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Herbal Extracts

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Herbal Extracts

Curcumin

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The basic informations of Curcumin:

1. Curcumin manufacturer in China is foodchem.com

2. Curcumin E number is E100. Cas No is 458-37-7.

3. Curcumin belongs to Herbal Extracts, It is used as food additives.

4. Although we are not the largest Curcumin facotry in China,but we are the best quality Curcumin manufacturer.

You can click "Inquiry" to leave message about our product - Curcumin. Also, you can email us, email : Info@Foodchem.com. We will reply you soon. Foodchem.com can supply samples to client. Through the sample, clients can understand Curcumin well.

Curcumin

E No:E100
CAS No:458-37-7
Einecs No:207-280-5
HS Code:3203001990
Specification:10.0%
Routine Packing:5;10;25kg
Place of origin:China
QC:Haccp, Kosher, Hala,Iso
Payment terms:T/T or L/C
Port of dispapch:Shanghai,Tianjin,Qingdao
Function:type7
Applications:type14

InquiryDownload

- Item
- Specification
- Name
- Curcumin
- Appearance
- Yellow to Orange powder
- soruce
- Roots of Curcuma longa L.
- Assay
- Total Crucuminoids≥95.0% by HPLC ;
  Curcumin≥99.0% by HPLC ;
  Demethoxy Curcumin≤15.0% by HPLC ;
  Bis-demethoxy Curcumin≤2% by HPLC
- molecular formula
- C₂₁H₂₀O₆
- molecular Weigh
- 368.383
- Ash
- 10.0%
- Solubility
- Soluble in methanol, ethanol; Insoluble in water.
- Stability
- It is good resistant for lighting .The light make it lighter but not influence the color ,it show on the red brown when existing in base condition .the Fe³⁺and Cu²⁺ could result in changing the color.
- Residue on Ignition
- 1%
- Absorbency index E_1cm^1%425 nm
- ≥1450
- Loss on drying
- ＜4%
- Particle size
- 80 mesh
- Heavy metal
- ＜10ppm
- Arsenic
- ＜2 ppm
- Microbiology
- Total Plate Count
- 1000cfu/g
- Yeast & Mold
- ＜100cfu/g
- E.Coli
- Negative
- Salmonella
- Negative
- Pesticides
- Negative
- Shelf life
- 2 years

Curcumin Main ingredients:

Turmeric Extract : Curcumin,Demethoxy curcumin,Bidemethoxycnrcumin ,collectively called Curcuminoids,it is an important spice and colouring agent and has been used for more than 2000 years. The colour is obtained from the roots of the plant, which are ground to a crude powder. The colour consists mainly of curcumin and is used as a food colour with E-number E100(i), crude turmeric powder is E100(ii). Curcumin is not soluble in water, but dissolves in oils and alcohol. It is quite stable and gives a bright orange-yellow colour to products. In Asian cuisine turmeric is mainly used as a spice, whereas in Western countries the main use is as a colouring agent. Curcumin is not stable under alkaline conditions above 7.5, which do not occur in many foods. Curcumin is light sensitive but stable at temperatures used in food processing. Light sensitivity is decreased by the addition of aluminium ions, which form a complex with curcumin and thus protect degradation by light.

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