A temperature-controlled oil blend composition and a system for the stable incorporation of turmeric oil into food-grade carrier oils

Abstract

Edible oil composition, consisting of: Turmeric oil is present in an amount of 2.0 to 5.0 percent by weight of the total composition; at least one edible base oil, present in an amount of 95.0 to 98.0 percent by weight of the total composition; and a natural emulsifier, present in an amount of 0.2 to 0.5 percent by weight of the total composition, wherein the turmeric oil is uniformly dispersed in the edible base oil to obtain a shelf-stable, homogeneous formulation.

Description

AREA OF INVENTION The present invention relates to the field of food-grade oil compositions and processing systems, in particular a composition and a temperature-controlled mixing system for achieving a stable, homogeneous incorporation of turmeric oil into edible base oils without phase separation during storage. BACKGROUND OF THE INVENTION Turmeric oil, extracted from Curcuma longa, is widely known for its bioactive properties and is increasingly being blended into edible oils for functional and nutraceutical applications. However, incorporating turmeric oil into conventional edible oils such as sunflower, olive, or coconut oil presents stability challenges, particularly regarding the maintenance of uniform dispersion over extended storage periods. Contrary to common assumptions, the density difference between turmeric oil and edible oils is not the primary cause of separation, as both typically have densities in the range of approximately 0.90 to 0.94 g / ml at room temperature. Rather, the instability arises from differences in polarity, the volatility of turmeric oil components, the lack of compatible carrier materials, and unsuitable mixing conditions, especially at suboptimal temperatures. Common methods often rely on simple mechanical stirring at room temperature. However, this is insufficient to overcome viscosity differences and molecular incompatibilities, leading to phase separation. Attempts to artificially alter the density through additives result in undesirable chemical components and compromise food safety. Furthermore, an overdose of turmeric oil leads to rapid phase separation and oxidative degradation. Therefore, there is a need for a technically optimized mixture composition and a corresponding system that ensures long-term stability without the use of non-food-grade additives or complex chemical modifications. The incorporation of bioactive essential oils into edible carrier matrices has gained considerable importance in recent years due to the increasing demand for functional foods and nutraceutical formulations. Among these bioactive components, turmeric oil, extracted from the rhizome of Curcuma longa, is known for its antioxidant, anti-inflammatory, and antimicrobial properties. Despite these beneficial properties, the integration of turmeric oil into conventional edible oils presents a number of technical challenges that hinder its widespread industrial application. These challenges stem primarily from physicochemical incompatibilities, volatility properties, and procedural limitations of conventional blending techniques. Turmeric oil is a complex mixture of sesquiterpenes and other volatile compounds, exhibiting relatively low polarity compared to triglyceride-based edible oils. Although the densities of turmeric oil and common edible oils such as sunflower, olive, and coconut oil are very similar (typically between approximately 0.90 g / ml and 0.94 g / ml), density variation is not the primary factor contributing to phase instability. Rather, interactions at the molecular level, including differences in polarity and intermolecular forces, play a more significant role in the homogeneity of the resulting mixture. The lack of uniform molecular dispersion often leads to gradual phase separation, particularly during prolonged storage or under fluctuating environmental conditions. Conventional systems for incorporating essential oils into food largely rely on mechanical stirring at room temperature. However, these methods reach their limits due to the relatively high viscosity of edible oils at room temperature, which restricts molecular mobility and reduces dispersion efficiency. Turmeric oil, therefore, tends to disperse unevenly, leading to local concentration gradients and ultimately stratification. Furthermore, the volatility of turmeric oil components exacerbates the problem, as the uneven distribution increases the likelihood of evaporation and degradation, thus diminishing the effectiveness of the final product. Some known solutions have attempted to improve mixing stability through the use of synthetic emulsifiers or surfactants. While such additives can improve dispersion in systems with oil and water phases, their application in purely oil-based systems is often limited and can raise regulatory and safety concerns, particularly in food applications. Furthermore, the uncontrolled use of emulsifiers can alter the sensory properties of the oil, including taste, odor, and mouthfeel, which is undesirable in culinary contexts. Another well-known approach involves using carrier oils such as medium-chain triglycerides (MCT oil), sesame oil, or grapeseed oil as intermediates to facilitate the incorporation of essential oils into base oils. While carrier oils can improve compatibility to some extent, their effectiveness depends heavily on the incorporation method. In many existing systems, the carrier oil and turmeric oil are simply mixed together and then added to the base oil without adequately controlling process parameters such as temperature, mixing intensity, and addition rate. This often results in incomplete integration and does not entirely eliminate the risk of separation during storage. High-pressure homogenization