Turmeric Root Extract Curcumin (Curcuma longa)
Turmeric root extract, standardized by curcuminoid content (50%, 95%, 98%), for food and nutraceutical industries.

Technical specification
- Specification
- 50%,95%,98%
- Form
- Powder
- Appearance
- Orange Yellow Crystalline Powder
- Shelf life
- 2 Years
- Availability
- In Stock
- Certifications
- EU Organic, FDA, ISO, Kosher, Halal
Quality parameters (COA)
| Items | Results | Standards |
|---|---|---|
| Physical Analysis | — | — |
| Description | Complies | Yellow Powder |
| Assay(Curcuminoids) | 95.22% | 95% |
| Mesh Size | Complies | 100 % pass 80 mesh |
| Ash | 2.85% | ≤ 5.0% |
| Loss on Drying | 2.65% | ≤ 5.0% |
| Chemical Analysis | — | — |
| Heavy Metal | Complies | ≤ 10.0 mg/kg |
| Pb | Complies | ≤ 2.0 mg/kg |
| As | Complies | ≤ 1.0 mg/kg |
| Hg | Complies | ≤ 0.1mg/kg |
| Microbiological Analysis | — | — |
| Residue of Pesticide | Negative | Negative |
| Total Plate Count | Complies | ≤ 1000cfu/g |
| Yeast&Mold | Complies | ≤ 100cfu/g |
| E.coil | Negative | Negative |
| Salmonella | Negative | Negative |
Description
Curcumin is the main active component extracted from the rhizome of the Curcuma longa plant (turmeric). It presents as an orange-yellow crystalline powder with a characteristic bitter taste. The product is standardized by the total content of curcuminoids, including curcumin, demethoxycurcumin, and bisdemethoxycurcumin, with concentrations of 50%, 95%, or 98%. Both fat-soluble (95%) and water-soluble (10%) forms are available for various applications. Curcumin is an effective natural colorant and functional ingredient. For purchasers, product stability (shelf life 2 years), purity confirmed by heavy metal analysis, and the presence of EU Organic, FDA, ISO, Kosher, Halal certifications are crucial. The product disperses well in appropriate media, ensuring uniform coloring and functionality.
Applications
Used as a natural colorant and functional ingredient in the food industry, beverage production, dietary supplements, and cosmetics.
Documents
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