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Botanical Name |
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Allium sativum |
Family Name |
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Liliaceae |
Name in some International Languages |
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Spanish - Ajo
Arabic - Thum
Chinese - Suan |
Flavour Characteristics |
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Pungent, Sulfurous and strong odour |
Usage Profile |
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Foods, and Medicines |
Commercial part |
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Bulb |
Harvesting Season |
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December to January |
Sami's Product |
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Garlic Oil |
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Sami's Product
Garlic Oil |
| Garlic Oil is derived from the crushed bulbs of garlic, Allium sativum Linn. They have a powerful and obnoxious odour due to the presence of disulphides. The bulbs contain 0.06% to 0.1% of volatile oil whose active constituents are propyl /-disulphide, alliin and allicin. The yellow oil of garlic is a valuable flavouring agent in perfumery, as insect repellant. Allicin present in volatile oil is a powerful antibacterial. |
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Specifications
Garlic Oil |
| Product |
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Garlic Oil |
| Description Liquid |
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Yellow Orange to Yellow Brown |
| Organoleptic Test |
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Strong Characteristic Odour &Taste |
| Extraction |
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By Steam Distillation |
| Additive |
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Nil |
| Solubility |
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Soluble in most Fixed oil & Mineral Oil and insoluble in Glycyrine |
| Heavy metals |
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Not more than 20 ppm as Pb Not more than 3 ppm as Arsenic |
| Non volatile matter |
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Nil |
| Wt.MI |
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1.02 – 1.09 at 25° c |
| R.I |
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1.552-1.509 |
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Specifications
Garlic Oleoresin |
| Product |
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Garlic Oleoresin |
| Description |
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Brown Thick Paste with characteristic odour |
| Organoleptic Test |
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Characteristic Flavour |
| Extraction |
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By 80% Methanol |
| Additive |
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Max.8% Glycyrine |
| Water Solubility |
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Not less than 70% |
| Alcohol Solubility |
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Not less than 60% (50% v/v) |
| Total Ash |
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Not more than 3% |
| Heavy metals as Pb |
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Not more than 30 ppm |
| Volitile Oil content |
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Not less than 1% |
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