Garlic Oil is obtained by crushing the cloves of garlic in such a way that the essential oil can be extracted in pure form. Garlic oil is used for various purposes like taste infuser in cuisines, as a cure for ear infections. Oil of garlic is used as a flavoring agent in soups, canned foods, sauces etc. It is also recommended as a cholesterol lowerer due to the presence of chemical constituents like diallyl disulphide, alliin, dodecanol and allitol. It acts as an antibiotic, anti-viral, decongestant, and expectorant.
Technical Details
| Botanical Name | Allium sativum |
| Family | Lilliaceae |
| Part Used | Bulb |
| Origin | India |
| Mode of Extraction | Steam distilled |
| Main Constituents | Allyl propyl disulfide, diallyl disulfide, allyl sulfide |
| Description | Clear Transparent Liquid |
| Appearence | Yellow liquid |
| Organoleptic properties | Strong garlic odor |
| Specific Gravity at 20 °C | 1.036-1.067 |
| Solubility | Insoluble in water, soluble in organic solvents |
Storage: Well closed in air tight containers away from sunlight and heat preferably in amber color glass containers.
Use:As a flavor and in medicinal products
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