Garlic Oleoresin
Garlic Oil is derived from the crushed bulbs of garlic, Allium sativum Linn. They have a powerful and obnoxious odour due to the presence of disulphides. The bulbs contain 0.06% to 0.1% of volatile oil whose active constituents are propyl /-disulphide, alliin and allicin. The yellow oil of garlic is a valuable flavouring agent in perfumery, as insect repellent. Allicin present in volatile oil is a powerful antibacterial.
Botanical name: Allium sativum
Family Name: Liliaceae
Name in some International Languages: Ajo (Spanish), Thum (Arabic), Suan (Chinese)
Flavour Characteristics: Pungent, Sulfurous and strong odour
Usage Profile: Foods and Medicines
Commercial part: Bulb
Harvesting Season: December to January
Appearance: Dark brown to light colour, free flowing liquid with the characteristic aroma of fresh Garlic.
Description: Brown thick paste with characteristic odour
Organoleptic Test: Characteristic flavour
Extraction: By 80% Methanol
Additive: Max.8% Glycyrine
Water Solubility: Not less than 70%
Alcohol Solubility: Not less than 60% (50% v/v)
Total Ash: Not more than 3%
Heavy metals as Pb: Not more than 30 ppm
Volatile Oil content: Not less than 1%
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Excellent oil, high class packing and fast shipping
Jane Woodmen 12 August, 2014
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