Major Constituents :
Volatile Oil, propyl, alliin and allicin

Description :
Garlic oleoresin is obtained from the crushed bulb of the garlic, Allium sativum Linn. It has a powerful obnoxious odour due to the presence of disulphides. The bulb contains 0.06% to 0.1% of volatile oil whose active constituents are propyl /-disulphide, alliin and allicin.

Specification :
Volatile Oil Content : Not less then 3%(v/w) (3.12%)
Residual solvent : Less than 25 ppm

Blends Offered :
The above quality is our standard specification. In addition to this customized blends are also offered to meet specific requirements.

Shelf Life :
18 months from the date of manufacture when stored below 25^oC in closed containers away from direct light and not under humid conditions.

Uses :
The oleoresin of garlic is a valuable flavoring agent. It is also used in perfumery and as insect repellent. Allicin present in volatile oil is a powerful antibacterial.