Botanical Name: Allium sativum
Flavour: Characteristics taste of Garlic
Solubility: Soluble in oils & alcohols
Plant Parts Used: Bulbs
Extraction Method: Solvent Extraction
Color & Odor: Brown thick free flowing liquid with characteristic garlic odour
Shelf Life: 18-20 months under the specified storage conditions.
Garlic oleoresin is obtained from the crushed bulb of the garlic, Allium sativum Linn. It has a powerful obnoxious odour due to the presence of disulphides.
Volatile Oil, propyl, alliin and allicin
The oleoresin of garlic is a valuable flavoring agent.
It is also used in perfumery and as insect repellent.
Allicin present in volatile oil is a powerful antibacterial.
Garlic oleoresin is also effective in treating bronchitis.
Being a powerful detoxifier, it can also help in relieving tiredness andrejuvenating the body.
Garlic oleoresin is also used in the treatment of plague.