Articles:
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allium sativum oleoresin
Notes:
None found
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Penta International Corporation Chemistry innovation At Penta, our products and services help businesses do business better. For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes. US Email: Technical Services US Email: Sales US Voice: (973) 740-2300 US Fax: (973) 740-1839 Product(s): 07-05400 GARLIC OLEORESIN
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Category: flavoring agents and adjuvants
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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| Google Scholar: with word "volatile" | Search |
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| FDA Regulation: | |
| FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE Subpart B--Listing of Specific Substances Affirmed as GRAS Sec. 184.1317 Garlic and its derivatives. | |
Physical Properties:
| Appearance: | yellow liquid (est) |
| Food Chemicals Codex Listed: | No |
| Flash Point: | 168.00 °F. TCC ( 75.56 °C. ) |
| Shelf Life: | 12.00 month(s) or longer if stored properly. |
Organoleptic Properties:
| Odor Type: sulfurous | |
| onion garlic pungent sulfurous | |
| Odor Description: at 0.10 % in propylene glycol. | onion garlic pungent sulfury |
| roasted onion garlic sulfurous savory | |
| Odor Description: | Roasted, onion, garlic, with sulfury savory HVP-like nuances Mosciano, Gerard P&F 19, No. 4, 45, (1994) |
| Flavor Type: garlic | |
| burnt roasted onion garlic | |
| Taste Description: at 0.10 %. | Burnt, roasted, sauteed, onion and garlic Mosciano, Gerard P&F 19, No. 4, 45, (1994) |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| None found |
Suppliers:
Safety Information:
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in Use Information:
| Category: | flavoring agents and adjuvants | ||
| Recommendation for garlic oleoresin usage levels up to: | |||
| not for fragrance use. | |||
Safety References:
| European Food Safety Authority (EFSA) reference(s): | |
| Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy View page or View pdf |
References:
| None found |
Other Information:
| FDA Substances Added to Food (formerly EAFUS): | View |
| Export Tariff Code: | 3301.90.1000 |
| FDA Listing of Food Additive Status: | View |
| Wikipedia: | View |
Potential Blenders and core components note
Potential Uses:
| coffee | FL | |
| garlic | FL | |
| onion | FL |
Occurrence (nature, food, other): note
| garlic Search Trop Picture |
Synonyms:
| allium pekinense oleoresin | |
| allium sativum oleoresin | |
| garlic oleoresin and aquaresin | |
| oleoresin garlic |