Turmeric / Curcumin

Turmeric is a root that has been used to impart colour and flavor to food for centuries. It is produced by grinding the rhizomes of the perennial herb, Curcuma longa, which is native to India, South America, China, and the East Indies, Colour manufacturers are able to deodorize turmeric, allowing it to be used in applications beyond spices. The hue can range from a pale butter yellow to an intense, vibrant yellow depending on the application and the concentration.

The colourings responsible for the bright yellow hue of turmeric are the pigments curcumin, demethoxycurcumin and bisdemethoxycurcumin.

Turmeric oleoresin results from the solvent extract of lipophilic compounds. Various extraction methods exist, yielding different yellow variations depending on the ratio of colour compounds extracted. Turmeric is stable to heat but are sensitive to light and alkaline conditions.

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Curcumin pigments are naturally insoluble in water; however, food colour manufacturers circumvent this water insolubility by using particle size reduction and emulsifiers, which allow it to be used in both aqueous and lipid products.

Typical Applications for Turmeric

Baked goods, bouillon, compound coatings, dry beverage mixes, ice cream, panned candies, sauces, seasonings, soups, and frostings