processes have also been investigated to achieve a fine dispersion of essential oils in edible oil matrices. In these methods, the mixture is subjected to elevated pressures, typically in the range of 100 to 500 bar, to reduce droplet size and improve homogeneity. Although they produce stable emulsions, these systems are capital-intensive and require specialized equipment, making them less suitable for small- to medium-scale production. Furthermore, excessive mechanical stress during homogenization can lead to the degradation of delicate bioactive compounds in the turmeric oil. Viscosity modification has been proposed as an alternative strategy for improving mixture stability. Additives such as mono- and diglycerides or natural waxes are added to alter the oil's flow properties and thus reduce phase separation. However, existing applications of this approach often lack precise control over the concentration and distribution of the viscosity modifiers, leading to variations in product quality. In some cases, excessive thickening can occur, rendering the oil unsuitable for conventional culinary applications. Temperature-controlled mixing is considered a potentially effective method for improving oil blends. Heating the base oil reduces its viscosity and increases its molecular mobility, thus enabling better interaction with turmeric oil. However, many existing systems do not sufficiently optimize the temperature range or ensure consistent thermal conditions throughout the mixing process. Overheating can lead to thermal decomposition of both the base oil and the turmeric oil, while insufficient heating fails to achieve the desired improvement in dispersion. Furthermore, the sequence of component addition and the mixing duration are often not standardized, resulting in variations in the final product. Another significant drawback of existing solutions lies in the tendency to view density change as the primary means of preventing phase separation. This misconception has led to the introduction of unnecessary additives intended to modify density, even though the density differences between turmeric oil and edible oils are minimal and not the main cause of instability. Such approaches not only fail to address the underlying problems but can also compromise the purity and safety of the formulation. Furthermore, many existing methods do not adequately consider the oxidation sensitivity of turmeric oil. Exposure to oxygen, light, and elevated temperatures can lead to the degradation of its active ingredients, impairing its efficacy and shelf life. Without a controlled and optimized mixing process, the risk of oxidation is significantly increased, especially if the oil is unevenly distributed. Therefore, there is a clear need for an improved system and an optimized composition that overcomes the aforementioned limitations by focusing on controlled process parameters, improved compatibility, and stabilization mechanisms. Such a solution should enable the efficient and reproducible incorporation of turmeric oil into edible oil matrices while preserving its functional properties and ensuring long-term stability without undesirable additives. SUMMARY OF THE INVENTION The present invention relates to a food-grade oil composition consisting of turmeric oil, at least one edible oil as a base, a carrier oil, and an optional natural emulsifier. The composition is produced using a temperature-controlled, high-shear mixing system to achieve improved molecular dispersion and long-term stability. The invention further relates to a system with controlled heating, stepwise addition, and viscosity adjustment to prevent phase separation. In one embodiment, the composition comprises turmeric oil at a concentration of 2.0 to 5.0 wt.%, preferably about 3.5 wt.%, combined with a base cooking oil selected from olive oil, sunflower oil, or coconut oil at a concentration of 90.0 to 95.0 wt.%. A carrier oil, preferably medium-chain triglycerides (MCT oil), sesame oil, or grapeseed oil, is included at a concentration of 2.0 to 5.0 wt.% to improve the compatibility between the turmeric oil and the base oil matrix. In another embodiment, a natural emulsifier such as lecithin is added at a concentration of 0.2 to 0.5 wt.%, preferably about 0.3 wt.%, to stabilize the dispersion, particularly in formulations with low moisture content. Additionally, a viscosity modifier such as mono- or diglycerides or beeswax can be added at a concentration of 0.1 to 0.3 wt.% to improve flow properties and prevent segregation over time. The main objective of the present invention is to provide a food-grade oil composition and a temperature-controlled mixing system that enables the stable and homogeneous incorporation of turmeric oil into edible oils without phase separation during storage. The invention aims to overcome the limitations of conventional mixing techniques by addressing the fundamental causes of instability, such as polarity differences, viscosity variations, and insufficient molecular dispersion. A further objective of the invention is to provide a composition with optimized proportions of turmeric oil, a base cooking oil, and a compatible carrier oil. The carrier oil improves the integration of the turmeric oil into the base matrix by increasing molecular compatibility as an intermediate phase. The invention further aims to optionally incorporate natural emulsifiers in carefully controlled concentrations to stabilize the dispersion without impairing the sensory or nutritional properties of the oil. A further objective of the invention is a temperature-controlled mixture in which the base oil is maintained within a specific temperature range, reducing its viscosity and promoting efficient dispersion of the turmeric oil. The invention aims to ensure a sufficiently high temperature to improve molecular interaction while