Ginger Oleoresins is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1 to 2% of volatile oil 5-8% of pungent acrid oleoresin and starch. Zingiberene is the chief constituent of oil of ginger. Oil is employed for flavoring of all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingering contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and are used as an aromatic, carminative, stomachic and stimulant.
Botanical Name : Zingiber officinale
Family Name : Zingiberaceae
Name in some International Languages : Spanish - Jengibre, Arabic - Zanjabil, Chinese - Chiang
Flavour Characteristics : Hot and Pungent
Usage Profile : Foods, Preservatives and Medicines
Commercial part : The rhizome
Harvesting Season : December to February in plains, February to March in higher elevations.
Description : Ginger Oleoresin is obtained by solvent extraction of the dried seeds of rhizomes of Zingeber officianalis
Colour & appearance : Dark brown in colour & viscous liquid
Odour : Characteristic odour of ginger
Volatile oil content : 35%
Residual solvent : <10 ppm
Solubility : Soluble in Oil
Yeast & Mould : Absent
Homogeneity : Ensured by uniform emulsification
Pathogenic micro-organisms and their toxins : Absent
Purity : Pure Ginger oleoresin (no other additives)
Storage : Store preferably in air tight containers and keep in a cool & dry place protected from light.