Turmeric Extract

Curcumin is the main pigment contained in the underground roots of Curcuma, a plant in the Curcuma family, and has been used as a spice for thousands of years. Turmeric is mainly grown in some tropical regions and countries including India, China, Pakistan and Peru.

Conventional curcumin is insoluble in water, the most common specification is more than 95%, and has no spicy taste. In an acidic environment, it appears lemon yellow with green color. When the pH increases, the green color will gradually fade away. When the pH reaches above 9.0, it will appear orange. Curcumin is stable to heat and can withstand baking processing; however, curcumin is sensitive to light, which is its biggest drawback.

Curcumin appears bright yellow at low doses and becomes saturated at a concentration of 20PPM. In the food industry, it can be used if you want the product to be light yellow. It is mainly used in dairy products such as vanilla ice cream, yogurt, milk, dairy spreads; pudding powder, flour snack industry such as cakes, and Western pastries.

Water-soluble curcumin can be used to make juice, curry, and milkshakes. Have you ever added turmeric powder to your bread?

Andy Biotech also provides herbal formulas to cosmetics customers, health food customers and food customers around the world. Please contact WhatsApp for more information 0086-15029046321 or sales@andybiotech.com.