Colourless, Tasteless and Odourless highly bio-available Turmeric Extract
CuroWhite is a mixture of tetrahydro curcuminoids, hexahydro curcuminoids and octahydro curcuminoids. Better bioavailability, stability and anti-oxidant activity (Completely colourless and tasteless). Suited for food and beverage applications. Devoid of traditional turmeric yellow colour and taste.
White curcumin, derived from curcumin, is obtained by the catalytic hydrogenation of the curcumin and followed by the encapsulation to get more bioavailability.It is a unique blend of white curcuminoids which contain 75-80% of Tetrahydrocurdrocurcuminoids (THC), 15-20% of Hexahydrocurcuminoids (HHC) and 3-5% of Octahydrocurcuminoids (OHC)
Patent application no: 6309/CHE/2014
Self-Affirmed GRAS status
- Highly bioavailable version of Tetra, Hexa and Octa hydro curcuminoids
- White in colour devoid of taste and smell of turmeric
- Curcumin for food, beverage and cosmetic application
- Stain free
Curowhite is curcumin for food
Beverages & smoothies
People often feel reluctant to consume Curcumin when they think of its strong taste, stringent smell and staining colour. How good health wise curcumin is, these 3 draw backs are always there with Curcumin. Aurea Biolabs is coming up with a solution - Curowhite : the colourless, tasteless and odorless highly bioavailable curcumin supplement. Curowhite can be applied in food matrix that works in such a low dose of 250 mg retaining the health benefits of Curcumin. Curowhite can be effectively applied in the following segments.
- Bakery and confectionery
- Cakes, Breads, Smoothies
- Milk Shakes, Ice Creams
- Noodles, Rice, Energy bars
- Protein drinks, Dairy products
- Cosmetics etc
Clinical Studies Done
The anti inflammatory action of the curcumin can be mainly attributed due to the following reasons. Curcumin has the potential to inhibit the leukotrienes which are the possible mediators of many inflammatory disorders. Curcumin also inhibited the NF-ƙB activity that contribute to many inflammatory disorders. Reactive oxygen and reactive nitrogen species which play a crucial role in the damage of joint cartilages are inhibited by curcumin. Tumor necrosis factor (TNF-α) has a crucial role in many inflammatory conditions. Curcumin has the potential to inhibit the TNF activity there by promoting a healthy joint.