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Garlic Oleoresin is a brown or black oleoresin obtained from garlic corn, with strong offensive odor and characteristic pungency of garlic. It can dissolve in oil. It is widely used in the seasoning industry. This is a good flavoring utilized in sausage, meat products, preserved Szechuan pickle, and so on. Garlic oleoresin is taken from the crushed corn of the garlic, Allium sativum Linn. It has a powerful obnoxious odor due to the presence of disulfides. The bulb contains 0.06% to 0.1% of volatile oil whose active constituents are propyl /- disulfide, alliin, and allicin.

Uses of Fennel oleoresin Oil

The oleoresin of garlic is a helpful flavoring agent. This is also used in perfumery and as an insect repellent. Allicin present in volatile oil is a powerful antibacterial. This is used to cure problems related to heart and blood systems. Also, this oil issued in the treatment of rectal cancer, colon cancer, stomach cancer breast cancer, prostate cancer, lung cancer, coughs, fever, and other infections.

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