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.