Major Constituents :
||Dark Brown free flowing liquid at ambient temperature
||Characteristic aroma of fresh Garlic
||Obtained by the solvent extraction of dried rhizomes
of Zingiber Officinalle
gingerol and shogaol, volatile oil
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 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 25o
in closed containers away from direct light and not under humid conditions.
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