Sodium Carboxymethyl Cellulose - Cellulose Sodium Suppliers

Brief Introduction

Product Name:SodiumCarboxymethyl Cellulose (CMC) CB Number:CB209845 CAS No: 9085-26-1 Constitutional Formula: Shortened Form :CMC

Characteristic

Sodium Carboxymethyl Cellulose (CMC) is an important cellulose ether, soluble in hot or cool water. It is a widely used natural polymer derivatives. CMC is white or yellowish powder, granular or fibrous solids, odorless, tasteless, non-toxic. CMC has the thickening, dispersion, suspension, adhesion, film, protective colloid and the protection of water quality such as performance, widely used in food, medicine, toothpaste and other industries. CMC is a chemical molecule can be swelling. CMC can be stored for a long time under dry environment.

Application

1.thickening: at low concentrations for high viscosity. Can control the viscosity of food processing, while giving a sense of food lubrication. 2.water retention: the role of reduced food syneresis, extend shelf life. 3.dispersion stability: maintaining the stability of food quality and prevent water layer (emulsion), control of frozen food in the crystal size (less ice).

4.film-forming: forming a layer of fried food in the film, to prevent excessive absorption of fat. 5.chemical stability: The chemical, heat, light stable, there is some anti-mildew properties. 6. metabolic inertia: as a food additive, not metabolism, calories in food is not available. 7. Excellent film formation that protects tobacco leaf against damage. 8. Excellent water retention even at low concentration. 9. CMC is used as mold adhesive for plasticity improvement

Storage and Packing

Storage Store in a cool, dry place.Store in a tightly closed container.

TITLE 21 - FOOD AND DRUGS CHAPTER I - FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES SUBCHAPTER B - FOOD FOR HUMAN CONSUMPTION PART 182 - SUBSTANCES GENERALLY RECOGNIZED AS SAFE subpart b - MULTIPLE PURPOSE GRAS FOOD SUBSTANCES 182.1745 - Sodium carboxymethylcellulose. (a) Product. Sodium carboxymethylcellulose is the sodium salt of carboxymethylcellulose not less than 99.5 percent on a dry-weight basis, with maximum substitution of 0.95 carboxymethyl groups per anhydroglucose unit, and with a minimum viscosity of 25 centipoises for 2 percent by weight aqueous solution at 25 C. (b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice. Read more: http://cfr.vlex.com/vid/182-sodium-carboxymethylcellulose-19706940##ixzz1PCpMeqHU

Anti Inflammatory J Med Food. 2005 Summer;8(2):125-32. Ginger--an herbal medicinal product with broad antiinflammatory actions.Grzanna R, Lindmark L, Frondoza CG.RMG Biosciences, Inc. The anti-inflammatory properties of ginger have been known and valued for centuries. During the past 25 years, many laboratories have provided scientific support for the long-held belief that ginger contains constituents with antiinflammatory properties. The

original discovery of ginger's inhibitory effects on prostaglandin biosynthesis in the early 1970s has been repeatedly confirmed. This discovery identified ginger as an herbal medicinal product that shares pharmacological properties with non-steroidal antiinflammatory drugs. Ginger suppresses prostaglandin synthesis through inhibition of cyclooxygenase-1 and cyclooxygenase-2. An important extension of this early work was the observation that ginger also suppresses leukotriene biosynthesis by inhibiting 5lipoxygenase. This pharmacological property distinguishes ginger from nonsteroidal antiinflammatory drugs. This discovery preceded the observation that dual inhibitors of cyclooxygenase and 5-lipoxygenase may have a better therapeutic profile and have fewer side effects than non-steroidal anti-inflammatory drugs. The characterization of the pharmacological properties of ginger entered a new phase with the discovery that a ginger extract (EV.EXT.77) derived from Zingiberofficinale (family Zingiberaceae) and Alpinagalanga (family Zingiberaceae) inhibits the induction of several genes involved in the inflammatory response. These include genes encoding cytokines, chemokines, and the inducible enzyme cyclooxygenase-2. This discovery provided the first evidence that ginger modulates biochemical pathways activated in chronic inflammation. Identification of the molecular targets of individual ginger constituents provides an opportunity to optimize and standardize ginger products with respect to their effects on specific biomarkers of inflammation. Such preparations will be useful for studies in experimental animals and humans. Cancer Research -

