 2017). ADI of acceptable established for carotenes (vegetable) provided the level of use does not exceed the level normally found in vegetables (41st Report, 1993).

Reference :IACM website: https://iacmcolor.org/color-library/

Physical Description

Anthocyanins are widely distributed in the plant kingdom where they occur as glycosides (i.e. associated with a sugar moiety) in combinations that produce red, blue or purple coloration in a variety of fruits and vegetables. Grape color extract and grape skin extract (enocianina) are anthocyanin-containing color additives approved for use in the United States. Grape color extract is an aqueous solution of grape anthocyanin pigments made from concord grapes or a dehydrated water-soluble powder prepared from the aqueous solution. The aqueous solution is prepared by extracting the pigments from precipitated lees produced during the storage of concord grape juice. It contains the common components of grape juice, namely anthocyanins, tartrates, malates, sugars, and minerals but not in the same proportion as found in grape juice. Water-soluble pigments such as 3-mono-and 3,5-di-glucosides of malvidin, delphinidin and cyanidin, and their acylated derivatives, are responsible for the purple color of grape color extract. The color intensity increases as pH falls, with stability being greatest below pH 4.5. Grape skin extract is a purplish-red liquid prepared by the aqueous extraction (steeping) of the fresh deseeded marc remaining after grapes have been pressed to produce grape juice or wine. It contains the common components of grape juice, namely, anthocyanins, tartric acid, tannins, sugars, minerals, etc., but not in the same proportions as found in grape juice. During the steeping process, sulphur dioxide is added and most of the extracted sugars are fermented to alcohol. The extract is concentrated by vacuum evaporation, during which most of the alcohol is removed.

Common Uses of Anthocyanin:Anthocyanins are used to color beverages, confectionary, desserts, ice cream, fruit preparations, bakers jam and non-standard jellies and preserves, sherbets, ices, pops, raspberry, yogurt, gelatin desserts, candy, and bakery

August Food Ingredients is one of the leading manufacturer and supplier of Anthocyanin natural food colour

Reference :IACM website: https://iacmcolor.org/color-library/

Physical Description

Chlorophyll is an oil soluble pigment obtained from lucerne, nettle, spinach and grass, providing an olive-green color. The addition of copper results in copper chlorophyll. The water-soluble form, sodium copper chlorophyllin, is obtained by the saponification of oil soluble forms. The copper chlorophyllin pigment gives bright green and is very stable against light and heat.

Common Uses

Typical applications include confectionery, desserts, beverages, dairy products, ice cream, fruit preparation, bakery products, soups, sauces, snack food, seasonings, and convenience food.

August Food Ingredients is one of the leading manufacturer and supplier of Chlorophophylls and Chlorophyllins, copper complexes natural food colour

Codex GSFA Provisions

Chlorophophylls and Chlorophyllins, copper complexes (INS Nos. 141(i-ii)) are added to foods and beverages in more than 50 food categories at concentrations up to a maximum permitted level (MPL) as established by the Codex Alimentarius Commission and published in the General Standard of Food Additives (GSFA).

Regulatory Approvals

JECFA regulation for chlorophylls, copper complexes: ADI of 0-15 mg/kg bw for chlorophylls, copper complexes (13th Report, 1969) and chlorophyllins, copper complexes sodium and potassium salts (22nd Report, 1978)

USA(US FDA) regulation for chlorophylls, copper complexes:: Sodium copper chlorophyllin is exempt from certification and may be safely used to color citrus-based dry beverage mixes in an amount not exceeding 0.2% by in the dry mix (21 CFR 73.125) Potassium sodium copper chlorophyllin may be safely used for coloring dentrifices that are drugs at a level not to exceed 0.1% (21 CFR 73.1125) and that are cosmetics  not in excess of 0.1% and only in combination with specifcally listed substances (21 CFR 73.2125)

EU regulation for chlorophylls, copper complexes:: ADI withdrawn (2015); Copper complexes of chlorophylls and chlorophyllins are authorized for use at Quantum satis in specific foods and beverages in Europe.

Reference :IACM website: https://iacmcolor.org/color-library/

Common Uses

Caramel color is mostly used in soft drinks and alcoholic beverages. It is also added to confectionery, bakery products, dairy products, desserts, meat, seafood, vinegars, sauces, gravies, soups, snack food, fruit preparations, and convenient food.

