Preparation

Turmeric oleoresin is cultivated by extraction with ethanol, which is then removed by vacuum distillation. It usually contains 30 to 50% curcumin and has the appearance of a dark colored liquid. The flavor components in the oleoresin are commonly in the same proportion as found in the spice. The oleoresin commonly contains 5 to 15% curcumin.

Curcumin powder is deep orange yellow of around 95% purity. The powder is insoluble in water and other solvents but the addition of a food-grade emulsifier, makes it functionally soluble. ColorMaker can provide this liquid form of turmeric, due to its miscibility in water.

Turmeric Oleoresin is in great demand in the global food and pharmaceutical industries. This semi-viscous liquid contains both volatile aromatic principles as well as non-volatile acrid fractions.This ingredient contributes to the aroma of turmeric and is devoid of starchy and fibrous materials. Oleoresin carries a dark yellow-brown pasty appearance and contains the flavour compounds and colour in the same proportion as present in turmeric.

In India, the extraction process is standardised by CFTRI. Mysore and follows a two-step process of solvent extraction. For best yields, the rhizomes must be harvested at 37 weeks.

Curcumin Herb (Turmeric Extract)

It is a tall herb with large root stocks and consists of rhizomes which are ovate, oblong or phyriforam. It is household spice for divirse cuisines in all parts of India.

Turmeric oleoresin was prepared only in a few of the consuming countries, mainly the United States and the United Kingdom. Thus manufacturers refuse to disclose their methods of processing. India has now embarking upon commercial manufacture of cucumin oleoresin following the study of and the publication of information on processing techniques by the Central Food Technological Research Institute in Mysore.