Oleoresin Of Turmeric

Oleoresin of turmeric is a concentrated extract from the dried root of the turmeric plant (Curcuma longa). It is produced by solvent extraction, typically using ethanol or hexane, followed by evaporation of the solvent. This process yields a viscous liquid or semi-solid material rich in curcuminoids, the compounds responsible for turmeric's vibrant yellow-orange color.

Manufacturers use oleoresin of turmeric primarily as a natural yellow to orange colorant in a variety of foods. It provides a stable and intense color that can withstand processing and storage. It is commonly found in cheese products, baked goods, snacks, sauces, and processed meats.

In the U.S., oleoresin of turmeric is generally recognized as safe (GRAS) by the FDA for use as a food colorant. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated curcumin, the main component of turmeric oleoresin, and established an acceptable daily intake. Research suggests curcumin has antioxidant and anti-inflammatory properties, but more studies are needed to confirm these effects in humans at typical dietary intake levels. Evidence regarding health benefits is mixed and ongoing.