Description : Garlic Oleoresin is a brown or black oleoresin extracted from garlic bulb, with intense offensive odor and characteristic pungency of garlic. It can dissolve in oil. It is widely used in seasoning industry. It is a good flavoring used in meat products, sausage, preserved szechuan pickle and so on.
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.
It is used to cure problems related to heart and blood systems. In addition, this oil is sued in thethe treatment of colon cancer, rectal cancer, stomach cancer breast cancer, prostate cancer, lung cancer, coughs, fever, and other infections.
Benefits : Ginger helps to relieve common colds. It is also most commonly known for its quick relieving effects on heartburn, nausea, upset stomach, diarrohea, motion and morning sickness. It has been found to be a beneficial anti-inflammatory, due to its high levels of gingerol, making it a great natural remedy for headaches, minor body aches and even some cases of arthritis.
| Specifications Garlic Oleoresin | ||
| Product | : | Garlic Oleoresin |
| Description | : | Brown Thick Paste with characteristic odour |
| Organoleptic Test | : | Characteristic Flavour |
| 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 |
| Volitile Oil content | : | Not less than 1% |