Ginger oleoresin captures the potent essence of ginger, making it ideal for flavor enhancement in culinary applications. Its anti-inflammatory and antioxidant qualities also make it a favored choice in therapeutic uses.
Quality assurance for our oleoresins involves advanced testing to verify concentration, purity, and compliance with food safety regulations. Analytical procedures confirm the presence of key bioactive compounds while eliminating harmful contaminants. By maintaining stringent manufacturing protocols, traceability, and proper storage conditions, the integrity of our oleoresins is preserved for their applications in food, pharmaceuticals, and industrial formulations.
| Physical Properties | |
|---|---|
| Parameter | Specification |
| Volatile Oil Content | 10% - 30% |
| Total Gingerols | 2.5% - 16% |
| Other Details | |
|---|---|
| Parameter | Specification |
| Appearance | Free flowing Liquid |
| Colour | Dark brown |
| Odour | Characteristic odour of Ginger |
Ginger oleoresin, extracted from ginger roots, lasts up to 2 years when maintained in a cool, dry, and dark location. It serves culinary and therapeutic uses, with storage practices critical to preserving its potency.
Oleoresins are natural extracts obtained from spices and herbs, containing both volatile and non-volatile components. They are used for flavoring, coloring, and preserving food products.
While essential oils contain only the volatile components of a plant, oleoresins include both volatile and non-volatile components, providing a more complete flavor profile.
Yes, oleoresins are commonly used in cooking to enhance the flavor and aroma of various dishes.
