Garlic Oleoresin

Botanical Name of Raw Material : Allium sativum L

Garlic belongs to the family of Amaryllidaceae.It is used as a seasoning in Asia, Africa and Europe. Garlic Oleoresins are obtained by the solvent extraction of crushed bulbs and cloves of garlic, Allium sativum L. The product has the characteristic aroma of fresh garlic, is extremely pungent and highly concentrated. It is a viscous liquid that is light orange to amber in colour.

Spec RangeFormatSolubility
VOC: 0.5-1.5 %LiquidWater / Oil Soluble

Further customisations are possible.

VOC %(ml/100g): Volatile Oil Content

Our Process

SOLVENT EXTRACTION

The method of solvent extraction uses a separation solvent, which is generally non-volatile has a high boiling point and is miscible with the mixture, but doesn’t form an isotropic mixture as a medium to extract essential active elements from spices.

READ MORE
Applications

Condiments

Meat/Poultry/Seafood

Sauces

Seasonings

FREQUENTLY ASKED QUESTIONS

How is Garlic oleoresin obtained?

Garlic oleoresin is obtained by the solvent extraction of crushed bulbs and cloves of garlic, Allivum sativum L.

What is the flavour, colour and aroma of Garlic oleoresin?

Garlic oleoresin has the characteristic aroma of fresh garlic. Garlic extract is an extremely pungent and highly concentrated viscous liquid that is light orange to amber in colour.

What are the common uses of Garlic extract?

Garlic extract is a popular seasoning ingredient. Garlic oleoresin is also used in seafood, meat, and poultry preparations, Sauces and seasoning other applications in which Garlic extract is widely used.

More Options