Ginger preserved

Ginger (except preserved) 305,321 China 64.3 Thailand 12.3 Brazil 3.3... 

Ginger oil, oleoresin, candy, preserves, vitaminized effervescent ginger powder, plain effervescent powder, starch from spent ginger, wine, beer, medicinal beverages, encapsulated ginger oil, dehydrated ginger... 

Preserved ginger is prepared in many ginger-growing countries, notably China, Hong Kong, Australia and India, but smaller quantities of fresh ginger are processed in some importing countries. It is used both for domestic culinary purposes and in the manufacture of processed foods such as jams, marmalades, cakes and confectionery. 

Yu et al. (1998) reported the presence of monoterpenes and sesquiterpenes as the main components in three samples of steam-distilled oil. They could not find pungent components in oil. Besides sesquiterpenes, the supercritical C02-extracted ginger oils contained 18.61—23.09% pungent components. These oils preserve the typical spicy odour and pungency of ginger. 

Ginger is one of the most extensively used spices because of its wide range of application. It is used fresh and in the preserved or dried form. The potential of ginger in the culinary, non-culinary and medicinal fields is based on the chemistry of volatile oil and non-volatile pungent principles. The oil yield is about 2-3% and the oil consists of 64% sesquiterpene hydrocarbons, 6% carbonyl compounds,... 

This intermediate essential oil/oleoresin character is apparent in R-134a ginger extracts. The product, obtained in around 4% yield from dried Nigerian root, is a clear, mobile golden-yellow oil. By preserving the citral content of the raw material as well as the major sesquiterpenic components, the R-134a extract has a warm, spicy ginger aroma with a distinctive fresh lemony undertone. 

A Chinese preserve or confection of ginger, fruits, and peels in heavy syrup. 

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