Turmeric Restrictions in the International Food Industry
Apr 13, 2022
In this booming market of plant extracts, curcumin is undoubtedly a very bright presence. It is both a food additive approved for use in many countries and the subject of many efficacy studies. In addition, a derivative of curcumin (tetrahydrocurcumin) has been approved by the European Union as a new resource food to be marketed as an ingredient in dietary supplements.
Amazon's top 10 botanical supplement ingredients by 2021 sales show turmeric at the top (curcumin is the main active ingredient in turmeric). This shows the high level of its market popularity. So, what are the applications and limitations of turmeric in the food industry? Keynovo will give you the answers.
The Status of International Regulations
1. International Codex Alimentarius Commission (CAC)
General Standard for Food Additives (GSFA), the functional type of curcumin is coloring.
2. United States
Curcumin is certified by GRAS (GRN No.822, 686, 460).
(1) GRN No.822: Curcumin can be used as an ingredient in various food categories, excluding infant formula and foods under the jurisdiction of the USDA, in the range of 0.5-100 mg/100g
(2) GRN No. 686: Curcumin from turmeric (Curcuma longa L.) can be used as a nutritional supplement in yogurt, nutrition bars, smoothies and medical foods, providing up to 60 mg of curcumin per serving
(3) GRN No. 460: Purified curcumin-like compounds from turmeric (Curcuma longa L.) can be used as flavoring agents, flavor enhancers, or ingredients in baked goods, soups, snack foods, imitation dairy products, and seasonings at up to 20 mg per serving
3. EU
The panel agreed with JECFA that curcumin is not carcinogenic and also eliminated concerns about its genotoxicity. The current database supports an ADI (Acceptable Daily Intake) value of 3 mg/kg bw/day based on reproductive toxicity studies.
4. Korea
Curcumin is a food additive in the form of a yellow to dark reddish-brown liquid, lump, powder or paste with a slight characteristic odor, mainly used as a colorant, to which diluents, stabilizers or solvents can be added to adjust color values and maintain quality.
It cannot be used in the following foods: 1) natural foods (meat, fish and shellfish, fruits, vegetables, algae, legumes, vegetables, beans and their simply processed foods (peeled, cut, etc.)); 2) tea; 3) coffee; 4) chili powder, shredded chili; 5) kimchi products; 6) chili sauce, seasoned chili paste; 7) vinegar
5. Japan
Curcumin is a food vestigial additive, mainly used for coloring.
English
