- Ginger oil
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- $0.00 / 1KG
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2024-04-23
- CAS:8007-08-7
- Min. Order: 1KG
- Purity: 20-98% HPLC
- Supply Ability: 1000KG
- Ginger oil
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- $30.00 / 1kg
-
2023-11-22
- CAS:8007-08-7
- Min. Order: 1kg
- Purity: 0.99
- Supply Ability: 20 tons
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| | Ginger oil Basic information |
| | Ginger oil Chemical Properties |
| Boiling point | 254 °C(lit.) | | alpha | Angular rotation: -28 to -47° | | density | 0.871 g/mL at 25 °C(lit.) | | FEMA | 2522 | GINGER OIL | | refractive index | n20/D 1.49(lit.) | | Fp | 150 °F | | Odor | at 100.00 %. citrus spicy terpenic herbal woody | | Odor Type | spicy | | optical activity | [α]20/D 39°, neat | | EPA Substance Registry System | Oils, ginger (8007-08-7) |
| WGK Germany | 2 | | RTECS | LY9480000 | | toxicity | Both the acute oral LD50 value in rats and the acute dermal LD 50 value in rabbits exceeded 5 g/kg (Shelanski, 1972). |
| | Ginger oil Usage And Synthesis |
| Chemical Properties | Obtained by steam distillation of dried, ground rhizomes The yield is approximately 0 25 to 1.2% The oil has a warm, spicy, aromatic odor; the oil tends to thicken and darken on exposure to air The oil lacks the pungency of the other derivatives. | | Chemical Properties | Ginger oil and ginger oleoresin are produced from the ginger plant Zingiber
officinale Roscoe (Zingiberaceae).
Ginger oil is produced by steamdistillation of dried, ground rhizomes. It is a light
yellow to yellow liquid with the aromatic, persistent odor of ginger, but lacking the
pungency usually associated with ginger.The citrus note of ginger oil is produced
by citral.
d2525 0.871–0.882; n20D 1.4880–1.4940; α20D ?45 ° to ?28 °; saponification number:
max. 20; soluble in ethanol, solutions are usually turbid.
The major components of the oil are β-sesquiphellandrene and zingiberene. | | Physical properties | Ginger oil is a light-yellow to yellow liquid It is soluble in most fxed oils and in mineral oil It is soluble, usually with turbidity, in alcohol, but it is insoluble in glycerin and propylene glycol. | | Occurrence | Found in the plant Zingiber officinale Roscoe (Fam. Zingiberaceae) (Guenther, 1952). | | Uses | Flavor in foods and beverages. | | Preparation | By steam distillation of the dried ground rhizomes (Fenarolis' Handbook of Flavor Ingredients, 1971). | | Definition | Extractives and their physically modified derivatives. Zingiber officinale, Zingiberaceae. | | Essential oil composition | Main constituents include sesquiterpenes, farnesene, methylheptenone, cineol, borneol, geraniol and
linalool. | | General Description | Ginger oil generally contains sesquiterpene hydrocarbons such as zingiberene, ar-curcumene, β-bisabolene and β-sesquiphellandrene and monoterpenes such as geranial, neral and camphene. | | Biochem/physiol Actions | Taste at 30 ppm | | Safety Profile | Moderately toxic by
ingestion and intraperitoneal routes. A skin
irritant. Mutation data reported. When
heated to decomposition it emits acrid
smoke and irritating fumes. |
| | Ginger oil Preparation Products And Raw materials |
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