A formulation for a turmeric-infused cooking oil with improved bioavailability and functional health benefits

Abstract

A turmeric-based edible oil blend comprising: a base edible oil forming a continuous lipid phase and present in an amount of 98.0 to 99.5 wt% of the total composition; turmeric oil dispersed in the continuous lipid phase and present in an amount of 0.5 to 2.0 wt% of the total composition, wherein the turmeric oil contains turmerone constituents in a proportion sufficient to enhance the lipid-mediated solubilization of curcuminoids; and a fat-soluble antioxidant containing tocopherol in an amount of 0.02 to 0.05 wt% of the total composition, wherein the turmeric oil is molecularly dispersed within the base edible oil to form an substantially uniform lipid matrix designed to enhance the intestinal absorption of fat-soluble bioactive compounds.

Description

AREA OF INVENTION The present invention relates to a edible oil composition, in particular an enriched edible oil composition containing turmeric oil mixed with one or more edible oils, wherein the composition is configured to increase the bioavailability of curcuminoids and to provide anti-inflammatory, antioxidant and nutraceutical benefits. BACKGROUND OF THE INVENTION Edible oils are frequently used as a source of dietary fat; however, conventional edible oils lack bioactive compounds that offer therapeutic benefits beyond calorie intake. Turmeric constituents, particularly the turmerones found in turmeric oil, are known to enhance curcumin absorption and possess anti-inflammatory and antioxidant properties. Direct consumption of undiluted turmeric oil is limited due to the risk of irritation and dosage restrictions. Therefore, there is a need for a stable, food-grade oil formulation in which turmeric oil is incorporated into edible oils at controlled concentrations to achieve improved bioavailability, increased physiological tolerance, and broader functional benefits without compromising stability or safety. Edible oils are a fundamental component of the human diet, serving as a primary source of dietary fats, essential fatty acids, and fat-soluble vitamins. Conventionally used edible oils such as sunflower, soybean, peanut, mustard, rice bran, coconut, olive, and palm oil are selected based on regional preferences, cost, and nutritional profiles. These oils primarily provide calories and contribute to physiological functions such as maintaining cell membranes and hormone synthesis. However, despite their widespread use, conventional edible oils often lack active biofunctional compounds that can offer targeted therapeutic benefits such as anti-inflammatory effects, antioxidant protection, and enhanced metabolic support. This limitation has led to a growing interest in functional and enriched edible oils that possess additional health-promoting properties. Turmeric, derived from Curcuma longa, has long been recognized for its medicinal and therapeutic properties, particularly due to its curcuminoids and volatile oil fractions containing turmerones. Curcumin, the main bioactive compound, possesses potent anti-inflammatory, antioxidant, antimicrobial, and neuroprotective properties. However, a significant limitation of curcumin is its low bioavailability, resulting from its poor water solubility, rapid metabolism, and limited intestinal absorption. To address this issue, various delivery systems have been developed, including encapsulation techniques, nanoparticle-based carriers, liposomal formulations, and synthetic excipients such as piperine.Although these approaches improve the bioavailability of curcumin, they are often associated with complex processing steps, high production costs, and challenges regarding scalability and compliance with regulatory requirements for food applications. Existing solutions involving the incorporation of turmeric extracts or curcumin into food matrices have also been investigated. In certain formulations, curcumin in powder or extract form is added directly to edible oils or foods. However, such approaches exhibit poor dispersion stability, sedimentation problems, and degradation of the active ingredients during storage and thermal processing. Furthermore, the direct addition of curcumin without a suitable carrier system does not adequately address the limitations regarding its bioavailability, thus reducing its overall therapeutic efficacy. Additionally, the strong color and flavor profile of curcumin can negatively impact consumer acceptance when used in higher concentrations. Another prior art approach involves the use of turmeric essential oils, which contain turmerones that enhance curcumin absorption. Essential oils are typically incorporated into dietary supplements or administered in encapsulated form. However, direct consumption of turmeric oil presents several disadvantages, including potential mucosal irritation, difficulties in dosing, and safety concerns due to high concentrations of volatile compounds. The lack of a suitable diluent further limits the applicability of turmeric oil as part of a routine diet. Attempts have also been made to combine bioactive plant extracts with edible oils to produce functional oils. While such combinations achieve