Garlic Oleoresin 3%
| Botanical Name | : | Allium sativum | |
| CAS # | : | 8000-78-0 | |
| Appearance | : | Brown Thick Paste with characteristic odour | |
| Solubility | : | Soluble in Alcohol & water | |
| Flavor | : | Characteristic Flavor & Taste of Garlic | |
| Extraction Method | : | Obtained by the solvent extraction of crushed bulb of the garlic |
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 25oC 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.