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Latin name: •Curcuma longa L Specification: • 10%~95% Curcumin (HPLC) • 5:1；10:1；20:1 Part Used: • The root of Curcuma longa. Certification: • cGMP, ISO22000, HACCP, FSSC22000, Kosher, Halal | |||||||||
Curcumin has been widely used in the food industry as a common natural pigment for a long time. It is mainly used to enhance the color of canned food, sausage products, and stewed sauce products. The amount of use depends on normal production needs. The product form of functional food with curcumin as the main ingredient can be general food, or some non-food form, such as capsules, pills or tablets. For general food forms, some yellow pigment foods can be considered, such as pastries, sweets, beverages, etc.
The main source of curcumin is the rhizome of Curcuma aromatica Salisb. It is an orange-yellow crystalline powder with a slightly bitter taste. It is insoluble in water and ether, soluble in ethanol and propylene glycol, and easily soluble in glacial acetic acid and alkaline solutions. It is reddish-brown when alkaline , yellow in neutral and acidic conditions. Curcumin has a good anti-inflammatory effect, which can help reduce the release of pro-inflammatory factors and increase the release of anti-inflammatory factors, so as to achieve the effect of controlling inflammation in chronic diseases. Curcumin can scavenge active oxygen free radicals, inhibit lipid peroxidation, and improve the body's Immunity: Curcumin can promote the body to produce more "endogenous antimicrobial peptides" and "antibacterial proteins", thus helping the immune system to resist various bacterial, viral and fungal infections.
Curcumin has been widely used in the food industry as a common natural pigment for a long time. It is mainly used to enhance the color of canned food, sausage products, and stewed sauce products. The amount of use depends on normal production needs. The product form of functional food with curcumin as the main ingredient can be general food, or some non-food form, such as capsules, pills or tablets. For general food forms, some yellow pigment foods can be considered, such as pastries, sweets, beverages, etc.
The main source of curcumin is the rhizome of Curcuma aromatica Salisb. It is an orange-yellow crystalline powder with a slightly bitter taste. It is insoluble in water and ether, soluble in ethanol and propylene glycol, and easily soluble in glacial acetic acid and alkaline solutions. It is reddish-brown when alkaline , yellow in neutral and acidic conditions. Curcumin has a good anti-inflammatory effect, which can help reduce the release of pro-inflammatory factors and increase the release of anti-inflammatory factors, so as to achieve the effect of controlling inflammation in chronic diseases. Curcumin can scavenge active oxygen free radicals, inhibit lipid peroxidation, and improve the body's Immunity: Curcumin can promote the body to produce more "endogenous antimicrobial peptides" and "antibacterial proteins", thus helping the immune system to resist various bacterial, viral and fungal infections.