Curcumin as a food colorant.

20 Ago 2025

The substitution of synthetic additives with ingredients of natural origin is a well-established trend in the development of new food products. Among the authorized natural colorants, curcumin (E-100) stands out for its ability to provide intense yellow shades, its favorable regulatory status, its natural image, and its health properties. Curcumin is a polyphenolic compound belonging to the family of curcuminoids, present in the rhizome of Curcuma longa L., a plant widely cultivated in tropical regions of Asia. The coloring fraction of turmeric consists mainly of curcumin, along with smaller amounts of other curcuminoids. Pure curcumin appears as a crystalline powder of orange-yellow color, with a purity that can exceed 95% in some commercial presentations. The pure product is insoluble in water but soluble in ethanol, oils, and organic solvents, which determines its behavior in food matrices. There are commercial presentations of water-soluble emulsions, but with a lower concentration of curcumin — typically 8%. Functional and technological properties In addition to its functionality as a colorant, curcumin has been widely studied for its antioxidant and anti-inflammatory activity and is used as a nutraceutical in the field of dietary supplements. As a colorant, it is used in numerous foods where a defined yellow color is desired, different from the warmer tones conveyed by other natural food colorants. In its application, the following should be considered:

pH of the medium, as curcumin is relatively stable in acidic media but more unstable in alkaline media.
Food composition. Being a liposoluble substance, its distribution in the different phases of the food matrix may not be homogeneous.
Curcumin is sensitive to high temperature and to exposure to ultraviolet light.

Applications in the food industry Curcumin is used in a wide range of products as a natural coloring agent, especially in matrices with fat content or low water content. The most common applications include processed dairy products, sauces and condiments, soups and broths, ice creams and desserts, beverages, and bakery and pastry products. The use of curcumin as a colorant offers some advantages compared to other authorized yellow food colorants. Compared to synthetic colorants and low-cost options such as tartrazine, sunset yellow, and quinoline yellow, it offers the advantage of a positive perception due to its natural origin and nutritional applications. These colorants are subject to precautionary labeling requirements, which limit their use in foods. In comparison with carotenoids (carotene, apocarotenal, lutein, bixin, norbixin, capsorubin, and capsanthin), it has a lower cost and a generally more stable color profile. In addition, many of these colorants have orange and reddish tones, while curcumin displays a clean yellow tone. The prices of comparable yellow colorants in this group are significantly higher than those of curcumin. Riboflavin has an attractive yellow color but is more expensive and unstable. Curcumin represents a viable and safe alternative to synthetic colorants in a wide variety of food applications. Its use requires consideration of factors such as its solubility and suitability for processing conditions. It provides an appealing yellow color without reddish tones at a reasonable cost.

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