Specifications

Garlic oil is extracted by means of steam distillation of bulbs.

SPECIFICATION

General Characteristics-

 

Product                                                                                  Garlic oil

 

Part of the plant used                                                         Bulbs

 

CAS NO.                                                                                8000-78-0

 

EINECS NO.                                                                         232-374-1

 

FEMA NO.                                                                            2503

 

Appearance                                                                          Clear yellow liquid

 

Color                                                                                      Clear yellow red  

 

Odor                                                                                       Pungent

 

 

PHYSIOCHEMICAL PROPERTY-

 

Density	1.083g/ML at 25°
Refractive density	1.55900-1.57900
Optical rotation	-2.0 to +2.0 °C
Melting point	N/F
Flash point	118°F
Assay	100%
Acid value	4 mg KOH/g
Solubility	Soluble in majority of volatile oils, insoluble in water
Storage	To be stored in cool and dry place Temperature below 25°C

 

 

GARLIC OIL

 

 

 

Garlic oil is extracted by means of steam distillation of bulbs.

 

 

 

USES:

 

 

 

It is used in herbal medicine, garlic has been traditionally used for such ailments as asthma, deafness, leprosy, bronchial, congestion, arteriosclerosis, fevers, worms and liver and gall bladder troubles.

 

It is a very good immune enhancer and cell protector.

 

It is used as spice oil worldwide for flavorings the dishes, beverages, etc.

 

Garlic may help prevent heart disease. It may slow down atherosclerosis
Garlic has also been found to reduce metabolism of glucose in diabetes.
Garlic is taken raw in a syrup or tincture and in capsule. It can be used externally for skin problem and fungal infection.It also stimulates cell production and circulation both of blood and lymph.

 

It is also an expectorant and is regarded to rejuvenate, detoxify and is also seen as an aphrodisian in some culture.

 

It act as an antibacterial, antiviral. It also has a lipid lowering properties and the intact fresh herb contain aliin which is regarded by the enzyme alliinase to the end product allicin.

 

 

 

PROPERTIES:

 

 

 

Garlic is an important condiment crop. It is an erect biennial herb normally grown as an annual—i.e. a plant that only lasts for an year

 

Pale yellow to reddish orange clear liquid with spicy, intense garlic order

 

Garlic oil has various chemical compounds that include volatile oil,aliin, allicin, ajoene, allylpropl, diallyl, trisulfide, sallylcysteine, vinyldithiines, S-allylmercaptocystein, glycosides, arginine, allinase, peroxidases, myrosinase etc.