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.
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