some synergistic effects, many of these formulations exhibit low stability due to oxidation, particularly oils with a high proportion of polyunsaturated fatty acids, such as sunflower and soybean oil. Oxidative degradation leads to the formation of peroxides and secondary oxidation products, which not only shorten shelf life but also compromise nutritional quality and safety. In some cases, synthetic antioxidants are added to mitigate oxidation; however, the use of synthetic additives raises concerns regarding regulatory requirements and consumer acceptance. Furthermore, existing enriched oil formulations often fail to balance bioactive compounds and lipid carriers in a way that ensures both efficacy and safety. Many current solutions focus either on improving bioavailability or stability, without adequately addressing both aspects simultaneously. Additionally, the compatibility between turmeric-based components and various edible oil matrices in existing solutions is not sufficiently optimized, leading to variations in performance, taste, and shelf life. Another limitation of current technologies is the lack of a natural and scalable delivery system that utilizes the inherent properties of edible oils to enhance the absorption of fat-soluble bioactive compounds. While lipid-based delivery systems are known to increase the bioavailability of hydrophobic compounds, existing methods often rely on complex emulsification or encapsulation techniques that are not readily integrated into conventional food processing. This hinders commercialization and widespread adoption. Furthermore, the therapeutic potential of turmeric oil and its interaction with dietary fats is not yet sufficiently utilized in existing preparations. The synergistic effect of turmerones and fatty acids can not only improve curcumin absorption but also offer additional physiological benefits, such as optimized lipid metabolism, a reduced inflammatory response, and enhanced antioxidant defense. However, current solutions do not utilize this synergy in a sufficiently controlled and standardized manner. Therefore, there is a need for an improved edible oil composition that integrates turmeric oil at a controlled concentration into a compatible edible oil matrix, thereby offering improved bioavailability, greater stability, and health-promoting properties without complicating manufacturing or compromising safety. Such a composition should be able to function as a natural carrier system for bioactive compounds, while maintaining organoleptic properties and meeting regulatory requirements for food applications. SUMMARY OF THE INVENTION The present invention relates to a edible oil blend containing turmeric oil. This blend comprises a base edible oil selected from sunflower oil, peanut oil, soybean oil, mustard oil, rice bran oil, coconut oil, olive oil, and palm oil, as well as turmeric oil in a predefined concentration. The blend also contains natural antioxidants and stabilizers to improve oxidative stability and shelf life. The turmeric oil acts synergistically with the fatty acids of the base oil, thereby increasing the solubility and intestinal absorption of curcumin and thus enhancing its therapeutic efficacy. The formulation is suitable as a functional edible oil, nutraceutical, or base for dietary supplements. The main objective of the present invention is to provide a food-grade oil composition containing turmeric oil mixed with at least one edible oil, wherein the composition is configured to enhance the bioavailability of curcumin and related bioactive compounds through a lipid-based release mechanism. Another objective of the invention is to provide a composition in which turmeric oil is incorporated in a controlled concentration range in such a way that therapeutic benefits are achieved without causing irritation or undesirable sensory effects when consumed. Another objective of the invention is to provide a edible oil formulation that exhibits improved anti-inflammatory and antioxidant properties through the synergistic interaction between turmerones and the fatty acids present in the base oil. Another objective of the invention is to provide a composition with improved oxidative stability and shelf life by incorporating natural antioxidant components and by optimizing the compatibility between turmeric oil and the selected edible oil matrix. Another objective of the invention is to provide a formulation which, through regular use via food, supports digestive health, cardiovascular function and metabolic balance, thereby enabling its use as a functional cooking oil. Another objective of the invention is to provide a scalable and industrially applicable composition that can be produced using existing edible oil processing systems without the need for complex encapsulation or synthetic additives. Another objective of the invention is to provide a versatile composition suitable for various applications, including edible oils, food supplements, dietary supplements and fortified foods. Another objective of the invention is to provide a composition that reduces the oxidation risks associated with polyunsaturated edible oils through the use of stabilizing components and controlled processing conditions. Another objective of the invention is to provide a natural and safe delivery system for bioactive compounds derived from turmeric, which ensures improved absorption in the intestine and increased therapeutic efficacy. Another objective of the invention is to provide a balanced formulation that maintains organoleptic acceptance while offering functional health benefits, thereby promoting consumer acceptance and commercial viability. 