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Natural Curcuma Extract For Flavor Enhancer

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Natural Curcuma Extract For Flavor Enhancer

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Product Details

Natural Curcuma Extract For Flavor Enhancer
product details

 

Rhizoma Curcumae Extract

Product information:
Part used: rhizoma
Appearance: brown-yellow powder
Chemical composition: Rhizome volatile oil containing,The composition of the oil containing curzerenone,epicurzerenone,curzenene,curdione,curcumol
Product Content: 10:1; 20:1....or According to your request
Analytical Method: uv

 
 
 

Product Description
 
Rhizoma Curcumae extract is a key ingredient in the active compound Curcumin. It comes from a flowering plant found in the ginger root plant family, and it has been used in Indian Ayurvedic holistic medicine for centuries. Together, Turmeric and Curcumin make up a super supplement that is credited with helping to destroy cancer cells, fight high blood pressure, heal organ damage, and much more.
 

Product  Analysis

 

ItemSpecificationResultMethod
BasicProduct Information
Product Namecurcuma extract  
Part of the PlantfruitConform/
Country of OriginChinaConform/
Organoleptic Data
AppearanceFine powderConformNLS-QCS-1008
ColorBrown-yellow PowderConformGB/T 5492-2008
Odor& TasteCharacteristicConformGB/T 5492-2008
Process Data
Solvent(s) UsedWater and ethyl alcoholConform/
Extract ration10:1Conform 
Content// 
Drying MethodSpray dryingConform/
ExcipientMaltodextrinConform/
Physical Characteristics
Particle Size (80 mesh)98.0%pass 80meshConformGB/T 5507-2008
Moisture<5.0%2.8%GB/T 14769-1993
Ash Content<4.0%1.4%AOAC 942.05, 18th
Solvent ResidueEur. PharmConformNLS-QCS-1007
Heavy Metals
Total Heavy Metals<10 ppmConformUSP <231>, method II
Arsenic<1.0 ppmConformAOAC 986.15, 18th
Lead<1.0 ppmConformAOAC 986.15, 18th
Mercury<0.5 ppmConformAOAC 971.21, 18th
Pesticide Residue
666<0.2ppmConformGB/T5009.19-1996
DDT<0.2ppmConformGB/T5009.19-1996
Microbiology
Total Plate Count<1,000cfu/g17cfu/gAOAC 990.12, 18th
Total Yeast & Mold<100cfu/g3cfu/gFDA (BAM) Chapter 18, 8th Ed.
E. ColiNegativeNegativeAOAC 997.11, 18th
SalmonellaNegativeNegativeFDA (BAM) Chapter 5, 8th Ed.
 
Main Function
 

Curcumin mainly used as flavor additive to pigments and foods.

-Organic curcumin inhibits the induction of NOS in macrophages.

-Curcumin is a natural product with antioxidant, anti-tumor promoter, and anti-inflammatory properties.

-Curcumin also has a good performances such as anticancer, anti,inflammatory antioxidation, antimutagenics, Lipoidemia reducing and etc.

-Curcumin is used as a food coloring since it normally gives food (slightly yellow color) is used to protect food products from sunlight.

-The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.


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