Curcumin
Physical and chemical properties
Orange-yellow crystalline powder with a special odor. Melting point 179 ~ 182 ℃. Insoluble in water and ether, soluble in ethanol, glacial acetic acid, and propylene glycol. It is reddish-brown under alkaline conditions and light yellow under acidic conditions. It forms a yellow-red lake with magnesium hydroxide. It can form chelates with metal ions, especially iron ions, or cause discoloration by oxidation. Reduction resistance, strong coloring power, and good coloring of protein.
The underground rhizome of Curcuma longa L., a perennial herb in the family Euphorbiaceae, was prepared by chemical method.
Toxicological basis
ADI: tentatively 0 ~ 1mg / kg (BW) (FAO / WHO, 1995)
Application
Colorant, natural yellow pigment
GB 2760-2014 stipulates that it can be used for frozen drinks (except 03.04 edible ice), and the maximum dosage is 0.15g/kg; It is used for cooked nuts and seeds (only fried nuts and seeds), filling of grain products and puffed food, and can be used in an appropriate amount according to production needs; Cocoa products, chocolates and chocolate products (including cocoa butter substitute chocolates and products), candy, carbonated drinks, and jelly, with a maximum dosage of 0.01g/kg (if used for jelly powder, increase the dosage according to the mixing multiple); For candy, the maximum dosage is 0.7g/kg; It is used to decorate candy (such as craft modeling, or cake decoration), topping (nonfruit materials), sweet juice, instant rice flour products, and seasoning syrup. The maximum dosage is 0.5g/kg; For batter (such as drag batter for fish and poultry meat), wrapping powder, and frying powder, the maximum dosage is 0.3g/kg; For compound seasoning, the maximum dosage is 0.1g/kg.
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