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fried garlic oleoresin

Fried garlic oleoresin is a concentrated garlic flavoring agent known for its alliaceous sensory properties, extracted from garlic species.

General Material Description

Fried garlic oleoresin is a concentrated extract derived from garlic (Allium sativum), known for its strong alliaceous aroma and flavor. This oleoresin captures the essential sensory qualities of fried or cooked garlic, providing a potent and characteristic flavoring ingredient widely used in food manufacture. Also known by synonyms such as fried allium pekinense oleoresin, it is a viscous, oily substance containing the principal flavor components of garlic in a stable form. Its chemical profile aligns with various sulfur-containing compounds typical of garlic, contributing to its distinctive taste and aroma. Information on this oleoresin is available via resources such as PubChem, facilitating further technical reference. It is sourced through solvent extraction of garlic subjected to frying processes, preserving the authentic cooked garlic notes for flavor enhancement.

Occurrence, Applicability & Potential Uses

This oleoresin originates biologically from garlic bulbs, a member of the Allium genus recognized for pungent sulfur compounds responsible for characteristic flavor and aroma. Fried garlic oleoresin is primarily applied as a flavoring agent in culinary products where an alliaceous, cooked garlic note is desired without the instability associated with fresh garlic extracts. Its concentrated form allows precise formulation in sauces, seasonings, snacks, and similar foodstuffs. The material aligns with flavoring regulations such as FEMA (US), ensuring accepted use within designated concentration limits. The oleoresin’s sensory profile facilitates consistent flavor delivery and extends shelf life compared to fresh garlic preparations.

Physico-Chemical Properties Summary

Fried garlic oleoresin exhibits a viscous, oily texture typical of oleoresins, with a distinct dark to amber coloration reflective of its fried origin. Its chemical composition mainly includes sulfur-containing compounds that confer the alliaceous aroma and flavor characteristic of cooked garlic. The material is hydrophobic and exhibits solubility preferentially in oils and organic solvents, supporting its use in lipid-based formulations. Thermal processing during its preparation induces Maillard reactions and compound transformations, influencing its sensory profile and stability. These properties define its behavior in flavor systems, affecting volatility, miscibility, and intensity of the garlic note conveyed in different product matrices.

FAQ

What is fried garlic oleoresin and how is it characterized?
Fried garlic oleoresin is a concentrated flavoring extract obtained from garlic (Allium sativum) subjected to frying or cooking prior to solvent extraction. It features a strong alliaceous aroma and flavor typical of cooked garlic, capturing the key sensory characteristics in a stable oily form. This oleoresin is used to impart authentic fried garlic notes in various food applications.
How is fried garlic oleoresin commonly used and where does it occur naturally?
This oleoresin derives naturally from garlic bulbs, where sulfur compounds are responsible for the distinctive flavor. It finds application primarily as a flavoring agent in food products requiring a cooked garlic aroma, including seasonings, sauces, and snacks. The oleoresin allows formulators to incorporate garlic flavor without the challenges of fresh garlic degradation and variability.
What are the regulatory considerations and safety information relevant to fried garlic oleoresin?
Fried garlic oleoresin does not have specific hazard classifications according to OSHA (US) standards and is recommended solely for use as a flavoring agent, with no approval for fragrance applications. Detailed toxicity data is not determined, but standard regulatory frameworks such as FEMA (US) provide guidance on acceptable usage levels. No formal safety warnings or precautionary statements are attached to this material.

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Other Information

Wikipedia:View

General Material Information

Trivial Name fried garlic oleoresin
Short Description fried allium sativum oleoresin
Synonyms
  • fried allium pekinense oleoresin
  • fried allium sativum oleoresin

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Alliaceous
alliaceous, garlic
General comment Alliaceous 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 fried garlic oleoresin usage levels up to:
not for fragrance use.

Safety references

None found