Curcumin has been widely used in the food industry as a commonly used natural pigment for a long time, and is mainly used for dyeing canned foods, sausage products, and sauces, and its use amount is determined according to normal production needs. The product form of the functional food containing curcumin as a main component may be a general food or a non-food form such as a capsule, a pill or a tablet. For general food forms, some yellow foods such as pastries, sweets, and drinks can be considered.
Curcumin is a food additive approved by the FAO Codex Alimentarius Commission (FAO/WHO-1995) and was one of the first nine natural pigments approved in the Food Hygiene Standard for Food Additives in China. The newly promulgated "Standards for the Use of Food Additives" (GB2760-2011) provides for frozen drinks, cocoa products, chocolate and chocolate products, as well as confectionery, gum-based confectionery, decorative confectionery, toppings and sweet juices, batter, flour and fried flour. The maximum use amount of curcumin in instant rice noodles, flavored syrup, compound seasoning, carbonated drinks and jelly is 0.15, 0.01, 0.7, 0.5, 0.3, 0.5, 0.5, 0.1, 0.01, 0.01 g/kg, margarine, respectively. And similar products, cooked nuts and seeds, food product stuffings and puffed foods can be used in moderation according to production needs.
Curcumin also has an antiseptic effect. Currently, curcumin is widely used in the food industry as a seasoning and pigment at home and abroad. In medieval Europe, turmeric can replace precious saffron, a traditional curry food that is indispensable in Indian life, a common roulade in the Middle East, a common condiment of Persian and Thai dishes, and a commonly used pigment in mustard sauce. The curcumin used for food coloring is mainly divided into four categories: water-dispersible turmeric oil, water-dispersible turmeric, oil-soluble purified curcumin and purified turmeric powder. China began to study and apply curcumin in the mid-to-late 1980s, and reached its peak in the early 1990s. However, due to product quality, the degree of marketization is not high. At present, it has developed water-soluble and oil-soluble curcumin products comparable to those in foreign countries. It has been produced into a variety of colors of curcumin, which has been widely used in pasta, beverages, fruit wine, candy, cakes, cans, juices and Cooking dishes, used as compound seasonings in chicken essence compound seasonings, puffed seasonings, instant noodles and noodle products, convenience food seasonings, hot pot sauces, cream flavors, seasonings, beef jerky products, etc. China is one of the main producing areas of turmeric in the world. It is rich in resources. At present, the annual output has reached tens of thousands of tons, which has a good market advantage.