Description of Garlic Oil Mexican

A cost-effective synthetic alternative to commercial garlic oil, Garlic Oil Mexico imparts an intensely alliaceous odor, as well the classic "dried garlic" flavor of its natural counterparts. The material is primarily used for culinary applications, as garlic oil's powerful flavor works well alongside meats, vegetables, and other savory dishes. Garlic Oil Mexico also retains the pungent, sulphide-like odor emblematic of natural garlic oils.

Aroma & Flavor of Garlic Oil Mexican

Intensely pungent odor, heavily reminiscent of crushed garlic. Flavor is far more akin to roasted or dried garlic, rather than its freshly crushed counterpart.


Botanical Name of Garlic Oil Mexican

Allium Sativum L.


Appearance of Garlic Oil Mexican

Yellow Liquid

Cas#

8000-78-0

FEMA

2503

EINECS

232-371-1


EXTRACTION method of Garlic Oil Mexican

Distillation


Principle Constituents of Garlic Oil Mexican

Diallyl Disulfide


Refractive Index of Garlic Oil Mexican

1.5500 - 1.5800 @ 20C


Specific Gravity of Garlic Oil Mexican

1.0500 - 1.9500 @ 25C


All scientific, regulatory and technical data is a guide for product identification purposes only. Only Berje authorized documentation is to be used for validation and confirmation. These documents can be provided upon request.

Functional Usage
by Category

25(b)


Flavor Usage
by Category

Meats & Pickling
Soups Sauces & Condiments
Bakery


Garlic Oil Mexican whitespace

Documentation
*Available Upon Request

• Safety Data Sheet
• Certificate of Analysis
• Specification Sheet
Technical Data Sheet



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Garlic Oil Mexican






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