Garlic oil
The essential oil of garlic can be recovered by steam distillation of the fresh crushed cloves, the yield being 0.1% to 0.2%. Garlic oil is a powerful flavoring agent and is widely used in seasonings either as a liquid flavor or dispersed as a dry-carrier.
Many problems arise when fresh garlic is included in a food product. The commercial availability vegetable occurs as a compound bulb make-up of 10 to 14 small “clove” encased in a tough outer skin. The bulb must first be cleaned and sorted, the outer tissue removed and the cloves separated. The garlic is then ready for mincing, cutting and crushing. The whole process is tedious and the manufacturing department becomes permeated with the smell. This can give rise to the problem of cross-contamination unless great care is taken.
Like all other natural product, the flavoring effect of fresh garlic is variable whereas that of garlic oil is relatively consistent. It is not surprising, therefore, that the garlic oil is now widely used in place of the fresh vegetable. To overcome the objectionable odor associated with both fresh garlic and garlic oil, the use of encapsulated garlic oil is strongly recommended. This dry powder product is almost free of odor and does not release its contents until the capsule is broken down by admixture with water.
Garlic oil
Potassium: Discovery, Significance, and Applications
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The term "potassium" originates from the English word "potash," reflecting
its early discovery as a compound in wood ash. The chemical symbol for
potassium...
