Natural Curcuma Extract For Flavor Enhancer
product details
Rhizoma Curcumae Extract
Product information:
Part used: rhizoma
Appearance: brown-yellow powder
Chemical composition: Rhizome volatile oil containing,The composition of the oil containing curzerenone,epicurzerenone,curzenene,curdione,curcumol
Product Content: 10:1; 20:1....or According to your request
Analytical Method: uv
Product Description
Rhizoma Curcumae extract is a key ingredient in the active compound Curcumin. It comes from a flowering plant found in the ginger root plant family, and it has been used in Indian Ayurvedic holistic medicine for centuries. Together, Turmeric and Curcumin make up a super supplement that is credited with helping to destroy cancer cells, fight high blood pressure, heal organ damage, and much more.
Product Analysis
| Item | Specification | Result | Method |
| BasicProduct Information |
| Product Name | curcuma extract | | |
| Part of the Plant | fruit | Conform | / |
| Country of Origin | China | Conform | / |
| Organoleptic Data |
| Appearance | Fine powder | Conform | NLS-QCS-1008 |
| Color | Brown-yellow Powder | Conform | GB/T 5492-2008 |
| Odor& Taste | Characteristic | Conform | GB/T 5492-2008 |
| Process Data |
| Solvent(s) Used | Water and ethyl alcohol | Conform | / |
| Extract ration | 10:1 | Conform | |
| Content | / | / | |
| Drying Method | Spray drying | Conform | / |
| Excipient | Maltodextrin | Conform | / |
| Physical Characteristics |
| Particle Size (80 mesh) | 98.0%pass 80mesh | Conform | GB/T 5507-2008 |
| Moisture | <5.0% | 2.8% | GB/T 14769-1993 |
| Ash Content | <4.0% | 1.4% | AOAC 942.05, 18th |
| Solvent Residue | Eur. Pharm | Conform | NLS-QCS-1007 |
| Heavy Metals |
| Total Heavy Metals | <10 ppm | Conform | USP <231>, method II |
| Arsenic | <1.0 ppm | Conform | AOAC 986.15, 18th |
| Lead | <1.0 ppm | Conform | AOAC 986.15, 18th |
| Mercury | <0.5 ppm | Conform | AOAC 971.21, 18th |
| Pesticide Residue |
| 666 | <0.2ppm | Conform | GB/T5009.19-1996 |
| DDT | <0.2ppm | Conform | GB/T5009.19-1996 |
| Microbiology |
| Total Plate Count | <1,000cfu/g | 17cfu/g | AOAC 990.12, 18th |
| Total Yeast & Mold | <100cfu/g | 3cfu/g | FDA (BAM) Chapter 18, 8th Ed. |
| E. Coli | Negative | Negative | AOAC 997.11, 18th |
| Salmonella | Negative | Negative | FDA (BAM) Chapter 5, 8th Ed. |
Main Function
Curcumin mainly used as flavor additive to pigments and foods.
-Organic curcumin inhibits the induction of NOS in macrophages.
-Curcumin is a natural product with antioxidant, anti-tumor promoter, and anti-inflammatory properties.
-Curcumin also has a good performances such as anticancer, anti,inflammatory antioxidation, antimutagenics, Lipoidemia reducing and etc.
-Curcumin is used as a food coloring since it normally gives food (slightly yellow color) is used to protect food products from sunlight.
-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.
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