Analytical study of extraction, encapsulation and utilization of ginger oil

Abstract

India is the largest producer of spices chiefly of mint, chills, turmeric, cinnamon, cumin, cardamom, and ginger. Ginger has a very high commercial value due to its therapeutic properties. It is widely used in aromatherapy, medicine and as well as flavoring food and drink industries. Ginger oil is produced commercially by steam distillation of freshly ground dry ginger. Encapsulation of flavours has been attempted and commercialized using many different methods such as spray drying, spray chilling or spray cooling, freeze drying, coacervation and other. Ginger oil is utilized in the bakery products due good digestibility function and useful against cough and cold.