Galangal oil
Name
 Galangal oil
Code
 40018
Scientific Name
Alpinia officinarum
Common Name
 Galanga
Origin/ Distribution
Its origin is from South east China, especially the island of Hainan. Nowadays it is widely cultivated in China, Indonesia, Thailand and Japan.
Ethnomedical Uses
Antiseptic, bactericidal, carminative, diaphoretic, stimulant, stomachic
Production
This essential oil is obtained by steam distillation from the rhizomes of Alpinia officinarum.
Ingredient
Pinene, Cineol, Eugenol and Sesquiterpenes
Colour/ Appearance
Colourless to lemon-yellow and clear liquid
Odour
Stronger herby note characteristic galangal odour.
Specific gravity (20/20 c)
0.9003 - 0.9403
Refractive index (20 c)
1.4728 - 1.4928
Solubility
Very soluble in ethanol
Stability
Not stable to excess heat and light
Chemical constituents
Methyl cinnamate, d-pinene, 1,8-cineol
Uses
0.5-5.0 %
Application
This essential oil is used as flavouring agent for food, particularly in spice and meat products and liquors. It is added into skin care products such as soaps and lotions due to its antibacterial and anti fungal activity. Occasionally used in perfumery work.
Caution for use
this essential oil may cause skin irritation. This oil must be added at the end of cold preparations and at 35-40 c for emulsions while cooling. The activities of essential oil are best maintained when not heated.
Storage/ Shelf life
The essential oil has shelf life of 1 year when kept in cool preferably at about 20-25 c dry place and protected from light in their original packaging. Keep containers tightly sealed. Each container that has been opened should be used rapidly or repacked in sterile packaging and conditions.
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Disclaimer: The information herein provided is for general information only. Any health or safety related issues should be further researched, and the advice requested of a properly qualified professional. THAI-CHAINA FLAVOURS AND FRAGRANCES INDUCTRY CO., LTD and its owners cannot be held responsible for, and will not be liable for the inaccuracy or application of any information whatsoever herein provided.