Turmeric (Curcuma longa) a natural source of edible yellow colour

Curcuma longa, L. an important natural sources of yellow colour was successfully extracted with acetone, ethanol and propanol. The liquid colour was developed from concentrated oleoresin (50 mL) by addition of 10 mL of polysorbate. The resultant liquid colour was water‐soluble. The powder colour was prepared by crystallisation of concentrated oleoresin. The best quality of crystals (dry) was formed with petroleum ether. The result of physico‐chemical properties revealed that liquid colour was soluble in all water‐based medium while crystallised colour was fat‐soluble on heating. Both liquid and crystal colour retained >80% of their colour for 6 months. It was concluded that yellow colour in liquid and crystal form could be developed from turmeric with acceptable physico‐chemical properties. Both colour can be used in food products and had good market potential.