BiochemBiophys Res Commun. 2005 Sep 23;335(2):300-8.[6]-Gingerol, a pungent ingredient of ginger, inhibits angiogenesis in vitro and in vivo. Kim EC, Min JK, Kim TY, Lee SJ, Yang HO, Han S, Kim YM, Kwon YG.Department of Biochemistry, College of Natural Sciences, YonseiUniversity,Seoul, Republic of Korea. [6]-Gingerol, a pungent ingredient of ginger (Zingiberofficinale Roscoe, Zingiberaceae), has anti-bacterial, anti-inflammatory, and anti-tumor-promoting activities. Here, we describe its novel anti-angiogenic activity in vitro and in vivo. In vitro, [6]-gingerol inhibited both the VEGF- and bFGF-induced proliferation of human endothelial cells and caused cell cycle arrest in the G1 phase. It also blocked capillary-like tube formation by endothelial cells in response to VEGF, and strongly inhibited sprouting of endothelial cells in the rat aorta and formation of new blood vessel in the mouse cornea in response to VEGF. Moreover, i.p. administration, without reaching tumor cytotoxic blood levels, to mice receiving i.v. injection of B16F10 melanoma cells, reduced the number of lung metastasis, with preservation of apparently healthy behavior.Taken together, these results demonstrate that [6]-gingerol inhibits angiogenesis and may be useful in the treatment of tumors and other angiogenesis-dependent diseases. Oncogene. 2005 Apr 7;24(15):2558-67.[6]-Gingerol inhibits COX-2 expression by blocking the activation of p38 MAP kinase and NF-kappaB in phorbol ester-stimulated mouse skin.

Kim SO, Kundu JK, Shin YK, Park JH, Cho MH, Kim TY, SurhYJ.College of Pharmacy, Seoul National University, Seoul 151-742, South Korea. [6]-Gingerol, a pungent ingredient of ginger (Zingiberofficinale Roscoe, Zingiberaceae), has a wide array of pharmacologic effects. The present study was aimed at unraveling the molecular mechanisms underlying previously reported antitumor promoting effects of [6]gingerol in mouse skin in vivo. One of well-recognized molecular targets for chemoprevention is cyclooxygenase-2 (COX-2) that is abnormally upregulated in many premalignant and malignant tissues and cells. In our present study, topical application of [6]-gingerol inhibited COX-2 expression in mouse skin stimulated with a prototype tumor promoter 12-O-tetradecanoylphorbol-13-acetate (TPA). Since the transcription factor nuclear factor-kappaB (NF-kappaB) is known to regulate COX-2 induction, we attempted to determine the effect of [6]-gingerol on TPA-induced activation of NF kappaB. Pretreatment with [6]-gingerol resulted in a decrease in both TPA-induced DNA binding and transcriptional activities of NF-kappaB through suppression of IkappaBalpha degradation and p65 nuclear translocation. Phosphorylation of both IkappaBalpha and p65 was substantially blocked by [6]-gingerol. In addition, [6]-gingerol inhibited TPAstimulated interaction of phospho-p65-(Ser-536) with cAMP response element binding protein-binding protein, a transcriptional coactivator of NF-kappaB. Moreover, [6]gingerol prevented TPA-induced phosphorylation and catalytic activity of p38 mitogenactivated protein (MAP) kinase that regulates COX-2 expression in mouse skin. The p38 MAP kinase inhibitor SB203580 attenuated NF-kappaB activation and subsequent COX-2 induction in TPA-treated mouse skin. Taken together, our data suggest that [6]gingerolinhibits TPA-induced COX-2 expression in mouse skin in vivo by blocking the p38 MAP kinase-NF-kappaB signaling pathway. J Ethnopharmacol. 2005 Jan 4;96(1-2):207-10.Analgesic and anti-inflammatory activities of [6]-gingerol. Young HY, Luo YL, Cheng HY, Hsieh WC, Liao JC, PengWH.TzuHui Institute of Technology, 926 Ping'Tung, Taiwan, ROC. In the present study, the analgesic and anti-inflammatory effects of [6]-gingerol, which is the pungent constituent of ginger, were performed. Intraperitoneal administration of [6]gingerol (25 mg/kg-50 mg/kg) produced an inhibition of acetic acid-induced writhing response and formalin-induced licking time in the late phase. [6]-Gingerol (50 mg/kg-100 mg/kg) also produced an inhibition of paw edema induced by carrageenin. These results suggested that [6]-gingerol possessed analgesic and anti-inflammatory activities. J Environ PatholToxicolOncol. 1999;18(2):131-9.Anti-tumor-promoting activities of selected pungent phenolic substances present in ginger. Surh YJ, Park KK, Chun KS, Lee LJ, Lee E, Lee SS.College of Pharmacy, Seoul National University, Seoul, South Korea. Ginger (Zingiberofficinale Roscoe, Zingiberaceae) has been widely used as a dietary spice, as well as in traditional oriental medicine. The rhizome of ginger contains pungent vanillyl ketones, including [6]-gingerol and [6]-paradol, and has been reported to possess a strong anti-inflammatory activity. These pungent substances have a vanilloid structure found in other chemopreventive phytochemicals, including curcumin. In our study, we found antitumor-promoting properties of [6]-gingerol and [6]-paradol. Thus, topical application of [6]-gingerol or [6]-paradol 30 min prior to 12-O-tetradecanoyl-phorbol-13-acetate (TPA) attenuated the skin papillomagenesis initiated by 7,12dimethylbenz[a]anthracene in female

