| ONION OLEORESINS | Botanical Name | : | Allium cepa | Country of Origin | : | Iran, West Pakistan | Solubility | : | Soluble in oil, insoluble in water | Specific Gravity | : | Not Applicable | Optical Rotation | : | Not Applicable | Refrective Index | : | Not Applicable | Plant Part | : | Bulbs | Bland With | : | Bergamot, Clary Sage, Lavender, Geranium, Jasmine, Neroli, Patchouli, Tea Tree, Rose, Lemon and Ylang-ylang. | CAS No | : | 8000-78-0 | Flash Point | : | 115.00°F | Extraction Method | : | steam distillation |
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Description : Onion oleoresin is extracted from fresh bulb of the onion, which are harvested between September and April. Onion has an ancient reputation as a curative agent. It is high in vitamins A, B and C and shares many of the properties of garlic, to which it is closely related. The oleoresins have lightly sweet & characteristic flavors of onion.
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Constituents : Volatile oil content < 5% Solvent residue max. 25 ppm Total ash: not more than 3% |
Uses : Onion Oleoresin can be used as spice and seasoning mixes, for meats, sausages and other food preparations. It is also used in some pharmaceutical preparations for colds, coughs.
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Benefit : Onion Oleoresin helps keep colds and infections at bay, promotes strong bones and a good blood supply to all tissues. It acts as an effective blood cleanser that, along with the sulfur it contains, helps to keep the skin clear and in good condition. |
Caution Note: Oleoresin is a powerful irritant, and even in minute quantities produces an intense burning sensation when it comes in contact with the eyes and tender parts of the skin.
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