Tumeric

Turmeric is available commercially in two basic forms — oleoresin and as curcumin powder. It is bought on the basis of curcumin content. Turmeric oleoresin is produced by extraction with ethanol, which is then removed by vacuum distillation. It commonly contains 30% to 50% curcumin and has the appearance of a dark colored liquid. The oleoresin can be standardized, has low microbial load and is free of extraneous contaminants. The flavor components in the oleoresin are usually in the same proportion as found in the spice. The oleoresin usually contains 5% to 15% curcumin. Deflavored oleoresin can also be produced. Turmeric has the closest hue to fd&c yellow no. 5 and is a viable substitute. It is used in product systems that are packaged to protect them from sunlight. The oleoresin is used for oil-containing products. It has found application in canned beverages, baked products, dairy products, ice cream, yogurts, yellow cakes, cookies, popcorn-color, candy, cake icings, cereals, sauces, gelatins, direct compression tablets, etc. In combination with annatto, it has been used to color cheeses, dry mixes, salad dressings, winter butter, and margarine.