Ginger oleoresin is produced by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. It contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger.
Ginger oleoresin is employed for flavouring all kinds of food products and finds limited use in perfumery. It is used as an aromatic, carminative, stomachic and as a stimulant.
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