DESCRIPTION

Turmeric Oleoresin occurs as a deep brownish-orange viscous oily fluid, pasty semisolid, or hard amorphous solid. It is a combination of flavor and color principles obtained from turmeric (Curcuma longa L.) by extraction. Suitable extraction solvents should be used based on applicable regulatory requirements. Turmeric oleoresin is composed of curcuminoids (primarily bisdesmethoxycurcumin, desmethoxycurcumin, and curcumin), which are responsible for the material's color, and volatile oil, which contributes flavor, but some oleoresins are processed to remove aromatic compounds. Commercial products include oleoresins with added suitable food-grade diluents, preservatives, antioxidants, and other substances consistent with good manufacturing practices, as provided under the Added Substances section in the General Provisions. When added substances are used, they must be declared on the label in accordance with appropriate regulations. Turmeric Oleoresins are available on the basis of "color value" or "curcuminoid content," which generally means the total of all curcuminoids (bisdesmethoxycurcumin, desmethoxycurcumin, and curcumin) content.