Extractives Of Turmeric

Extractives of turmeric are natural compounds derived from the turmeric plant (Curcuma longa), a perennial herb in the ginger family. The extract is typically made by using solvents to pull out the active compounds, primarily curcuminoids, which give turmeric its characteristic yellow-orange color and earthy flavor. These extracts are then purified and concentrated.

Manufacturers use extractives of turmeric as a natural coloring agent and flavoring in a variety of foods. They provide a vibrant yellow to orange hue and a mild, savory taste. Common applications include processed meats, baked goods, dairy products, snacks, and soups.

Extractives of turmeric are generally recognized as safe (GRAS) by the FDA for use as a food ingredient. The primary active compounds, curcuminoids, have been studied for various health effects, though research is ongoing and evidence is mixed. JECFA and EFSA have evaluated turmeric and its extracts; JECFA has established an acceptable daily intake for curcumin. No significant health concerns are associated with typical dietary intake.