Major Constituents :
||Brown Thick Paste with characteristic odour
||Soluble in Alcohol & water
||Characteristic Flavor & Taste of Garlic
||Obtained by the solvent extraction of crushed bulb of
Volatile Oil, propyl, alliin and allicin
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.
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 25o
in closed containers away from direct light and not under humid conditions.
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