Garlic Oleoresin

Name: Garlic Oleoresin

Botanical Name: Allium sativum

Extraction Method: Solvent extraction (commonly with ethanol, hexane, or propylene glycol)

Appearance: Dark brown to reddish-brown viscous liquid

Odor: Strong, pungent, characteristic garlic odor

Taste: Strong, pungent, garlic flavor

Chemical and Physical Properties:

• Specific Gravity (at 25°C): 0.98 – 1.05
• Refractive Index (at 25°C): 1.480 – 1.505
• Flash Point: ≥ 100°C
• Viscosity: Medium to high, depending on concentration and extraction method
• Moisture Content: ≤ 5%
• Color: Dark brown to reddish-brown
• pH: 4.5 – 6.0 (depending on the concentration)

Extraction Method:

• Common Methods:
• Solvent Extraction: Using food-grade solvents such as hexane, ethanol, or propylene glycol.
• Steam Distillation: Less common but used in some processes to extract a more volatile portion.

Solubility: Soluble in ethanol, oils, and organic solvents; insoluble in water

Shelf Life: 1-2 years from the manufacturing date when stored in optimal conditions.

Applications:

• Food Industry: Used as a natural flavoring agent in sauces, soups, dressings, seasoning powders, and ready-to-eat meals.
• Pharmaceutical Industry: Used for its medicinal properties, including anti-inflammatory, antimicrobial, and antioxidant effects.
• Cosmetic Industry: Incorporated in skincare formulations for its anti-aging and antibacterial properties.