Ginger Extract N2002

Ginger Extract N2002 is a high-concentration ginger extract, a specific model of ginger oleoresin, extracted and refined from the rhizome of ginger (Zingiber officinale) by modern technology. Its core feature is that it retains the volatile aroma components and non-volatile spicy active substances of ginger at the same time, and has the advantages of rich aroma, strong flavor, and stable effective ingredients.

Extraction process: Usually dried ginger rhizome is used as raw material, and after crushing, it is extracted by supercritical carbon dioxide extraction or solvent extraction, and then refined to remove impurities, and finally an oily extract is obtained.
Properties: It is a brown-red to dark brown oily liquid with a typical ginger spicy smell and warm aroma. It is soluble in ethanol and vegetable oil, but insoluble in water.

 Main ingredients
The ingredients of Ginger Extract N2002 are complex, mainly including volatile essential oil components and non-volatile spicy components, as follows:
Volatile components (about 45%):
Terpenes: such as α-gingerene, β-bisabolene, aromatic curcumene, etc., are the main source of ginger aroma, with antioxidant and anti-inflammatory effects.
Aldehyde compounds: such as citral, which give ginger a fresh aroma and have certain antibacterial activity.
Non-volatile components (about 20% are gingerols):
Gingerols: including 6-gingerol, 8-gingerol, 10-gingerol, etc., are the core components of ginger spicy taste, with anti-inflammatory, antioxidant, digestion promotion, pain relief and other biological activities.
Shogaols: derivatives of gingerol converted by heat, also have spicy taste and physiological activity.
Other ingredients:
Vitamins (such as vitamin B family), carotenoids, phytosterols, etc., have auxiliary antioxidant and nutritional supplement effects.

Application fields
Due to its rich active ingredients and unique flavor and aroma, Ginger Extract N2002 is widely used in many fields:
Food industry
Seasoning and flavoring: used in ginger tea, ginger drinks, soy sauce, pickles, meat processing (such as sausages, stewed food), etc., to enhance the ginger flavor and spiciness of the product, and reduce the amount of fresh ginger or dried ginger powder.
Freshness preservation and anti-oxidation: using the antioxidant properties of gingerol to extend the shelf life of foods such as oils and meats, and replace some synthetic antioxidants.
Daily chemicals and cosmetics
Personal care: added to shampoo (to remove head wind, promote scalp circulation), shower gel, hand cream, using its warm properties to improve blood circulation, or cover up the odor of other ingredients.
Fragrance products: used to prepare warm and spicy perfumes and aromatherapy essential oils to enhance the layering of fragrance.