Botanical Name
: Allium sativum
Family Name
: Liliaceae
Name in some International Languages
:
Spanish - Ajo
Arabic - Thum
Chinese - Suan
Flavour Characteristics
:
Pungent, Sulfurous and strong odour
Usage Profile
:
Foods, and Medicines
Commercial part
:
Bulb
Harvesting Season
:
December to January
Sami's Product
:
Garlic Oil

 

 
   
 
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.
 
   
 
Specifications
Garlic Oil
Product : Garlic Oil 
Description Liquid  : Yellow Orange to Yellow Brown 
Organoleptic Test  : Strong Characteristic Odour &Taste
Extraction : By Steam Distillation
Additive : Nil
Solubility : Soluble in most Fixed oil & Mineral Oil and insoluble in Glycyrine
Heavy metals : Not more than 20 ppm as Pb Not more than 3 ppm as Arsenic
Non volatile matter : Nil
Wt.MI : 1.02 – 1.09 at 25° c
R.I : 1.552-1.509
 
   
 
Specifications
Garlic Oleoresin
Product : Garlic Oleoresin 
Description : Brown Thick Paste with characteristic  odour
Organoleptic Test  : Characteristic Flavour
Extraction : By 80% Methanol
Additive : Max.8% Glycyrine
Water Solubility : Not less than 70%
Alcohol Solubility  : Not less than 60% (50% v/v)
Total Ash : Not more than 3%
Heavy metals as Pb : Not more than 30 ppm
Volitile Oil content : Not less than 1%
 
     
 

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