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 configured for the production and stabilization of a edible oil mixture of turmeric and curcumin. 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 the 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 drawing, 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 thereof. 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 describes a edible oil mixture with turmeric oil, comprising: a base edible oil forming a continuous lipid phase and present in an amount of 98.0 to 99.5 wt.% of the total composition; turmeric oil dispersed in the continuous lipid phase and present in an amount of 0.5 to 2.0 wt.% of the total composition, wherein the turmeric oil contains turmerone components in a proportion that enhances the lipid-mediated solubilization of curcuminoids; and a fat-soluble antioxidant containing tocopherol and present in an amount of 0.02 to 0.05 wt.% of the total composition, wherein the turmeric oil is molecularly dispersed in the base edible oil to form a substantially homogeneous lipid matrix that enhances the intestinal absorption of fat-soluble bioactive compounds. In one embodiment, the turmeric oil is present in an amount of 0.5 to 1.0 wt.%, and the composition is characterized by a reduced pungency profile and compatibility with culinary applications involving thermal action. In one embodiment, the turmeric oil is present in an amount of 1.0 to 1.5 wt.%, and the composition has an increased concentration of turmerones, which enables an enhanced anti-inflammatory effect through lipid-mediated transport. In one embodiment, turmeric oil is present in an amount of 0.5 to 2.0 wt.%, and the composition is configured as a nutraceutical carrier medium for encapsulated or ingestible formulations. In one embodiment, the base cooking oil comprises one or more oils selected from sunflower oil, soybean oil, peanut oil, mustard oil, rice bran oil, coconut oil, olive oil and palm oil, wherein the base cooking oil has a fatty acid profile comprising saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in a ratio that enables the stabilization of the dispersed turmeric oil fraction. In one embodiment, the base cooking oil consists of rice bran oil in an amount of 97.8 to 99.0 wt.%, wherein the rice bran oil further contains oryzanol components which contribute to oxidative stability and lipid compatibility with the turmeric oil. In one embodiment, the base cooking oil consists of coconut oil or olive oil, wherein the excess of saturated or monounsaturated fatty acids reduces the susceptibility to lipid peroxidation and increases the stability of the volatile components present in the turmeric oil. In one embodiment, the tocopherol is present at a concentration of approximately 0.03 wt% and is uniformly dissolved in the lipid phase, thereby inhibiting the formation of primary and secondary oxidation products, including peroxides and aldehydes. In one embodiment, turmeric oil and base cooking oil form a lipid-based carrier matrix characterized by improved dispersion stability, reduced phase separation, and increased gastrointestinal uptake of bioactive components due to micellar interaction with dietary fats. Fig. 1 shows a block diagram of a system for producing and stabilizing a edible oil mixture with turmeric. The system comprises: a container 102 with an interior space for holding a base edible oil (98.0–99.5 wt.%) and turmeric oil (0.5–2.0 wt.% of the total volume); a mechanical mixing device 104 arranged in the interior space, with at least one rotating element for generating shear forces that disperse the turmeric oil in the base edible oil and form a homogeneous lipid phase without phase separation; a thermal control device 106, coupled to the container, which maintains the temperature in the interior space between 25°C and 45°C to prevent the volatilization and degradation of turmeric components; and an additive delivery device 108 configured to deliver a fat-soluble antioxidant, tocopherol, in an amount of 0.02 to 0.05 wt.-% contains, introduces into the inner cavity; and a gas containment device 110 with an inlet structure configured to introduce nitrogen gas into the inner cavity to create an oxygen-deficient environment that suppresses oxidative reactions within the lipid composition, wherein the structural interaction of the container, the mixing device, the heat control device, the additive supply device and the gas containment device ensures the compositional uniformity, the oxidative stability and the preservation of the bioactive components within the turmeric oil mixture of edible oil. In one embodiment, the composition comprises a food-grade base oil comprising approximately 98.0 to 99.5 wt.