simultaneously preventing thermal decomposition of sensitive components. A further objective of the invention is a system for the stepwise addition of components under controlled mixing conditions, including the application of high-shear mixing and optional homogenization, to achieve uniform droplet distribution and long-term stability. The invention also aims to incorporate viscosity modifiers in precise concentrations to optimize flow behavior and prevent phase separation over extended storage periods. A further objective of the invention is to eliminate the need for artificial density modification and synthetic additives by using natural, food-grade components and process optimization techniques. The invention aims to provide a scalable, cost-effective solution suitable for both industrial and small-batch production. A further objective of the invention is to improve the shelf life and functional efficacy of turmeric oil in the mixture by minimizing oxidation and ensuring a uniform distribution of the bioactive compounds. The invention also aims to provide a versatile formulation suitable for use in various edible oil systems and functional foods. A further objective of the invention is to provide a reproducible and standardized system that ensures consistent product quality across different batches, thereby eliminating the fluctuations associated with known systems. The invention aims to deliver a technically sophisticated and practically implementable solution that meets the requirements of the modern food industry. BRIEF DESCRIPTION OF THE DRAWING These and other features, aspects and advantages of the present invention will be better understood if the following detailed description is read with reference to the accompanying drawing, in which the same symbols represent the same parts: Fig. 1 shows a block diagram of a system for producing a food-grade oil composition. Furthermore, those skilled in the art will recognize that the elements in the drawing are simplified and not necessarily drawn to scale. For example, the flowcharts illustrate the process by highlighting the main steps to facilitate understanding of the present disclosure. With regard to the construction of the device, one or more components may be represented in the drawing by conventional symbols. The drawing may show only those specific details relevant to understanding the embodiments of the present disclosure, so as not to clutter the drawing with details that are already apparent to those skilled in the art from the description contained herein. DETAILED DESCRIPTION OF THE INVENTION To facilitate understanding of the principles of the invention, reference is made below to the embodiment shown in the drawings, which is described using specific terms. It is understood, however, that this does not limit the scope of protection of the invention. Rather, modifications and further developments of the depicted system, as well as further applications of the inventive principles shown therein, are conceivable, insofar as they would normally occur to a person skilled in the art in the field of the invention. It will be clear to those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not to be understood as a limitation of it. References to “an aspect”, “another aspect”, or similar phrases in this description mean that a particular feature, structure, or property described in connection with the embodiment is included in at least one embodiment of the present disclosure. Therefore, phrases such as “in one embodiment”, “in another embodiment”, and similar expressions in this description may, but do not necessarily, all refer to the same embodiment. The terms "includes," "comprehensive," or similar expressions denote non-exclusive inclusion. Thus, a procedure or method containing a list of steps does not only include those steps but may also include further steps not explicitly listed or inherent in the procedure or method. Likewise, the statement "includes..." for one or more devices, subsystems, elements, structures, or components, without further limitations, does not preclude the existence of other devices, subsystems, elements, structures, or components. Unless otherwise defined, all technical and scientific terms used herein have the same meanings generally known to those skilled in the art in the field to which this invention belongs. The systems, methods, and examples described herein serve only for illustration and are not to be understood as limiting. Embodiments of the present disclosure are described in detail below with reference to the attached drawing. In one embodiment, the present invention provides a food-grade oil composition comprising: turmeric oil in an amount of 2.0 to 5.0 wt.% of the total composition, at least one edible oil in an amount of 95.0 to 98.0 wt.% of the total composition, and a natural emulsifier in an amount of 0.2 to 0.5 wt.% of the total composition, wherein the turmeric oil is uniformly dispersed in the edible oil to obtain a storage-stable, homogeneous formulation. In one embodiment, the turmeric oil is present in an amount of about 3.5 wt.%, the edible oil in an amount of about 96.2 wt.% and the natural emulsifier in an amount of about 0.3 wt.%, thereby forming a stable dispersion with reduced phase separation over time. In one embodiment, the edible base oil comprises at least one oil selected from sunflower oil, olive oil and coconut oil, each providing a triglyceride matrix compatible with the dispersion of the turmeric oil. In one embodiment, the food oil composition comprises turmeric oil in an amount of about 5.0 wt.% and a carrier oil in an amount of about 95.0 wt.