Gingeroil Food Grade

hemical Properties Ginger oil and ginger oleoresin are produced from the ginger plant Zingiber officinale Roscoe (Zingiberaceae).
Ginger oil is produced by steamdistillation of dried, ground rhizomes. It is a light yellow to yellow liquid with the aromatic, persistent odor of ginger, but lacking the pungency usually associated with ginger.The citrus note of ginger oil is produced by citral.
d2525 0.871–0.882; n20D 1.4880–1.4940; α20D ?45 ° to ?28 °; saponification number: max. 20; soluble in ethanol, solutions are usually turbid.
The major components of the oil are β-sesquiphellandrene and zingiberene.
Chemical Properties Obtained by steam distillation of dried, ground rhizomes The yield is approximately 0 25 to 1.2% The oil has a warm, spicy, aromatic odor; the oil tends to thicken and darken on exposure to air The oil lacks the pungency of the other derivatives.
Physical properties Ginger oil is a light-yellow to yellow liquid It is soluble in most fxed oils and in mineral oil It is soluble, usually with turbidity, in alcohol, but it is insoluble in glycerin and propylene glycol.
Occurrence Found in the plant Zingiber officinale Roscoe (Fam. Zingiberaceae) (Guenther, 1952).
Uses Flavor in foods and beverages.
Preparation By steam distillation of the dried ground rhizomes (Fenarolis' Handbook of Flavor Ingredients, 1971).
Essential oil composition Main constituents include sesquiterpenes, farnesene, methylheptenone, cineol, borneol, geraniol and linalool.
Safety Profile Moderately toxic by ingestion and intraperitoneal routes. A skin irritant. Mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes.