Dark Brown free flowing liquid at ambient temperature
Characteristic aroma of fresh Garlic
Obtained by the solvent extraction of dried rhizomes of Zingiber Officinalle
Major Constituents : gingerol and shogaol, volatile oil
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 30%(v/w) (30.4%) Residual solvent : Less than 25 ppm (12 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 : 24 months from the date of manufacture when stored below 25oC in closed containers away from direct light and not under humid conditions.
Uses : It is employed for flavoring all kinds of food products and finds limited use in perfumery. It is used as an aromatic, carminative, stomachic and as a stimulant