%, wherein the carrier oil is selected to form an intermediate dispersion phase that improves the compatibility of the turmeric oil with a subsequently added edible oil. In one embodiment, the carrier oil comprises at least one of the following oils: medium-chain triglycerides, sesame oil or grapeseed oil, each of which enables improved solubility and stabilization of the turmeric oil. In one embodiment, the oil mixture comprises turmeric oil in an amount of 2.0 to 5.0 wt.%, a base cooking oil in an amount of 90.0 to 95.0 wt.% and a carrier oil in an amount of 2.0 to 5.0 wt.%, wherein the carrier oil is configured to improve the molecular compatibility between the turmeric oil and the base cooking oil, thereby reducing phase separation. In one embodiment, the present invention further comprises a natural emulsifier present in an amount of 0.2 to 0.5 wt.% which stabilizes the dispersion of the turmeric oil in the base cooking oil, particularly in the presence of traces of moisture. In one embodiment, the present invention further comprises a viscosity modifier selected from mono- and diglycerides or beeswax, present in an amount of 0.1 to 0.3 wt.%, wherein the viscosity modifier adjusts the flow properties of the composition in such a way as to prevent segregation during storage. In one embodiment, the proportion of turmeric oil is approximately 3.5 wt.%, the proportion of base cooking oil approximately 92.0 wt.%, the proportion of carrier oil approximately 4.0 wt.% and the proportion of natural emulsifier approximately 0.3 wt.%, thereby achieving an optimal balance between dispersion stability and functional effectiveness. Fig. 1 shows a block diagram of a system for producing an edible oil composition. The system comprises: a thermally controlled container 102 for holding an edible oil and controlling its temperature in the range of 40 °C to 60 °C; a mechanical mixing device 104 arranged in the container to generate high shear forces on the edible oil; an inlet device 106 for supplying turmeric oil in an amount of 2.0 to 5.0 wt.% of the resulting composition, together with at least one carrier oil in an amount of 2.0 to 5.0 wt.% and a natural emulsifier in an amount of 0.2 to 0.5 wt.%; and a homogenizing device 108 connected to the container for reducing the droplet size of the turmeric oil in the edible oil. The system is configured to produce a homogeneous and storage-stable oil composition with turmeric oil dispersed in an edible base oil. Experimental studies were conducted to evaluate the synergistic interaction between turmeric oil, carrier oil, emulsifier, and viscosity-modifying components in the formulated edible oil composition. Particular attention was paid to dispersion stability, resistance to phase separation, and the preservation of functional properties. A reference formulation containing 3.5 wt% turmeric oil and 96.5 wt% sunflower oil, prepared under ambient conditions without a carrier oil or emulsifier, exhibited visible stratification within 72 hours of storage at 25 °C. The separation index was 38% after 7 days. In contrast, an initial experimental formulation containing 3.5 wt% turmeric oil, 92.0 wt% sunflower oil, 4.0 wt% medium-chain triglycerides, and 0.3 wt% lecithin showed significantly improved homogeneity. Under identical storage conditions, no visible phase separation was observed over a period of more than 90 days.Quantitative turbidity measurements showed a stability retention of 96.8% compared to the initial value, while the control sample showed a stability of only 61.2% over the same period. Further rheological analyses showed that the addition of 0.2 wt% mono- and diglycerides led to a controlled increase in dynamic viscosity from 48 mPa·s in the control formulation to 56 mPa·s in the optimized formulation at 25 °C. This sufficiently reduced molecular mobility to inhibit droplet coalescence without negatively affecting pourability. Droplet size distribution analysis by light microscopy revealed that the mean diameter of the dispersed turmeric oil droplets decreased from approximately 18.5 µm in the control sample to 4.2 µm in the formulation processed with carrier oil and high-shear mixture, and was further reduced to approximately 1.6 µm by pressure-based homogenization at 300 bar. This reduction in droplet size correlated directly with increased kinetic stability and improved resistance to gravitational separation. Oxidative stability tests over an accelerated aging process of 60 days at 40 °C showed that the optimized formulation retained 88.5% of its original active turmeric oil components, while the control formulation retained only 64.3%. This suggests that uniform dispersion significantly reduced local oxidation. Additionally, sensory evaluation confirmed that the optimized formulation maintained consistent color intensity and aroma distribution throughout storage, whereas the control formulation exhibited uneven color and reduced aroma intensity due to phase separation.In summary, these experimental results demonstrate that the interaction of carrier oil, emulsifier, controlled viscosity modification and mechanical dispersion leads to a synergistic improvement in stability, uniformity and functional effectiveness that cannot be achieved with the individual components alone. The system described in claim 10 comprises several structurally and functionally interconnected units, each contributing to the production of a homogeneous and storage-stable turmeric oil-based composition. The individual units are described in detail below. The thermally controlled container is a closed chamber made of food-grade, thermally conductive material that holds and retains the cooking oil during the mixing process. It features integrated heating, such as resistance heating elements or sheathed liquid circulation channels, which maintains the contents within a controlled temperature range of 40°C to 60°C. This temperature control is crucial for reducing the viscosity of the cooking oil, improving molecular mobility, and enabling optimized