Description of Horseradish Oil

Typically only used for flavor applications, Horseradish Oil can be extracted from many different plants, though the most common variety is steam-distilled from the Armoracia Lapathifolia root. The oil is pale and nearly colorless, exhibiting a sharp and intensely pungent odor which has comparable strength to raw mustard. Horseradish oil has a variety of uses within the flavor industry, often added to salad dressings, kitchen sauces, and canned vegetables. Its powerful odor and flavor can immediately add the spicy green top note for which fresh horseradish is known.

Aroma & Flavor of Horseradish Oil

Aroma is penetratingly sharp and pungent, with a sulfurous and somewhat earthy tinge. Its flavor, however, is spicy and green, reminiscent of fresh horseradish.


Botanical Name of Horseradish Oil

Amoracia Rusticana G. Gaertn. Et Al.


Appearance of Horseradish Oil

Yellow Liquid

Cas#

84775-62-2

EINECS

283-891-0


EXTRACTION method of Horseradish Oil

Distillation


Principle Constituents of Horseradish Oil

Allyl Isothiocyanate


Refractive Index of Horseradish Oil

1.4980 - 1.5200 @ 20C


Specific Gravity of Horseradish Oil

1.0150 - 1.0300 @ 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


Fragrance Usage
by Category

Flavor Usage
by Category

Documentation
*Available Upon Request

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



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Horseradish Oil






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