Extractives Of Tumeric

Extractives of turmeric are natural colorants and flavorings derived from the root of the turmeric plant (Curcuma longa). The process involves extracting the active compounds, primarily curcuminoids, using solvents like ethanol or supercritical carbon dioxide. These extracts give foods a yellow to orange hue and a mild, earthy flavor.

Turmeric extractives are used to add natural yellow and orange color to a variety of foods, including cheeses, snacks, baked goods, and processed meats. They can also contribute a subtle flavor profile. Manufacturers choose them as a natural alternative to synthetic colorings.

In the US, turmeric extractives are generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Curcumin, the main active compound, has been studied for various health effects, but research is ongoing and evidence is mixed. International bodies like JECFA and EFSA have evaluated turmeric and its extracts, and regulatory bodies have established acceptable intake levels. At typical consumption levels in food, they are considered safe.