Description
The concentrated solvent extract of Ginger rhizome (Zingiber officinale), containing both the volatile essential oil fraction (zingiberene, beta-bisabolene) responsible for aroma and the non-volatile pungent fraction (gingerols and shogaols) responsible for characteristic Ginger heat. The product is distinct from standardized Ginger powder extracts; oleoresin captures the full Ginger flavor and aroma profile in concentrated form for food and beverage applications.
Viscous reddish-brown to dark brown oily liquid or semi-solid with characteristic intensely pungent Ginger aroma. Soluble in alcohol and oils; dispersible in water with appropriate emulsifiers.
We supply food-grade Ginger Oleoresin from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard Ginger Oleoresin with defined volatile oil content (typically 18 to 35 percent) and defined pungent compounds content, Spray-Dried Oleoresin (powder form on maltodextrin or gum arabic carrier for dry applications), and Decolorized Oleoresin (lighter-colored variant for applications where the dark color is undesirable).
Bulk and reduced-MOQ shipments. Batch-level COA covering volatile oil content, gingerols content (HPLC), shogaols content, residual solvents, heavy metals, pesticides, and microbiology.
Introduction
Ginger has been used as both spice and medicine across Asia and the Mediterranean for over 5,000 years. Oleoresin extraction emerged in the early 20th century as a method to concentrate the full Ginger flavor profile in a stable, transport-efficient format for industrial food and beverage manufacturing.
Industrial production proceeds by solvent extraction of dried Ginger rhizome (typically using ethanol, hexane, or supercritical CO2), followed by solvent removal under reduced pressure to yield the concentrated oleoresin. The product captures both the volatile essential oil (aroma) and non-volatile pungent (flavor heat) fractions in the original natural ratio, distinguishing oleoresin from separately extracted essential oil and standardized supplement extracts.
Recognized as a permitted food ingredient by the U.S. FDA (GRAS as flavoring agent), the European Food Safety Authority, JECFA, and equivalent regulators worldwide.
Strategic positioning targets industrial beverage and food flavor manufacturing as the dominant volume application, with secondary uses in pharmaceutical anti-nausea formulations and premium nutraceutical applications where the full natural compound profile is preferred over isolated standardized extracts.
Where it is used
- Beverage flavoring: ginger ale, ginger beer, ginger-positioned functional drinks (the dominant commercial application)
- Confectionery flavoring: ginger-flavored candies, baked goods, and frozen desserts
- Savory food flavoring: marinades, sauces, condiments, and meat seasonings
- Pharmaceutical applications: anti-nausea and digestive-aid formulations
- Nutraceutical applications: ginger-positioned dietary supplements (alternative to standardized powder extracts)
- Cosmetic and personal care: warming massage oils and balms
- Aromatherapy and essential oil applications
- Industrial flavor concentrate manufacturing
Technical data
| Item | Specification |
|---|---|
| Appearance | Viscous reddish-brown to dark brown oily liquid or semi-solid |
| Volatile oil content | 18% to 35% (grade dependent) |
| Total gingerols (HPLC) | ≥ 18% |
| 6-Gingerol | ≥ 10% |
| Shogaols | ≥ 2% |
| Heavy metals (as Pb) | ≤ 2 mg/kg |
| Residual solvents | Within JECFA limits |
| Source | Zingiber officinale dried rhizome |
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