Ingredients: ginger, curry, mustard. Vegetables: There is also some curcumin in carrots, tomatoes and peppers. Coarse grains: such as red rice. Coffee also contains a little curcumin.

Curcumin has strong stability to reducing agent and strong coloring, and it is not easy to fade after coloring, but it is sensitive to light, heat and iron ions, and has poor light resistance, heat resistance and iron ion resistance.

Because curcumin has two hydroxyl groups at both ends of the molecule, the yoke effect of electron cloud deviation occurs under alkaline conditions, so curcumin will change from yellow to red when the PH is greater than 8. Modern chemistry uses this property as an acid-base indicator.

Extended data:

Curcumin has antiseptic effect. At present, curcumin is widely used in food industry as condiment and pigment at home and abroad. Turmeric can replace the precious spice saffron in medieval Europe.

It is also an indispensable traditional curry food in Indian life, a common barbecue roll in the Middle East, a common condiment in Persian and Thai dishes, and a common pigment in mustard sauce.

Curcumin used for food coloring can be divided into four categories: water-dispersible turmeric oil, water-dispersible purified turmeric, oil-soluble purified curcumin and purified turmeric powder.

Baidu encyclopedia-curcumin