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 repellant. Allicin present in volatile oil is a powerful antibacterial.
Botanical name : Allium sativum
Family Name : Liliaceae
Name in some International Languages : Spanish - Ajo ,Arabic - Thum ,Chinese – Suan
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%