% of the total composition. The base oil is selected based on its stability, fatty acid profile, and compatibility with turmeric oil. In a preferred embodiment, the proportion of rice bran oil is approximately 97.8 wt.%, ensuring high oxidation stability and a favorable lipid profile. Turmeric oil is incorporated at a concentration of approximately 0.5 to 2.0 wt%, containing turmerones at a concentration of approximately 30 to 60% within the turmeric oil fraction. In a preferred embodiment, the proportion of turmeric oil is approximately 1.2 wt% of the total composition, thereby achieving an optimal balance between efficacy and sensory acceptance. The composition also contains a natural antioxidant component consisting of tocopherol (vitamin E) in a concentration of about 0.02 to 0.05 wt.%, preferably about 0.03 wt.%, to inhibit oxidative degradation, particularly in oils with a higher content of polyunsaturated fatty acids. In another embodiment, the composition optionally includes a stabilizing inert gas atmosphere that is supplied during processing, with nitrogen being purged to reduce oxygen exposure and prevent oxidative rancidity during storage. The mixing process takes place under controlled temperature conditions between 25 °C and 45 °C to ensure a uniform distribution of the turmeric oil in the base oil matrix without degrading the active ingredients. The resulting composition forms a homogeneous, lipid-based carrier system that increases the solubility of curcumin and improves its absorption in the intestine. The synergistic interaction between turmerones and fatty acids in the base oil enhances the anti-inflammatory effect, supports joint and muscle health, improves digestive function by stimulating bile secretion, and provides antioxidant protection at the cellular level. The composition also exhibits mild antimicrobial properties, thus contributing to a longer shelf life. The formula is suitable for a variety of applications, including functional cooking oil, immune system support oil, carrier oil for food supplements and encapsulated food supplements. The composition of turmeric oil-containing cooking oil blends was experimentally investigated to quantify the synergistic interaction between the turmeric oil components and the lipid phase and to determine the technical efficacy with regard to bioavailability, anti-inflammatory activity, and oxidative stability. Three representative formulations were prepared, combining rice bran oil (99.0%, 98.8%, and 98.0% w / w) with turmeric oil (0.5%, 1.2%, and 2.0% w / w) and 0.03% w / w tocopherol in each. A control sample containing only the base cooking oil without turmeric oil and antioxidant served as a comparison. In vitro studies of simulated gastrointestinal absorption were performed using a lipid digestion model, followed by quantification of curcuminoid uptake via a dialysis membrane system. The formulation with 1.2% turmeric oil showed a 2.Curcuminoid bioavailability increased eightfold compared to the control group, while the formulations with 0.5% and 2.0% showed increases of 1.9 and 3.1 times, respectively. This suggests a concentration-dependent improvement, with the optimal balance observed at medium concentrations due to improved dispersion and reduced saturation effects. The anti-inflammatory efficacy was investigated using a protein denaturation inhibition assay and a membrane stabilization assay. The 1.2% turmeric oil formulation showed a 64% inhibition of protein denaturation compared to 27% in the control group, while the 2.0% formulation exhibited 71% inhibition. This confirms the increased biological activity attributable to the combined effect of turmerones and fatty acids. Membrane stabilization measurements revealed a level of protection of 58% in the 1.2% formulation compared to 25% in the control group, demonstrating improved resistance to inflammation-induced stress. The synergistic contribution of the lipid matrix was further supported by comparison with a pure turmeric oil sample in a lipid-free medium. This sample showed only 39% inhibition, thus confirming the role of the edible oil as a bioavailability-enhancing carrier. Oxidative stability was investigated by measuring peroxide and anisidine values ​​over an accelerated storage period of 30 days at 60 °C. The control sample showed an increase in peroxide value from 2.1 meq / kg to 9.8 meq / kg, while the formulation with 0.03% tocopherol and 1.2% turmeric oil exhibited a smaller increase from 2.0 meq / kg to 5.9 meq / kg, corresponding to an approximately 40% reduction in oxidation. The presence of turmeric oil also contributed to stabilization, as formulations without tocopherol but with turmeric oil showed moderate oxidation stability with final peroxide values ​​of 7.2 meq / kg. Sensory evaluation revealed that formulations in the range of 0.5% to 1.5% turmeric oil had an acceptable flavor profile without excessive spiciness, while higher concentrations showed minor sensory deviations. The experimental data show that the integration of turmeric oil into the edible oil matrix results in a synergistic improvement in bioavailability, anti-inflammatory activity, and oxidative stability. The lipid phase promotes the solubilization and transport of bioactive compounds, while the antioxidant component