| abstract |
A combination of one or more phosphatides and one or more dextrins having a dextrose equivalent of from 6 to 33 is used as an aqueous solubility enhancer for a curcuminoid. An additive for a nutritional composition comprises one or more curcuminoids, one or more phosphatides, and one or more dextrins having a dextrose equivalent of from 6 to 33. A nutritional composition comprises such an additive and at least one of protein, carbohydrate and fat. The additive is prepared by blending one or more curcuminoids, one or more phosphatides, and one or more dextrins having a dextrose equivalent of from 6 to 33 to form a blend, heating the blend to form a homogeneous melt, forcing the melt through one or more nozzles to form an extrudate, and cooling the extrudate to form an additive in the form of a solid dispersion product. |