Natural colorants turmeric

Orange shades are realized with lipophilic natural colorants like paprika oleo-resin, P-carotene, and canthaxanthin after previous emulsification to yield water-dispersible forms. Yellow shades can be achieved using turmeric as a water-soluble solution, but the solution is light sensitive. To maintain constant color, 3 to 6 ppm of P-carotene may be added. Stable brown coloration is obtained from caramel a concentrated syrup is easily incorporated, well flavored and stable in creams. ... 

Nowadays a wide variety of food ingredients are already produced in an encapsulated form. These comprise artificial sweeteners (aspartame), flavouring agents such as oils or spices (with desirable flavour but possibly undesirable odour), natural colorants (e.g., p-carotene, turmeric), preservatives, acids (citric, lactic and ascorbic), bases, buffers, enzymes, lactic acid bacteria, and some antioxidants (Kirby, 1991 Gibbs et al, 1999 Chen et al, 2006b Ubbink and Kruger, 2006 Augustin and He-... 

Chem. Desaip. Purified turmeric milled in veg. oils Uses Colorant for confectionery coatings, shortenings, frostings, cakes, pies, margarine, salad dressing Features Natural color str. 5% curcumin... 

Based on a wide range of pharmacological effects and its history, and safety, curcumin has significant potential for use in cosmetic products. As an anti-inflammatory, it has been used in antiaging products. It is commonly used as a natural colorant (27), but has also found numerous uses as an antiseptic, in the prevention of dry skin, in the treatment of eczema and acne and the slowing down of wrinkles and aging. Turmeric and curcumin are found in facial masks, washes, lip balms, and sunscreens. Clinical supports of these label... 

Certification of Colorants. A further distinction between color additives is made relative to whether there is requirement for FDA certification. In general, only synthetic organic colorants are now subject to certification, whereas natural organic and inorganic colorants, such as turmeric and titanium dioxide, are not. The exemption from certification for a particular colorant holds whether the colorant is obtained from natural sources or is synthetically produced, as in the case of natural and synthetic -carotene. 

In addition to the U.S. certified coal-tar colorants, some noncertified naturally occurring plant and animal colorants, such as alkanet, annatto [1393-63-17, carotene [36-884] C qH, chlorophyll [1406-65-17, cochineal [1260-17-9] saffron [138-55-6] and henna [83-72-7], can be used in cosmetics. In the United States, however, natural food colors, such as beet extract or powder, turmeric, and saffron, are not allowed as cosmetic colorants. 

Ground turmeric rhizome is one of the main ingredients in curry powder. Its bright yellow color makes it a natural substitute for the much more expensive herb saffron. 

Curcumin (16) is a polyphenolic compound derived naturally from the plant Curcuma longa also known as turmeric (Haldi). It is the primary source of the distinctive bright yellow color of the spice commonly used in the preparation of curries. Originating in India, turmeric was probably cultivated initially as a dye, and later used in cosmetics and foods. It has... 

Buescher, R. and Yang, L. (2000) Turmeric. In Lauro, C.L. and Fancis, F.J. (eds) Natural Food Colorants. Science and Technology. Marcel Dekker, New York, pp. 205-226. 

Margarine is colored with carotenoids, and synthetic p-carotene is by far the most widely used. Carotene dissolves very slowly in oil. Therefore, the compound is pulverized to a particle size of 2-5 pm and the microcrystals are suspended in oil to retard oxidation (228). Natural extracts containing carotenoids, for example, annatto (bixin), carrot oil, and red palm oil also have been used. Annatto, which is used in butter, is somewhat sensitive to light and may have an orange or slightly pink hue, particularly when the aqueous phase is acid (4). Mixtures of annatto and turmeric extracts result in a more typical color than annatto alone (229). Many margarine manufacturers purchase blends of colors and vitamins customized for their specific products. 

The system of classification used by Dalzell (1997) includes two other groups of natural food colorants the phenalones (e.g., circumin and turmeric) (Fig. 7.8) anthraquinone (Fig. 7.9) (cochineal carmine). Other naturally occurring coloured... 

BUESCHER, R. and yang, l. Turmeric. Chap 9 in Natural Food Colorants. Edit. G. J. Lauro and F. J. Francis. Marcel Dekker, New York, 2000, pp. 205-26. 

Apart from the derivatives of p-carotene, other pigments are the anthocyanins, the chlorophylls, cochineal, the betalaines, turmeric, caramel and riboflavin. In this account the historical background in brief, the chemistry of these pigments, their extraction from natural sources and their synthesis will be discussed. The present permitted natural substances and nature-identical synthetic materials (also described by the Food and Drugs Administration, the FDA, as colorants exempt from certification ) is quite small in number. Reference is also made to colourants no longer listed but which have an historical organic chemical significance such as for example brazilin and its relative haematoxylin. 

Curcuma oil. See Curcumin Curcuma zedoaria Curcuma zedoaria extract. See Zedoary (Curcuma zedoaria) extract Curcumex 1600, 1601, Curcumex Natural Powd. Colorant See Turmeric (Curcuma longa) extract Curcumin CAS 8024-37-1 INSIOO(i) E100... 

Cumin (Cuminum cyminum) extract Cumin (Cuminum cyminum) oil 84775-52-0 Curcumex 1600, 1601 Curcumex Natural Powd. Colorant Dispersable Curcumex 2600, 2601 Turmeric (Curcuma longa) extract 84775-55-3... 

Curcumin is a natural dye from the root of Curcuma longa L. In pure form, it is an orange-yellow crystalline powder that is isolated from the spice turmeric, one of the major ingredients of curry. Its color is a result of the highly conjugated system in curcumin (it is probable that the molecule is actually enolized as shown). It has been known... 

Type III polyketide synthases are particularly relevant to this chapter because they catalyze the formation of phenolic compounds. This group of polyketide synthases consists of CHSs, stilbene synthase (STS), and curcuminoid synthase (CUS), which perform decarboxylative condensations between a starter unit, either p-coumaroyl-CoA 19 or cinnamoyl-CoA 18, and an extender unit, malonyl-CoA 10. CHS, STS, and CUS convert the substrate molecules into flavo-noids (Cg-Cs-Cg), stilbenoids 8 (Cg-C2-Cg), and curcuminoids 9 (Cg-C7-C6), respectively [59]. Stilbenoids 8 and curcuminoids 9 are out of the scope of this chapter but possess medicinal properties as well resveratrol is a well-known stilbenoid 8 associated with longevity, and curcumin is a common curcuminoid 9 that is responsible for the yellow color in turmeric and can be utilized as a natural pigment possessing antioxidant and anti-inflammatory properties [60-63]. For an in-depth treatment of plant polyketide production in microbes, the reader is directed to a recent comprehensive review by Boghigian et al. [64]. 

Dyes are regulated in the United States by the Food and Drug Administration (FDA). Over the years FDA has removed a number of dyes formerly approved for use in food and cosmetics because of concerns about toxicity, cancer-causing potential, or because they are skin irritants. Naturally occurring pigments, too numerous to count (saffron, turmeric, fruit colors, for example), are exempt from the approval process. 

In view of the many promising health beneficial physiological effects turmeric and ginger are understood to exert, these food adjuncts deserve to be considered as the natural and necessary component of our daily nutrition, beyond its role in imparting color, taste, and flavor to our food. While these spices have been in use for thousands of years. 

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