inhibits degradation processes. The results confirm that the composition exhibits superior technical properties compared to its individual components, thus demonstrating its functional efficacy and suitability for dietary and nutraceutical applications. The container is a closed body with an interior dimensioned to hold and retain the base cooking oil and turmeric oil in predefined volume ratios. It is made of a food-grade, chemically inert material that prevents lipid permeation and contamination. The interior has a smooth, low-reactivity surface to minimize the adhesion of viscous oil components and ensure uniform distribution of the ingredients. The container's geometry is designed to allow for rotational movement of the fluid, thus ensuring effective interaction between the contained oils and the internal mixing elements. Simultaneously, a closed system is maintained to minimize contact with atmospheric oxygen. The mechanical mixing device is located inside the container and consists of at least one rotatable shaft connected to one or more agitator elements or blades. The agitator elements generate controlled shear forces and radial flow patterns in the lipid medium, thus enabling the microscopic dispersion of turmeric oil in the base cooking oil. The configuration of the mixing device ensures that local concentration gradients are avoided and the turmeric oil fraction is evenly distributed throughout the continuous lipid phase. The rotational geometry, blade angle, and surface area of ​​the agitator elements are selected to generate sufficient turbulence to prevent phase separation without causing excessive aeration or heat generation in the mixture. The thermal control system is thermally coupled to the container and includes a heat exchanger interface that maintains the interior temperature within a range of 25°C to 45°C. The system incorporates a temperature sensor in direct contact with the container wall and a thermal control interface for heat input or output. This controlled temperature range ensures the preservation of the volatile and heat-sensitive components of the turmeric oil, particularly the turmerones, while simultaneously maintaining the viscosity of the base cooking oil within a range that allows for efficient mixing. Furthermore, the thermal control system prevents thermal decomposition and minimizes changes in the physicochemical properties of the lipid matrix during operation. The additive inlet is integrated into the container as a separate inlet structure and serves to supply a measured quantity of a fat-soluble, tocopherol-containing antioxidant into the interior. The inlet unit features a controlled dosing interface that ensures uniform distribution of the antioxidant in the lipid phase without local concentration accumulation. By positioning the additive inlet in close proximity to the mixing unit, the tocopherol is introduced, promoting rapid dispersion and dissolution within the oil matrix. The antioxidant in the lipid phase inhibits oxidative chain reactions by stabilizing free radicals and reducing the formation of peroxide compounds. The gas containment device comprises an inlet structure connected to an inert gas source. The inlet structure is configured to introduce nitrogen gas into the interior of the vessel. The nitrogen gas displaces the oxygen present in the gas space, reducing the partial pressure of oxygen in contact with the lipid composition. The design of the gas containment device ensures a controlled and continuous supply of inert gas, thus creating a low-oxygen environment that suppresses oxidation reactions. The device further includes a sealing interface on the vessel to maintain the inert atmosphere and prevent the ingress of ambient air. The interplay of container, mixing device, temperature control, additive supply, and gas sealing results in a structurally integrated system. This ensures a uniform composition, prevents oxidative degradation, and preserves the functional integrity of the turmeric oil components within the edible oil matrix. The spatial arrangement and physical connection of these units ensure that the lipid composition remains stable, homogeneous, and suitable for consumption. Simultaneously, this enables the effective integration of turmeric oil into the base edible oil without phase separation or loss of bioactive properties. The described system consists exclusively of physically feasible mechanical and structural elements arranged to perform defined operations on substances, thus ensuring practical application. The container is a molded housing made of food-grade material with a closed interior for holding liquid components. The mixing unit comprises a rotatable, bearing-mounted shaft coupled to agitator blades that mechanically move the liquid medium through direct contact. The thermal control system includes a heat exchanger in conductive connection with the container wall, as well as temperature sensors and heating or cooling elements that regulate the temperature through heat energy transfer. Additives are supplied via a calibrated inlet line with a metering device that introduces controlled quantities of antioxidant into the container.The gas containment device comprises a pressurized gas inlet, flow control valves, and sealing surfaces configured to ensure and maintain an inert gas atmosphere within the housing. Each of these elements operates through mechanical movement, fluid flow, or heat transfer, and their cooperative interaction generates a stable and uniform oil composition without reliance on abstract instructions. This demonstrates that the system is based entirely on physical hardware suitable for industrial implementation. 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 and stabilizing a cooking oil composition containing turmeric oil. 102 Collection container 104 Mechanical mixing device 106 Heat control device 108 Additive supply arrangement 110 Gas containment device

