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Curcumin (E100)
Curcumin is the principle pigment of
turmeric, a spice
obtained from the rhizomes of Curcuma longa. As the spice turmeric,
curcumin has been a component of the diet for many years.
Obtained by extraction
from the plant to produce an oleoresin, which is then purified, curcumin provides
a bright, strong yellow shade in solution. It is an oil soluble pigment that
is available in convenient, water-dispersible forms that are used in a wide range
of foods.
| COLOUR |
NAME |
STABILITY
|
APPLICATION
|
| |
|
HEAT
|
LIGHT
|
ACID
|
Drink
|
Ice Cream
|
Confectionery
|
Dairy
|
Dessert
|
Sauce
|
Meat
|
| Flour |
Sugar
|
|
Curcumin |
Good
|
Poor
|
Good
|
N
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
| Please note this summary takes into account
physical suitability, but does not account for legislative restrictions. |
Curcumin is extremely heat-stable and may generally be used in products throughout
the acid pH range. It is sensitive to sulphur dioxide at levels in excess of
100 ppm and shows poor stability when exposed to light.
Within the Phytone range, curcumin is
available in liquid or powder preparations, singly and in combination with other
pigments, expanding the range of shades available.
It may be used in a variety
of applications including ice creams, sorbets, dairy products, dry mixes and
some types of sugar confectionery products.
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The
Hawkins Watts New Zealand COLOUR SELECTOR