Codex GSFA Provisions

Caramel  I – plain caramel (INS No. 150a) is a food additive that is included in Table 3, and as such may be used in specific foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA, as well as in foods conforming to Commodity Standards for Bouillons and Consommés (CS 117-1981), Instant Noodles (CS 249-2006) and Certain Canned Fruits (CS 319-2015).

Caramel  II – sulfite caramel (INS No. 150b) is currently permitted for use in 5 food categories, including chewing gum, confectionery, decorations, toppings (non-fruit) and sweet sauces, flavored fluid milk drinks, pre-cooked pastas and noodles and like products, and there are many more draft provisions pending adoption.

Caramel  III – ammonia caramel (INS No. 150c) and Caramel IV – sulfite ammonia caramel (INS No. 150d) are also authorized for use in more than 70 food categories in the GSFA.

August Food Ingredients is one of the leading manufacturer and supplier of caramel colour.

Regulatory Approvals

USA USFDA regulation : Caramel is exempt from certification and may be safely used for coloring foods generally (21 CFR 73.85), for use in drugs generally (21 CFR 73.1085), and for use in cosmetics generally, including those for eye area (21 CFR 73.2085) in amounts consistent with GMP

EU regulation for caramel: Group ADI of 300 mg/kg bw/day as well as an individual ADI of 100 mg/kg bw/day for Class III Caramel (EFSA, 2011). EFSA has authorized use and established maximum use levels in specific food and beverage categories.

JECFA regulation for caramel: JECFA: An ADI for Class I of ‘not specified’ was established at the 29th JECFA (1985), for Class II of 0 -160 mg/kg bw was established at the 55th JECFA (2000) and an ADI for Class III of 0-200 mg/kg bw (0-150 mg/kg bw on solids basis) was established at the 29th JECFA (1985) and an ADI for Class IV of 0-200 mg/kg bw (0-150 mg/kg bw on solids basis) was established at the 29th JECFA (1985).

Reference :IACM website: https://iacmcolor.org/color-library/

Alternate name for  titanium dioxide are Titania, CI Pigment White 6

E number for titanium dioxide  is E171 INS number of titanium dioxide is INS No. 171

CI No. 77891,CAS No. 13463-67-7, EINECS No. 236-675-5

Physical Description

Titanium Dioxide (TiO2) is a bright white pigment that has a melting point ranging from 1830-1850°C.  It is soluble in alkali solutions and sulfuric acid, but insoluble in nitric acid and water.  The three crystalline forms of titanium dioxide that exist in nature are anastase, brookite, and rutile, with anastase being the most commonly available. Only synthetically produced TiO2 is used as a color additive and has excellent light, heat and pH stability. Industrial TiO2 is primarily the product of chemical synthesis using ilmenite (FeTiO3) as the source of titanium.

Common Uses

Titanium dioxide is used to color confectionery goods, bakery products, dairy products, cheeses, icings and decorations, frozen desserts, non-dairy creamers, dried soup, pet foods, pharmaceutical products and cosmetics.

Titanium dioxide (INS No 171) is a food additive that is included in Table 3 of the General Standard of Food Additives (GSFA), and as such may be used in specified foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Titanium dioxide is acceptable in foods conforming to Commodity Standards for Bouillons and Consommés (CS 117-1981), Certain Canned Fruits (CS 319-2015), and Provolone (CS 272-1968).

August Food Ingredients is one of the leading manufacturer and supplier of  Titanium dioxide.

Regulatory Approvals

USA USFDA regulation of titanium dioxide: Titanium dioxide is exempt from certification and may be safely used for coloring foods generally, as long as the quantity of titanium dioxide does not exceed 1% by weight of the food (21 CFR 73.575), for coloring ingested and externally applied drugs generally, in amounts consistent with GMP (21 CFR 73.1575), and in cosmetics, including cosmetics intended for use in the area of the eye in amounts consistent with GMP (21 CFR 73.2575).

JECFA: JECFA regulation of titanium dioxide An ADI “not limited” was established at the 13th JECFA (13th Report, 1969).

EC: European council regulation of titanium dioxide No ADI established but acceptable for use in food (EFSA, 2016). EFSA has authorized specific food and beverage categories where titanium dioxide can be used at quantum satis

Reference :IACM website: https://iacmcolor.org/color-library/