interaction between the base oil and turmeric oil. Insulating layers prevent heat loss and ensure uniform heat distribution throughout the container. This eliminates localized cooling or overheating zones that could impair dispersion. The mechanical mixing device is located in a temperature-controlled container and generates the high shear forces necessary for the fine dispersion of turmeric oil in the base oil. It consists of a rotating shaft coupled to one or more agitator elements, blades, or rotor-stator configurations to create turbulent flow conditions. The device is driven by a variable-speed motor, allowing control of the shear intensity. The high shear force generated by the mixing device atomizes the turmeric oil into fine droplets and distributes them evenly throughout the base oil matrix. This minimizes the probability of phase separation and promotes long-term stability. The inlet device comprises one or more separate channels, valves, or feed ports for the controlled introduction of turmeric oil, carrier oil, and emulsifier into the container. It enables the gradual and proportional addition of these components in predetermined weight percentages, for example, turmeric oil (2.0 to 5.0 wt%), carrier oil (2.0 to 5.0 wt%), and emulsifier (0.2 to 0.5 wt%). The controlled introduction prevents an abrupt addition of the turmeric oil, which could otherwise lead to local aggregation or incomplete dispersion. The inlet device may also include flow regulators such as metering valves or calibrated ports for the precise dosing of the individual components. The homogenizing unit is connected to the container and serves to further refine the dispersion achieved by the mechanical mixing device. It typically consists of a pressure-operated homogenizing unit that subjects the mixture to high pressures in the range of 100 to 500 bar. The homogenizing unit forces the mixture through narrow channels or interaction chambers, thereby reducing the droplet size of the dispersed turmeric oil to a substantially uniform and fine scale. This reduction in droplet size significantly improves the stability of the composition by preventing coagulation and segregation during storage. The homogenizing unit can either be integrated into the container's outlet line or arranged as a recirculation component that processes the mixture multiple times to achieve the desired degree of homogeneity. The interplay of a temperature-controlled container, mechanical mixing device, inlet, and homogenizer ensures a food-grade oil composition in which turmeric oil is uniformly dispersed in an edible base oil. The coordinated interaction of these components guarantees the stability of the composition, minimizes phase separation, and preserves the functional properties of the turmeric oil even during prolonged storage. The described system is fully realized through physically constructed mechanical and electromechanical elements that perform defined operations through structural configuration and material interaction, rather than abstract or software-controlled functionality. The thermally controlled vessel consists of a metal casing with integrated heating elements and temperature control loops that regulate the temperature directly through conductive and convective heat transfer. The mechanical mixing device comprises a motor-driven shaft, agitator blades, and shear-generating geometries that impart kinetic energy to the fluid medium to achieve dispersion through force-based interaction. The inlet device consists of rigid pipes, calibrated valves, and flow regulators that enable precise volumetric delivery of oils and additives based on structural flow control rather than algorithmic control.The homogenization device includes pressure-generating components such as pistons, compression chambers, and narrow nozzles that reduce droplet size through mechanical shear and impact forces. Each component operates according to direct physical principles such as heat conduction, fluid dynamics, pressure differences, and mechanical motion. This ensures that the entire system is based on concrete technical structures that can be manufactured, assembled, and operated using established industrial processes, without relying on abstract computer-aided implementations. The drawing and the preceding description illustrate embodiments. Those skilled in the art will recognize that one or more of the described elements can be combined to form a single functional element. Alternatively, certain elements can be divided into several functional elements. Elements of one embodiment can be added to another. For example, the process flows described here can be modified and are not limited to the manner described herein. Furthermore, the actions of a flowchart need not be performed in the sequence shown; nor do all actions necessarily need to be carried out. Actions that do not depend on other actions can be performed in parallel with the other actions. The scope of protection of the embodiments is in no way limited by these specific examples. Numerous variations, whether explicitly stated in the description or not, such as...Differences in structure, dimensions, and materials are possible. The scope of protection of the embodiments is at least as comprehensive as described by the following claims. The advantages, other benefits, and problem solutions have been described above with reference to specific embodiments. However, the advantages, benefits, problem solutions, and any components that can effect or enhance an advantage, benefit, or solution are not to be construed as critical, necessary, or essential features or components of the claims. REFERENCES 100 A system for producing a food-grade oil composition. 102 Thermally controlled safety container. 104 Mechanical mixing device. 106 Inlet arrangement. 108 Homogenization arrangement.

