English name: Curcuma extract/Curcumin
Latin Name: Curcumin
CAS No.: 485-37-7
Molecular Formula: C21H20O6
Active ingredients: Curcumin
Specification: Curcumin 95%
Use Part :Rootstalk
Appearance: Yellow Powder
Mesh size:80 Mesh
Test Method: HPLC
Curcumin is from Jiang Ke, Araceae in the roots of certain plants in the extraction of a chemical component, wherein the turmeric containing about 3% to 6%, the plant kingdom scarce has two ketone pigment, as of two ketones compounds. Curcumin as the orange yellow crystalline powder, slightly bitter taste. Insoluble in water. In food production mainly used in sausage products, canned food, sauce halogen products products such as coloring. Medical studies have shown that Curcumin
has the functions of reducing blood fat, resisting tumor, anti-inflammatory and cholagogic and antioxidant effects.
Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye.
1> Mainly used as flavor additive to pigments and foods
2> It also has a good performances such as anticancer, anti,inflammatory antioxidation, antimutagenics, Lipoidemia reducing and etc.
3> Now it is used as a food coloring since it normally gives food (slightly yellow color) is used to protect food products from sunlight.
4> The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.
1> Reducing blood fat, antioxidant, resisting inflammation, resistance to atherosclerosis, etc. People found that curcumin can inhibit HIV – 1 integrase activity and used in AIDS clinical trials in 2004.
The curcumin of curry has antioxidant effect, can restrain amyloid plaque to form in the brain, so as to reduce the chance of developing alzheimer’s disease.
In August 2012, the George Mason University researchers found that curcumin is a broad-spectrum inhibitors to prevent a series of virus infect health cells.
Used for coloring such as intestinal class products, canned foods, sauce Lu products, its usage based on the normal production needs.
1. As a kind of natural pigment to used in the food industry
2. Used as a pH indicator, pH 7.8 (yellow) – 9.2 (red brown).