| FEMA | 2523 |
| CAS | 8002-60-6 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | spicy woody, spicy, herbal, ginger, terpenic, earthy, citrus, |
| Flavor | spicy spicy, citrus, herbal, terpenic, peppery, woody, oily, |
| Material Notes | Ginger Oleoresin is a prepared oleoresin. It is produced by extraction of the dried and unpeeled rhizome of Zingiber Officinale, ground to a moderately coarse powder. The removal of the last few percents of solvent is a problem which has yet to be solved satisfactorily. Certain solvents can be removed almost quantitatively through the use of small amounts of ethyl alcohol as a chaser during the last stages of evaporation. Ginger Oleoresin is extracted from various types of ginger, but the majority of all ginger oleoresins are derived from Nigerian and Jamaican ginger, the former being the most inexpensive material, the latter having the most refined aroma. From the southwest coast of India comes a highly appreciated quality of ginger which is preferred for the production of oleoresin for use in carbonated beverages. extractives and their physically modified derivatives. it is a product which may contain resin acids and their esters, terpenes, and oxidation or polymerization products of these terpenes. (zingiber officinalis, zingiberaceae). |