Spent ginger

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... 

Table 5.1. Composition of ginger, spent ginger, and by-products (commercial samples). 

NAVEENA B M, MENDIRATA s K and ANJANEYULU A s R (2001) Quality of smoked spent hen meat treated with ginger extract , JAgric Food Chem, 49 (5) 522-4. 

In distillation processes, the non-volatile components (e.g. bite of pepper or ginger, and natural antioxidants) would remain with the spent plant material since they are non-volatile. Also, any water-soluble flavouring components would also be lost in the final distillate separation. The products so produced may only partially resemble the fresh starting plant material. Nevertheless, these materials are highly valued and are key ingredients for the flavour industry. Some are unstable to oxidation since the natural antioxidants remain with the spent plant materials. 

The growing and composition of ginger was reported by Lawrence in his Major Tropical Series [135]. At 60 bar and 20°C, L.CO2 is reported to give a 3.7% yield [16] in 2Vi hours. At temperatures below 10°C, the extraction yield is lower and the profile of components more selective. This L.CO2 lower temperature extracted ginger gives no further components on steam distillation of the spent spice. 

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