turmeric oleoresin

Turmeric oleoresin is a natural, concentrated extract derived from the root of Curcuma longa, commonly known as turmeric. This oleoresin is a viscous, resinous liquid characterized by a complex spicy, woody, and earthy aroma profile typical of turmeric. It is also recognized under synonyms such as curcuma longa root oleoresin and Resins, oleo-, Curcuma longa. The oleoresin contains the essential bioactive compounds and pigments that impart both flavor and color, making it a valuable ingredient in food and beverage formulation. It is generally obtained through solvent extraction processes targeting turmeric rhizomes. More detailed chemical information and structure data can be found in controlled vocabulary resources such as PubChem. This oleoresin serves as a practical source for turmeric's characteristic qualities without the bulk of powdered root.

Turmeric oleoresin naturally occurs in the rhizomes of the turmeric plant, Curcuma longa. Its primary applications include use as a flavoring agent and a natural colorant in food products. Recognized by FEMA (US) under number 3087, it is applied widely to impart a warm, spicy turmeric flavor and yellow-orange hue in condiments, seasonings, and processed foods. Formulators utilize turmeric oleoresin for its potent sensory properties in products such as sauces and meat seasonings. Its utility extends to beverage flavoring and coloring in some formulations, although its water insolubility limits direct aqueous applications. Conventional use levels are established to achieve desired flavor and color without sensory imbalance. These applications support consistency and quality in flavor and appearance with a natural ingredient source.

Turmeric oleoresin is a viscous liquid that displays poor solubility in water, reflecting the hydrophobic nature of its constituent curcuminoids and essential oils. It features a flash point of approximately 77°C (170°F), indicating its flammability characteristics under certain conditions. The oleoresin’s physical stability and sensory integrity are influenced by these solubility properties, making it more compatible with oil-based formulations. The inherent spicy and woody aroma is attributable to volatile compounds present in the extract. These physico-chemical attributes necessitate consideration during formulation to ensure even distribution and prevent phase separation in end products. Its color and flavor potency per unit volume allow for relatively low application rates. Overall, these properties dictate suitability in flavor and color applications where moderate heat and aqueous exposure are managed carefully.

	curcuma longa l. root oleoresin
Canada Domestic Sub. List:	129828-29-1
Pubchem (sid):	135353547

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	3301.90.1000
FDA Listing of Food Additive Status:	View
FDA Color Additive Status List	View
Wikipedia:	View

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents and adjuvants, colorling agents
Recommendation for turmeric oleoresin usage levels up to:
	not for fragrance use.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	-
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	640.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	-
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		20.00000	100.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

European Food Safety Authority (EFSA) reference(s):

Safety and efficacy of turmeric extract, turmeric oil, turmeric oleoresin and turmeric tincture from Curcuma longa L. rhizome when used as sensory additives in feed for all animal species View page or View pdf

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

curcuma longa l. root oleoresin

Chemidplus:0129828291