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Foods such as curry and prepared mustard have traditionally used dried and ground turmeric rhizomes to provide an earthy, savory flavor and brilliant yellow color. Because modern processed foods require ingredients with superior microbiological quality and consistent color and flavor characteristics, oleoresin turmeric has replaced the ground spice in many foods. The demand for natural bright yellow pigments has driven advancements in spice extraction methods. New techniques separate turmeric pigments from flavor and allow their use in a broader range of applications.
Curry sauces, prepared mustard, and pickles rely on extracts containing the full flavor of turmeric. Moderately flavored foods such as process cheese, toppings for snacks and crisps, breadings, and food coatings can use minimally processed turmeric colors with reduced flavor levels. Coloring preparations based on purified curcuminoid pigments are devoid of flavor and are appropriate for use in foods such as cereals, boiled sweets, yogurt, and confections. Kalsec® Turmeric extracts are produced in specialized forms designed to meet your exacting requirements by providing:
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Important Information Allergens GMO |
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Turmeric Overview Choosing the Best Extract for your Application Botanical Source and Pigments Color Analysis and Stability Characteristics Product Guide Application Guide FAQs |
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