Brief introduction of Ginger extract CAS 84696-15-1

Chemical name: Ginger extract

CAS No.：CAS 84696-15-1

Synonyms: Ginger, ext

Molecular Formula: N/A

Molecuar Weight: N/A

EINECS: 283-634-2

Properties of Ginger extract CAS 84696-15-1

The ginger extract is a fresh rhizome extract of Zingiberaceae, a plant of the genus Zingiberaceae, and the main components are gingerene, gingerol, bisabolene, α-curcumene, methylheptenone, etc. The main component of gingerol is ginger oil, which is a yellow oily Chemicalbook liquid with a spicy and bitter taste. Gingerol can be decomposed into mixtures of gingerene, gingerone, and ginger terpene ketone. It has the functions of relieving the appearance and dispelling cold, warming up and relieving vomiting, resolving phlegm and relieving cough. Commonly used for cold, cold, stomach cold, vomiting, cold phlegm, cough, etc.

Specification of Ginger extract CAS 84696-15-1

Application of Ginger extract CAS 84696-15-1

Adding ginger juice to fresh meat, frozen meat and cooked pork fillings can extend the shelf life. Ginger juice has the effect of delaying the occurrence of rancidity on salted pork fillings, and the antioxidant effect is directly related to the concentration. Spraying ginger extract on beef, lamb, and chicken, it is found that meat products are more popular in the senses and taste, and can extend the shelf life of these meats. Zhang Heng used ginger and garlic extract to keep vegetables fresh and concluded that ginger and garlic extract has a fresh-keeping effect on vegetables. The fresh-keeping effect of ethanol extract is significantly better than that of water extract, which proves that the fresh-keeping effective ingredients contain Chemicalbook and water-insoluble substances. When the ratio of ginger-garlic fresh weight (g) to solvent (mL) is 1:60, the ginger-garlic absolute ethanol extraction mixture has the best fresh-keeping effect. Compared with a single ginger or garlic extract, the effect is superimposed. When using ginger extract, appropriate addition methods should be adopted according to the characteristics of the object to be added. For example, when used as a food flavor or preservative, it can be directly diluted with vegetable oil and added; when used in beer and beverages, directly add a small amount or dissolved in ethanol and then added in an appropriate amount; when used in cosmetics, soap and other daily chemical products, use an appropriate cosolvent Add after dissolution.

Packing, Delivery and Storage of Ginger extract CAS 84696-15-1

Package: 200kg / drum, or as per customer request.

Storage conditions: store in a cool and dry place.