ginger oleoresin

Ginger oleoresin is a concentrated natural extract obtained from the rhizome of Zingiber officinale, commonly known as ginger. This oleoresin is characterized by a dense, resinous texture and exhibits a strong spicy aroma reminiscent of fresh ginger, along with earthy, musty, and citrusy undertones. It is known under various synonyms such as ginger root oleoresin and zingiber officinale rosc. oleoresin, reflecting its botanical origin and extraction methods. Ginger oleoresin is typically extracted using solvents like acetone or alcohol to retain the flavor and aroma components. It is used extensively in flavor and fragrance industries due to its potent sensory properties. For more detailed chemical information, see the PubChem database. The compound’s derivation from natural ginger confers authenticity in applications requiring natural flavor profiles.

Ginger oleoresin occurs naturally in the rhizome of the ginger plant (Zingiber officinale), a species widely cultivated in tropical and subtropical regions. Extracted from fresh or dried ginger roots, this oleoresin concentrates the characteristic pungent and spicy notes of ginger. It finds application primarily as a flavoring and fragrance agent in foods, beverages, and perfumery. Its spicy profile complements products requiring a citrus, fresh, green, or floral character, including notes reminiscent of lily of the valley and neroli. The oleoresin is recognized under the FEMA (US) standard number 2523, indicating its acceptance in flavor formulation. Typical uses include incorporation into seasoning blends, baked goods, snacks, and fragrances where a natural spicy note is desired.

Ginger oleoresin is an oily, resinous substance soluble in oils and organic solvents but insoluble in water, influencing its compatibility with different formulation bases. It has a flash point around 75°C (168°F), indicating moderate volatility and handling considerations during manufacturing processes. The oleoresin’s shelf life extends up to 12 months under proper storage conditions, maintaining its aromatic strength and flavor qualities. Key chemical constituents contribute to its spicy, earthy, and citrusy scent, which affects its sensory impact in applications. Its compatibility with fats and oils makes it suitable for complex flavor systems. The compound’s chemical stability and solubility profile must be considered when incorporating it into finished products to preserve desired sensory attributes.

	zingiber officinale rosc. oleoresin
Canada Domestic Sub. List:	8002-60-6
Pubchem (sid):	135305608

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	3301.90.1000
FDA Listing of Food Additive Status:	View
Wikipedia:	View

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:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
citral	Max. Found: 0.8 % and Reason: Sensitization
geraniol	Max. Found: 0.1 % and Reason: Sensitization
Recommendation for ginger oleoresin usage levels up to:
	6.0000 % in the fragrance concentrate.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	52.00000
beverages(nonalcoholic):		-	79.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		10.00000	1000.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		36.00000	65.00000
fruit ices:		36.00000	65.00000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	27.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		30.00000	250.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

European Food Safety Authority (EFSA) reference(s):

Safety and efficacy of essential oil, oleoresin and tincture from Zingiber officinale Roscoe when used as sensory additives in feed for all animal species View page or View pdf

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

zingiber officinale rosc. oleoresin

Chemidplus:0008002606