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Ginger Oleoresin
Ginger Oleoresin
Ginger Oleoresin
Zingiber Officianale Roscoe

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.

quality
Oleoresins are extracted using solvent distillation by immersing plant material in a solvent like ethanol or hexane, which dissolves desired compounds. The mixture undergoes distillation, where the solvent is evaporated, leaving concentrated oleoresins behind. This method ensures high yields while preserving volatile and heat-sensitive components, making it ideal for producing quality essential oils, spices, and herbal extracts.
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
Note:

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.

FAQ

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.

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