Galangal Oil

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.

Caution for use:    this essential oil may cause skin irritation. This oil must be added at the end of cold preparations and at 35-40c for emulsions while cooling. The activities of essential oil are best maintained when not heated.

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 soap sand lotions due to its antibacterial and anti fungal activity. Occasionally used in perfumery work.

Uses:    0.5-5.0 %

Chemical constituents:    Methyl cinnamate, d-pinene, 1,8-cineol

Stability:   Not stable to excess heat and light

Solubility:   Very soluble in ethanol

Refractive index (20 c):   1.4728 - 1.4928

Specific gravity (20/20 c):    0.9003 - 0.9403

Odour:    Stronger hereby note characteristic galangal odour.

Colour/ Appearance:    Colourless to lemon-yellow and clear liquid

Ingredient:   Pinene, Cineol, Eugenol and Sesquiterpenes

Production:   This essential oil is obtained by steam distillation from the rhizomes of Apinia officinarum.

Ethnomedical Uses:    Antiseptic,bactericidal, carminative, diaphoretic, stimulant, stomachic

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. 

Common Name:    Galanga

Scientific Name:   Alpinia officinarum

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