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

E100: Curcumin (Turmeric Yellow Color) vs. E282: Calcium Propionate (Bread Anti-Mold)

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

Comparing:
E100: Curcumin (Turmeric Yellow Color)
E282: Calcium Propionate (Bread Anti-Mold)
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 →
E282: Calcium Propionate (Bread Anti-Mold) →

E282 (Calcium Propionate) is the calcium salt of propionic acid, the premier mold and 'rope' bacteria inhibitor in industrial yeast-leavened bakery goods. INS 282, ADI is Not Limited (Quantum Satis), preserving sliced bread for weeks without retarding yeast activity.

View full E282: Calcium Propionate (Bread Anti-Mold) spec sheet →

Specification Comparison Table

9 Parameters
Parameter / Spec
E100: Curcumin (Turmeric Yellow Color)
E282: Calcium Propionate (Bread Anti-Mold)
E-Number Code
E100 E282
INS / Codex Number
INS 100(i) INS 282
Functional Class
Food Color (Yellow-Orange) Preservative (Bakery Anti-Mold & Anti-Rope)
Acceptable Daily Intake (ADI)
3 mg / kg body weight per day Not Limited (Quantum Satis)
Chemical Formula
C21H20O6 Ca(C3H5O2)2
Primary Mechanism
Light absorption at 420–430nm producing vibrant golden-yellow hue; polyphenol antioxidant activity Propionate ion disrupts membrane transport in Penicillium molds and Bacillus mesentericus (rope bacteria)
Common Target Foods
Prepared mustard, curry seasonings, margarine, cheese rinds, confectionery Commercial sliced white/wheat bread, hamburger buns, tortillas, pita bread
Dietary Compliance
100% Vegan (Turmeric root extraction), Halal, Kosher Certified Vegan, Halal, Kosher
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 73.600) EFSA Authorized / FDA GRAS (21 CFR 184.1221)

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