garlic oil extenders

Garlic oil extenders are a category of flavoring agents characterized by alliaceous sensory properties reminiscent of garlic and meaty notes. These flavor compounds typically appear as viscous oils with specific gravity ranging from 1.09 to 1.15 at 20 °C. Their refractive index spans 1.58 to 1.62 at the same temperature. Garlic oil extenders contribute robust garlic and savory flavors commonly utilized in food formulations, particularly meat flavoring applications. The flavor profile aligns with the alliaceous chemical family, which includes sulfur-containing compounds responsible for the distinctive aroma and taste. These extenders are designed to augment or mimic the flavor intensity of garlic oils, and they are soluble in alcohol but not in water, impacting their incorporation into various matrices. For detailed chemical information, see PubChem. They are typically obtained via specialized extraction or blending processes to optimize flavor concentration and stability.

Biologically, the alliaceous flavor compounds featured in garlic oil extenders originate from sulfur-containing constituents naturally found in garlic (Allium sativum). These substances contribute to garlic’s pungent and savory characteristics. In flavor applications, garlic oil extenders are employed primarily to impart or enhance garlic, meat, and savory notes within food products. Their use extends into processed meat flavors and seasoning blends where enriched alliaceous aroma is desired. Usage conforms to relevant food safety regulations, including FEMA (US) guidelines governing flavoring agents. Their alcohol solubility facilitates incorporation into alcoholic flavor bases and seasoning carriers, while their incompatibility with water necessitates careful formulation in aqueous systems. Their stable physical properties, including a flash point of approximately 65 °C, guide safe handling during processing.

Garlic oil extenders exhibit physical characteristics impacting their handling and formulation potential. The specific gravity measured at 20 °C falls between 1.09 and 1.15, denoting a density higher than water, which influences layering and mixing behavior in compound systems. Their refractive index range, 1.58 to 1.62, suggests considerable optical density attributed to their chemical composition. These extenders possess limited water solubility but dissolve readily in alcohol, dictating solvents suitable for their dispersion or dilution. Thermal stability is indicated by a flash point of 149 °F (65 °C), which serves as an important parameter for manufacturing safety and storage. Collectively, these properties inform the conditions necessary to maintain flavor integrity and facilitate their use in complex flavor matrices and formulations.

FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

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
Recommendation for garlic oil extenders usage levels up to:
	not for fragrance use.

Safety references

None found