|Botanical Name||zingiber officinale rosc. oleoresin|
|Common Name||Spanish - Jengibre, Arabic - Zanjabil, Chinese - Chiang|
|Country of Origin||India|
|Solubility||Soluble in oil, insoluble in water|
|Specific Gravity||0.87500 to 0.88500 @ 25.00 °C|
|Optical Rotation||-30° to -60°|
|Refrective Index||(25° C) : 1.4870 to 1.4880|
|Bland With||Not Applicable|
|Flash Point||168.00 °F|
|Extraction Method||Steam Distilled|
Green ginger oleoresin is extracted from fresh ginger. It retains the wholesome flavor that closely matches the parent spice. The oleoresin may be rendered water soluble with the use of permitted emulsifier or converted to powder by dispersing on dry carriers such as flour, dextrose or rust powder.
Garlic is a native of central Asia and dates back to 6000 years. It is also grown in Asia, Africa, Europe and Mediterranean region. It was used for both culinary and medicinal purposes by ancient Egyptians.
Color : Dark brown viscous liquid & spicy odor,
Aroma : Strong and pungent garlic aroma.
The green ginger oleoresins find application in flavor formulation where fresh note of the spice is prime quality determinant.
Volatile oil content : 35% Residual solvent : <10 ppm