galangal root oleoresin

Galangal root oleoresin, also known as Alpinia officinarum L. oleoresin, is a natural oleoresin extracted from the root of the galangal plant, a member of the ginger family. It appears as a viscous, amber to dark brown liquid bearing a spicy, balsam, and woody odor profile together with a pungent, warm flavor reminiscent of galanga root. This oleoresin represents a concentrated form that captures both volatile and non-volatile components responsible for the characteristic sensory notes. It is commonly referenced by synonyms such as galanga root oleoresin and Chinese ginger oleoresin. The compound is documented in chemical databases such as PubChem, facilitating research and quality control. Commercially, it is sourced through solvent extraction of the dried rhizome and used predominantly in flavoring applications.

Galangal root oleoresin occurs naturally in the lesser galangal, Alpinia officinarum, a tropical plant cultivated in Asia. It finds primary application as a flavoring agent and adjuvant, imparting spicy, balsam, woody, and nutmeg-like notes. The oleoresin’s aroma profile also supports its use in culinary formulations where herbal and spice character is preferred. Within the regulatory framework, usage considerations are influenced by standards such as FEMA (US), which guide application levels in flavoring due to the presence of sensitizing components like citral. Its natural origin and concentrated flavor make it valuable for enhancing spice blends, sauces, and other food products requiring a warm, spicy accent.

This oleoresin exhibits a viscous, dark amber appearance and presents a complex mixture of resins, essential oils, and other phytochemicals, contributing to its distinctive spicy and balsam aroma. The chemical composition includes volatile fractions responsible for woody and nutmeg notes, along with less volatile resinous material that influences texture and solubility. These properties affect formulation choices, as solubility in lipophilic carriers is essential for flavor delivery. The presence of sensitive constituents such as citral necessitates consideration of stability and maximum use levels in finished products. Its consistency and aroma intensity guide its dosage in flavor creations.

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:
flavoring agents and adjuvants
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
citral	Max. Found: 0.8 % and Reason: Sensitization
Recommendation for galangal root oleoresin usage levels up to:
	not for fragrance use.

Safety references

Daily Med:search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

alpinia officinarum l. oleoresin

Chemidplus:0090320426