Products Description

The main sources of Turmeric Extract Curcumin are the rhizomes of the ginger family plant Curcuma aromatica Salisb., the roots of turmeric (Curcuma longa L.), the rhizomes of galangal (C. zedoaria(Berg.)Rosc.), and the rhizomes of the arum family plant centella (Acorus calamus L.). .Curcumin is an orange-yellow crystalline powder with a slightly bitter taste. It is insoluble in water and ether, but soluble in ethanol, propylene glycol, and readily soluble in acetic acid and alkaline solutions. It turns red-brown in alkaline conditions and yellow in neutral and acidic conditions. It is determined according to the OT-42 method. The melting range is 179 - 182℃.Curcumin has strong stability against reducing agents and a strong coloring property. Once colored, it is not prone to fading. However, it is sensitive to light, heat and iron ions, and has poor resistance to light, heat and iron ions.Because the two hydroxyl groups are located at both ends of the curcumin molecule, a conjugated effect of electron cloud deviation occurs under alkaline conditions. Therefore, when the pH is greater than 8, curcumin will change from yellow to red. Modern chemistry utilizes this property to use it as an acid-base indicator.

Specification

Product Name	Turmeric Extract Curcumin
CAS	458-37-7
Chemical Formula	C₂₁H₂₀O₆
Source	Turmeric rhizome
Appearance	Orange-yellow powder
Product Specification	98%
Package	1kg/bag/carton or 25 kg/drum or carton or Customers' Requirement
Sample	Free Sampels
Shelf life	24 Months When Properly Stored
Storage	Store in tight, light-resistant containers, avoid exposure to direct sunlight, moisture and excessive heat.

Latin name	Curcuma longa L.
Place of Origin	Shaanxi China
Part used	Root, rhizome
Extraction Type	Solvent Extraction
Active Ingrdients	Curcumin
Formula Weight	368.37
Synonyms	Curcuma aromatica Salisb ,C.longa L ,C.zedoaria(Berg.)Rosc.,Acorus calamus L, Curcuma domestica Valeton
Test Method	HPLC

COA

Examination Items	Examination Standards	Test Result	Method
Description
Appearance	Yellow-Orange powder	Complies	Visual
Odor & Taste	Characteristic	Complies	Organoleptic
Extract Solvent	Ethyl Acetate	Complies	--
Solubility	Soluble in ethanol and glacial acetic acid	Complies	CP2015
Identification	HPTLC	Complies	HPTLC
Content Assay
Total Curcuminoids	≥95.0%	95.10%	HPLC
Curcumin	70%-80%	73.70%	HPLC
Demthoxycurcumin	15%-25%	16.80%	HPLC
Bisdemethoxycurcumin	2.5%-6.5%	4.50%	HPLC
Inspection
Particle Size	NLT 95% through 80 mesh	Complies	Screening
Loss on Drying	≤2.0%	0.61%	3g/105℃/2hrs
Total ash content	≤1.0%	0.40%	3g/550℃/4hrs
Solvent residue	≤ 5000ppm	3100ppm	CP2015
Tap Density g/ml	0.5-0.9	0.51	GB/T21354-2008
Bulk Density g/ml	0.3-0.5	0.31	GB/20316.2-2006
Heavy Metals	≤10ppm	< 5ppm	ICP-MS
As	≤3ppm	0.12ppm	ICP-MS
Pb	≤2ppm	0.13ppm	ICP-MS
Cd	≤1ppm	0.2ppm	ICP-MS
Hg	≤0.5ppm	0.1ppm	ICP-MS

Function

Curcumin can neutralize free radicals, eliminate harmful substances, protect human cells, prevent oxidation, and delay cell aging.

Curcumin has significant anti-inflammatory effects, stimulating cell regeneration and activity, thereby achieving its anti-inflammatory effect.

Curcumin can lower blood lipid, blood sugar, and cholesterol levels.

Application

Curcumin, a component of turmeric extract, boasts a vibrant color and stronger coloring power than other natural and artificial pigments. Foods containing curcumin are less prone to fading, making it an excellent natural pigment widely used in frozen desserts, canned foods, seasonings, and confectionery.

Due to its antioxidant properties, curcumin also functions as a natural food preservative. Currently, curcumin is widely used in food processing, fruit and vegetable preservation, and meat and seafood preservation.

Curcumin possesses a unique flavor, bright color, and a slightly spicy character, with aromas of musk, cardamom, sweet orange, and ginger. It is a versatile seasoning with enormous global development potential. Curcumin is a key ingredient in curry powder and is commonly used to season meats and fish, as well as vegetables, fruits, and soups.

In China, curcumin is widely used in seasonings such as chicken bouillon, chicken powder, oyster sauce, shrimp oil, and fish sauce. Curcumin-based compound seasonings, prepared through blending, are also widely used in pre-made dish seasonings, chicken bouillon compound seasonings, hot pot bases, and sauces.