| Identification | Back Directory | [Name]
Curcuma oil | [CAS]
8024-37-1 | [Synonyms]
CURCUMA OIL
Oils, curcuma
Curcumalongaoil
Oil of turmeric
TUMERIC OLEORESIN
Turmeric root oil
TURMERIC OLEORESIN
Curcuma longa oils
TURMERICANDCURCUMIN
RHIZOMACURCUMAELONGAE
TURMERICETHANOLEXTRACT
TURMERICRHIZOMESEXTRACTS
TURMERIC (CURCUMA LONGA L.)
TURMERIC EXTRACT (CURCUMA LONGA L.)
Curcumaoil=Turmericoil/Turmerones40-45% | [EINECS(EC#)]
207-280-5 | [Molecular Formula]
W99 | [MDL Number]
MFCD00678214 |
| Hazard Information | Back Directory | [General Description]
Yellow to yellow-orange powder. Aromatic pepper-like, somewhat bitter taste. | [Air & Water Reactions]
Insoluble in water. | [Reactivity Profile]
Curcuma oil is sensitive to light, oxidation and pH changes. . | [Fire Hazard]
Flash point data for Curcuma oil are not available, but Curcuma oil is probably combustible. | [Chemical Properties]
Orange-yellow liquid. Relative density 0.938-0.967, refractive index 1.512-1.517, specific rotation +5°-+20°. Has a pungent odor. | [Uses]
Curcuma oil is used as an edible flavoring, food coloring, and spice, and is permitted for use as an edible flavoring (GMP) according to GB 2760-96. It is used for coloring and enhancing the flavor of soup bases, curry powder, margarine, cheese, fruit drinks, liqueurs, French cuisine, Spanish cuisine, mustard, etc., and can also be used in flavored water, flavored powder, fruit syrup, soft drinks, formulated wines, candies, pastry decorations, candied fruit strips, canned goods, concentrated fruit juice, plums, popsicles, and condiments, etc., in amounts as needed for normal production; it can also be used in pickled vegetables, bread, and pastries, with a maximum usage of 0.01 g/kg. | [Definition]
Extractives and their physically modified derivatives. Curcuma longa, Zingiberaceae. |
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