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garlic distillates

Garlic distillates are natural extracts from Allium sativum bulbs used primarily as flavoring agents giving a distinct garlic flavor.

General Material Description

Garlic distillates, also known as allium sativum bulb distillates, are natural extracts derived from the bulbs of the garlic plant. These distillates capture the characteristic pungent garlic flavor that is widely recognized and valued in culinary applications. Synonyms include allium pekinense bulb distillates and garlic booster. Chemically, these distillates consist of multiple sulfur-containing compounds responsible for the strong aroma and taste. The extraction process typically involves steam distillation of garlic bulbs, concentrating the volatile flavor constituents. For detailed chemical information, these extracts are linked in the PubChem database. Garlic distillates are sourced naturally and used predominantly to impart authentic garlic flavor in various food products.

Occurrence, Applicability & Potential Uses

Garlic distillates are naturally found in the bulbs of Allium sativum, the common garlic plant. These extracts are widely applied as flavoring agents to replicate or enhance garlic’s pungent flavor in food formulations. Their usage is primarily in culinary industries where the authentic garlic taste is required without the solid bulk of fresh garlic. Garlic distillates comply with flavoring standards such as those set by FEMA (US), which regulate their safe use and concentration levels in food products. Due to their concentrated flavor profile, they provide a convenient and consistent source of garlic aroma and taste in processed foods and seasonings.

Physico-Chemical Properties Summary

Garlic distillates possess a strong, pungent odor characteristic of fresh garlic, originating from sulfur-containing compounds that are volatile and reactive. These substances influence flavor stability and solubility, typically being oil-soluble and moderately soluble in water. The distillation process yields a liquid rich in these volatile components, imparting intense aroma with relatively low viscosity. Such physico-chemical traits enable their incorporation into various food matrices, affecting flavor release and intensity. The stability of the distillates may be influenced by exposure to air, temperature, and light, which can lead to changes in sensory properties over time. Understanding these properties guides their effective use in flavor formulations.

FAQ

What are garlic distillates and how are they produced?
Garlic distillates are concentrated extracts obtained from the bulbs of Allium sativum, commonly known as garlic. They are produced through steam distillation, a process that extracts volatile sulfur-containing compounds responsible for the characteristic garlic aroma and flavor. This method yields a liquid that captures the essence of garlic in a concentrated form, suitable for use as a flavoring agent in food products.
In which products are garlic distillates commonly used and where do they naturally occur?
Garlic distillates naturally occur in garlic bulbs and are primarily used as flavoring agents in culinary applications. They provide a potent garlic flavor in processed foods, sauces, seasonings, and savory products without adding bulk from fresh garlic. Their concentrated form allows for consistent flavor delivery and easy incorporation into various formulations across the food industry.
What safety standards and regulations apply to garlic distillates for food use?
Garlic distillates are generally recognized as safe for use as flavoring agents when used within recommended limits. They comply with standards such as those outlined by FEMA (US), which provide guidance on acceptable usage levels in food products. No significant hazards or precautionary statements have been identified under OSHA (US) regulations. Safety assessments by authorities like EFSA (EU) support their use without restrictions related to toxicity, reinforcing their suitability in flavor applications.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

Wikipedia:View

General Material Information

Trivial Name garlic distillates
Short Description allium sativum bulb distillates
Synonyms
  • allium pekinense bulb distillates
  • allium sativum bulb distillates
  • garlic booster
  • garlic distillate natural

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Garlic
garlic, alliaceous, sulfurous, spicy, savory, onion
General comment Garlic

Occurrences

Safety Information

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 distillates 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
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