Ginger oil

HS Code: 3301.29.00

Physical State: Liquid
Appearance / Color: Clear to pale yellow liquid
Odor: Fresh, warm, spicy
Taste: Characteristic spice taste
Moisture Content (%): <0.5%
pH: N/A (essential oil)

Synonyms & Trade Names: Ginger oil; Ginger oil essential oil
Total Plate Count (TPC): <1,000 CFU/g
Yeast & Mould: <100 CFU/g
E. Coli: Negative/25g
Coliform Bacteria: <100 CFU/g
Salmonella: Negative/25g
Shelf Life: 24 months
Packaging Size: 1 kg / 5 kg / 25 kg
Packaging Type: Aluminum bottle / HDPE drum
Storage Conditions: Cool, dark; sealed; below 25°C
Halal Certification: Available
Kosher Certification: Available
ISO / HACCP: Yes
Food Grade / Regulatory Status: Food/Cosmetic grade
Bulk Density: N/A (essential oil)
Foreign Matter (%): N/A (essential oil)
Total Ash (%): N/A (essential oil)
Impurity (%): N/A (essential oil)
Volatile Oil Content (%): ≥25% zingiberene
Aflatoxin B1: N/A (essential oil)
Aflatoxin Sum (B1+B2+G1+G2): N/A (essential oil)
Ochratoxin A: N/A (essential oil)
Heavy Metals (As, Pb, Hg, Cd): <10 ppm

Technical Document

Download TDSDownload MSDS

Steam Distillation or Solvent Extraction: Ginger rhizomes (roots) are used for oil extraction. Steam distillation is a common method, similar to lavender and cinnamon oil. Alternatively, some manufacturers use solvent extraction, where a solvent like hexane is used to extract oil from the ginger.

Ginger oil

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Technical Document