| Applications |
|
Batter, Breadings, Cracker Meal,
Crumbs, Rusk, and Coatings Oleoresin turmeric and micro-crystalline suspensions in oil are incorporated into batters and breadings to enhance the golden-yellow appearance of cereal grains. When used in combination with other pigments such as paprika and annatto, turmeric provides a rich yellow to golden-brown color to breadings and coatings. Generally, oleoresins are pre-coated on salt or a small portion of flour or other dry ingredients. The pre-coated blend is incorporated into the other dry ingredients in a ribbon or comparable blender. The ultimate hue and intensity will be dependent on processing factors such as mixing time, blending technique, baking times, and temperatures. Other factors equally important to hue development are moisture, particle size, addition rate of turmeric, color originating from the other ingredients, and the ratio of dry to liquid ingredients. Cereal Water soluble and dispersible turmeric colors are suggested for use in direct expanded extruded cereal. Depending on processing methods, hues of yellow to golden-brown can be produced by the addition of 0.1% to 0.5% of turmeric oleoresin containing 8% curcumin. The color can be incorporated into the feed material, injected as a liquid color into the cereal recipe, or added to the coating through a spray system. Confections Boiled sweets, cream fillings, marshmallows, frosting, and pan-coated non-pareils can be colored a brilliant to pale yellow by the addition of 0.01% to 0.08% turmeric with 8.0% curcumin. We suggest deflavored water soluble or Aquaresin® Turmeric. Water solubility allows the color to be added directly to the aqueous sugar solution prior to processing. Dairy Delicately flavored dairy foods such as yogurt, ice cream, and fruit and dairy-based beverages can be colored with water soluble turmeric. Lemon to banana shades can be produced with 0.01% to 0.08% turmeric with 8.0% curcumin. Turmeric is often used in combination with annatto to yield egg shades. See the Kalsec® Natural Color Blends section for information on these blends. Mustard Traditionally, mustard formulations include ground turmeric to enhance both flavor and color. More recently, water soluble or Aquaresin® Turmeric has been used to replace a portion of the ground turmeric. The addition of oleoresin paprika produces a richer yellow hue. Pickles Water soluble turmeric added to brines brightens and enhances the green color of pickles. Pickle packers traditionally use water soluble extracts containing 5.5% to 8.5% curcumin. An addition rate of 0.04% to 0.06% of 8.5% curcumin will produce the typical bright hue. The use of turmeric extract is most appropriate for pickles in light occlusive packaging. Potato Flakes The addition of 0.04% to 0.06% of 8.0% purified water soluble turmeric or 0.01% to 0.02% Aquaresin® Turmeric to potato mash prior to drum drying will provide a golden yellow hue. Soup Chicken soup and broths are often colored with water soluble turmeric. 0.02% to 0.08% of 8.5% curcumin provides a rich yellow meaty appearance. Process Cheese The typical hue of process cheese and sauces can be obtained with the use of turmeric in combination with annatto or paprika oleoresin. Turmeric is suggested for process cheese in light occlusive packaging. For details, please refer the Process Cheese Color section. Cheese Powder Aquaresin® Turmeric with 15% curcumin is ideally suited for use in spray-dried cheese powder. An addition rate of 1% to 3% provides a bright yellow hue. In this application, turmeric exhibits improved light stability and may be used for snack coatings. The hue can be adjusted to a more orange shade by the addition of paprika or annatto. |
 |
Important Information Allergens GMO |
|
|
|
Turmeric Overview Choosing the Best Extract for your Application Botanical Source and Pigments Color Analysis and Stability Characteristics Product Guide Application Guide FAQs |
|
|