Claims

A turmeric-based edible oil blend comprising: a base edible oil forming a continuous lipid phase and present in an amount of 98.0 to 99.5 wt% of the total composition; turmeric oil dispersed in the continuous lipid phase and present in an amount of 0.5 to 2.0 wt% of the total composition, wherein the turmeric oil contains turmerone constituents in a proportion sufficient to enhance the lipid-mediated solubilization of curcuminoids; and a fat-soluble antioxidant containing tocopherol in an amount of 0.02 to 0.05 wt% of the total composition, wherein the turmeric oil is molecularly dispersed within the base edible oil to form an substantially uniform lipid matrix designed to enhance the intestinal absorption of fat-soluble bioactive compounds. Composition according to claim 1, wherein the turmeric oil is present in an amount of 0.5 to 1.0 wt.% and the composition is characterized by a reduced spiciness profile and compatibility with culinary applications involving thermal action. Composition according to claim 1, wherein the turmeric oil is present in an amount of 1.0 to 1.5 wt.% and the composition has an increased concentration of turmerones, which enables an increased anti-inflammatory effect through lipid-mediated transport. Composition according to claim 1, wherein the turmeric oil is present in an amount of 0.5 to 2.0 wt.% and the composition is designed as a nutraceutical carrier medium for encapsulated or ingestible formulations. Composition according to claim 1, wherein the base cooking oil comprises one or more oils selected from sunflower oil, soybean oil, peanut oil, mustard oil, rice bran oil, coconut oil, olive oil and palm oil, and wherein the base cooking oil has a fatty acid profile comprising saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in a ratio that enables the stabilization of the dispersed turmeric oil fraction. Composition according to claim 1, wherein the base cooking oil contains rice bran oil in an amount of 97.8 wt.% to 99.0 wt.%, wherein the rice bran oil further contains oryzanol components which contribute to oxidative stability and lipid compatibility with the turmeric oil. Composition according to claim 1, wherein the base cooking oil comprises coconut oil or olive oil, wherein the excess of saturated or monounsaturated fatty acids reduces the susceptibility to lipid peroxidation and increases the stability of the volatile components present in the turmeric oil. Composition according to claim 1, wherein the tocopherol is present in an amount of about 0.03 wt% and is uniformly dissolved in the lipid phase, thereby inhibiting the formation of primary and secondary oxidation products including peroxides and aldehydes. Composition according to claim 1, wherein the turmeric oil and the base cooking oil form a lipid-based carrier matrix characterized by improved dispersion stability, reduced phase separation and increased gastrointestinal uptake of bioactive components due to micellar interaction with dietary fats. A system for producing and stabilizing a edible oil mixture with turmeric, the system comprising: a container with an interior space designed to hold a base edible oil in an amount of 98.0 to 99.5% by weight and turmeric oil in an amount of 0.5 to 2.0% by weight.-% of the total volume of the composition is designed; a mechanical mixing device located within the interior and comprising at least one rotating element that generates shear forces sufficient to disperse the turmeric oil in the base cooking oil and form a homogeneous lipid phase without phase separation; a thermal control device thermally coupled to the container and configured to maintain the interior within a temperature range of 25°C to 45°C to prevent the volatilization and degradation of turmerone components; an additive addition device configured to add a fat-soluble antioxidant, tocopherol, in an amount of 0.02 to 0.05 wt.-% contains, introduces into the inner cavity; and a gas containment device with an inlet structure for introducing nitrogen gas into the inner cavity to create an oxygen-deficient environment that suppresses oxidative reactions within the lipid composition, wherein the structural interaction of the container, the mixing device, the heat control device, the additive supply device and the gas containment ensures the compositional uniformity, the oxidation stability and the preservation of the bioactive components in the edible oil composition mixed with turmeric oil.

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