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  • Product name: Pure Ginger Oil Extracted by Steam Distillation

Garlic oil
Garlic is one of the most commonly used plants throughout the world for both culinary and medicinal purposes. The essential oil is extracted through the process of steam distillation, it is  light yellow to orange in colour and has a strong, pungent garlic aroma.  The steam distillation is the only way of producing garlic oil. Because there are no allicine and garlicin in fresh garlic. Only when fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into a series sulfides such as allicin and garlicin, which are responsible for the aroma of fresh garlic.

Features of Production

Item Specification
Material Fresh bulbs of garlic
Extraction Method Steam Distilled
Main Ingredients Alicin, garlicin
Sterilization Method High temperature
Appearance Light yellow to orange oil
Odor Strong garlic characteristic aroma and light pungency
Property 100% volatile oil
Odor Intensity 1:500, 1g equivalent to  500g fresh garlic
Extraction Medium Unpolluted ground water
Solubility Slightly soluble in water, soluble in oil and organic solvents
Moisture % <0.1
Specific Weight 1.050~1.095
Refractivity 1.550~1.580
Optical Rotation ±0°
Pb ppm <0.1
As ppm <0.1


Food: Seasonings, bakery, meat, instant food, puffed food and etc.

Beauty & Personal Care: aromatherapy

Medical:  pharmaceutical raw material and health food.


PE bottle, PE barrel, or steel barrel (with PE inner).


Store in sealed containers, under cool and dry envirenment; avoiding direct sunshine. Shelf life is 18 months under required conditions.

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