garlic oleoresin

General Material Information

Trivial Name	garlic oleoresin
Short Description	allium sativum oleoresin
Synonyms	allium pekinense oleoresin allium sativum oleoresin garlic oleoresin and aquaresin oleoresin garlic

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

Artiste	Ernesto Ventós
Indenta Group	India Essential Oils
Kalsec	Lionel Hitchen
Lluch Essence	Naturex
Penta International	Plant Lipids
Reincke & Fichtner	Synthite Industries
Lluch Essence S.L.	Penta International Corporation
Ernesto Ventós S.A.

Material listed in food chemical codex	No
Flash Point TCC Value	75.56 °C TCC
Shelf life	12 months (or longer if stored properly.)

Odor Type: Sulfurous
onion, garlic, pungent, sulfurous, roasted, savory
General comment	At 0.10 % in propylene glycol. onion garlic pungent sulfury
Mosciano, Gerard P&F 19, No. 4, 45, (1994)	Roasted, onion, garlic, with sulfury savory HVP-like nuances
Flavor Type: Garlic
burnt, roasted, onion, garlic
Mosciano, Gerard P&F 19, No. 4, 45, (1994)	At 0.10 %. Burnt, roasted, sauteed, onion and garlic

Applications	flavoring agents and adjuvants
Flavoring purposes	Coffee, Garlic, Onion


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

Category:
flavoring agents and adjuvants
Recommendation for garlic oleoresin usage levels up to:
	not for fragrance use.

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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