Ginger is the rhizome of the monocotyledonous perennial plant. Zingiber officinale. Ginger contains up to 3% of essential oil that causes the fragrance of the spice. The pungent taste of ginger is due to nonvolatile phenylpropanoids (particularly gingerol and zingerone) and diarylheptanoids (gingeroles and shoagoles); the latter are more pungent and form from the former when ginger is dried. Cooking ginger transforms gingerol into zingerone, which is less pungent and has a spicy sweet aroma. Ginger root contains many antioxidants. The gingerols have analgesic, sedative, antipyretic, antibacterial and GI tract motility effects.
PRODUCTS
• WHOLE GINGER
• GROUND GINGER (Mesh 30)
PRODUCT SPECIFICATION
Moisture |
- |
11 - 12% |
| Volatile Oil Content | - |
1.5% min. |
| Ash | - |
8.0% max. |
| Acid Insoluble Ash | - |
2.0% max. |
| Aflatoxin | - |
< 10ppb |
Microbiological Guarantee for Steam
Sterilized Products
TPC |
- |
<50,000/gm |
| Yeast and Mold | - |
<100/gm |
| Enterobacteriaceae | - |
<100/gm |
| Bacillus cereus | - |
<100/gm |
| Staphylococcus aureus | - |
<100/gm |
| Clostridium perfringens | - |
<100/gm |
| E.Coli | - |
negative |
| Salmonella | - |
negative |
• S02 - < 150 ppm (for sulphur free)
• All products passed through magnet of 11,500 gauss
• Bags stitched with blue thread
• Packaging options HDPE bags, corrugated cartons
and jute bags
• Certificate of Analysis issued for all products
• Container Fumigation with Phostoxin
