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.

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Applications

Condiments

Meat/Poultry/Seafood

Sauces

Seasonings

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