Claims

Edible oil composition, consisting of: Turmeric oil is present in an amount of 2.0 to 5.0 percent by weight of the total composition; at least one edible base oil, present in an amount of 95.0 to 98.0 percent by weight of the total composition; and a natural emulsifier, present in an amount of 0.2 to 0.5 percent by weight of the total composition, wherein the turmeric oil is uniformly dispersed in the edible base oil to obtain a shelf-stable, homogeneous formulation. Edible oil composition according to claim 1, wherein the turmeric oil is present at about 3.5 wt.%, the edible oil at about 96.2 wt.% and the natural emulsifier at about 0.3 wt.%, thereby forming a stable dispersion with reduced phase separation over time. Edible oil composition according to claim 1, wherein the edible oil comprises at least one oil selected from sunflower oil, olive oil and coconut oil, each providing a triglyceride matrix compatible with the dispersion of the turmeric oil. A food oil composition consisting of turmeric oil in an amount of approximately 5.0 wt% and a carrier oil in an amount of approximately 95.0 wt%, wherein the carrier oil is selected to form an intermediate dispersion phase that improves the compatibility of the turmeric oil with a subsequently added edible oil. Food oil composition according to claim 4, wherein the carrier oil comprises at least one of the following oils: medium-chain triglycerides, sesame oil or grapeseed oil, each of which enables improved solubility and stabilization of the turmeric oil. An oil mixture consisting of turmeric oil in an amount of 2.0 to 5.0 wt.%, a base cooking oil in an amount of 90.0 to 95.0 wt.% and a carrier oil in an amount of 2.0 to 5.0 wt.%, wherein the carrier oil is such that it improves the molecular compatibility between the turmeric oil and the base cooking oil and thereby reduces phase separation. Oil mixture according to 6 further comprising a natural emulsifier in an amount of 0.2 to 0.5 wt.%, wherein the emulsifier stabilizes the dispersion of the turmeric oil in the base cooking oil, particularly in the presence of traces of moisture. Oil mixture according to 6 further comprising a viscosity modifier selected from mono- and diglycerides or beeswax in an amount of 0.1 to 0.3 wt.%, wherein the viscosity modifier adjusts the flow properties of the mixture so as to prevent segregation during storage. Oil mixture according to claim 6, wherein turmeric oil is present in an amount of about 3.5 wt.%, base cooking oil in an amount of about 92.0 wt.%, carrier oil in an amount of about 4.0 wt.% and natural emulsifier in an amount of about 0.3 wt.%, thereby achieving an optimal balance between dispersion stability and functional efficacy. A system for producing a food-grade oil composition, comprising: a thermally controlled container suitable for holding an edible base oil and maintaining the temperature of the edible base oil in a range of 40°C to 60°C; a mechanical mixing device located within the container and configured to exert high shear forces on the edible oil; an inlet device configured to introduce turmeric oil in an amount of 2.0 to 5.0 wt.% of the resulting composition together with at least one carrier oil in an amount of 2.0 to 5.0 wt.% and / or a natural emulsifier in an amount of 0.2 to 0.5 wt.%.-% is supplied, and a homogenization device which is operationally connected to the container and serves to reduce the droplet size of the turmeric oil within the edible oil, the system being configured to produce a homogeneous and storage-stable oil composition in which turmeric oil is dispersed in the edible base oil.

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