Side-by-Side Comparison
Food Additives & E-Numbers
E100: Curcumin (Turmeric Yellow Color) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E100: Curcumin (Turmeric Yellow Color)
E334: L-Tartaric Acid (Wine & Baking Acidulant)
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.
E334 (L(+)-Tartaric Acid) is a dicarboxylic organic acid recovered as potassium bitartrate by-product from wine barrels. INS 334, ADI has historically been set at up to 20 mg/kg bw/day by JECFA, delivering a sharp, lingering tartness in candies, soft drinks, and baking powders.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E100 | E334 |
|
INS / Codex Number
|
INS 100(i) | INS 334 |
|
Functional Class
|
Food Color (Yellow-Orange) | Acidity Regulator, Acidulant, Synergist for Antioxidants |
|
Acceptable Daily Intake (ADI)
|
3 mg / kg body weight per day | Historically up to 20 mg / kg body weight per day (JECFA: 0–6 mg/kg unconditional + 6–20 mg/kg conditional acceptance) |
|
Chemical Formula
|
C21H20O6 | C4H6O6 (2,3-dihydroxybutanedioic acid) |
|
Primary Mechanism
|
Light absorption at 420–430nm producing vibrant golden-yellow hue; polyphenol antioxidant activity | Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda |
|
Common Target Foods
|
Prepared mustard, curry seasonings, margarine, cheese rinds, confectionery | Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment |
|
Dietary Compliance
|
100% Vegan (Turmeric root extraction), Halal, Kosher Certified | 100% Vegan (Wine by-product), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.600) | EFSA Authorized / FDA GRAS (21 CFR 184.1099) |
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