# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E100: Curcumin (Turmeric Yellow Color) vs. E140: Chlorophyll & Chlorophyllins (Green Color)

Comparing 2 standards across 9 specifications. 9 key differences identified.

Comparing:
E100: Curcumin (Turmeric Yellow Color)
E140: Chlorophyll & Chlorophyllins (Green Color)
E100: Curcumin (Turmeric Yellow Color) →

E100 (Curcumin) is a natural diarylheptanoid yellow pigment extracted from the rhizomes of turmeric (Curcuma longa). INS 100(i), ADI is 3 mg/kg bw/day, providing bright yellow-orange coloration in mustard, cheese, and curry powders.

View full E100: Curcumin (Turmeric Yellow Color) spec sheet →
E140: Chlorophyll & Chlorophyllins (Green Color) →

E140 (Chlorophyll) is the natural magnesium-porphyrin green pigment extracted from grass, alfalfa, and nettles. INS 140(i), ADI is Not Limited (Quantum Satis), utilized to restore vibrant botanical green color to confectionery, oils, and pasta.

View full E140: Chlorophyll & Chlorophyllins (Green Color) spec sheet →

Specification Comparison Table

9 Parameters
Parameter / Spec
E100: Curcumin (Turmeric Yellow Color)
E140: Chlorophyll & Chlorophyllins (Green Color)
E-Number Code
E100 E140
INS / Codex Number
INS 100(i) INS 140(i)
Functional Class
Food Color (Yellow-Orange) Food Color (Green)
Acceptable Daily Intake (ADI)
3 mg / kg body weight per day Not Limited (Quantum Satis)
Chemical Formula
C21H20O6 C55H72MgN4O5 (Chlorophyll a)
Primary Mechanism
Light absorption at 420–430nm producing vibrant golden-yellow hue; polyphenol antioxidant activity Light absorption in red (660nm) and blue (430nm) spectra, reflecting vibrant botanical green
Common Target Foods
Prepared mustard, curry seasonings, margarine, cheese rinds, confectionery Pesto, spinach pasta, mint confectionery, olive oil blends, liqueurs
Dietary Compliance
100% Vegan (Turmeric root extraction), Halal, Kosher Certified 100% Vegan (Plant solvent extraction), Halal, Kosher
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 73.600) EFSA Authorized / FDA 21 CFR 73.125

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