ICR mice. These substances also significantly inhibited the tumor-promoter-stimulated inflammation, TNF-alpha production, and activation of epidermal ornithine decarboxylase in mice. In another study, [6]-gingerol and [6]-paradol suppressed the superoxide production stimulated by TPA in differentiated HL-60 cells. Taken together, these findings suggest that pungent vanilloids found in ginger possess potential chemopreventive activities. Food ChemToxicol. 2002 Aug;40(8):1091-7. Anti-tumor promoting potential of selected spice ingredients with antioxidative and antiinflammatory activities: a short review. SurhYJ.Laboratory of Biochemistry and Molecular Toxicology, College of Pharmacy, Seoul ational University, 151-742, Seoul, South A wide variety of phenolic substances derived from spice possess potent antimutagenic and anticarcinogenic activities. Examples are curcumin, a yellow colouring agent, contained in turmeric (Curcuma longa L., Zingiberaceae), [6]-gingerol, a pungent ingredient present in ginger (Zingiberofficinale Roscoe, Zingiberaceae) and capsaicin, a principal pungent principle of hot chili pepper (Capsicum annuum L, Solanaceae). The chemopreventive effects exerted by these phytochemicals are often associated with their antioxidative and anti-inflammatory activities. Cyclo-oxygenase-2 (COX-2) has been recognized as a molecular target of many chemopreventive as well as anti-inflammatory agents. Recent studies have shown that COX-2 is regulated by the eukaryotic transcription factor NFkappaB. This short review summarizes the molecular mechanisms underlying chemopreventive effects of the aforementioned spice ingredients in terms of their effects on intracellular signaling cascades, particularly those involving NF-kappaB and mitogenactivated protein kinases. Food ChemToxicol. 2007 May;45(5):683-90. Epub 2006 Nov 12. Cancer preventive properties of ginger: a brief review. Shukla Y, Singh M.Environmental Carcinogenesis Division, Industrial Toxicology Research Centre,P.O. Box 80, M.G. Marg, Lucknow 226 001, Uttar Pradesh, India.yogeshwer_shukla@hotmail.com <yogeshwer_shukla@hotmail.com> Ginger, the rhizome of Zingiberofficinalis, one of the most widely used species of the ginger family, is a common condiment for various foods and beverages. Ginger has a long history of medicinal use dating back 2500 years. Ginger has been traditionally used from time immemorial for varied human ailments in different parts of the globe, to aid digestion and treat stomach upset, diarrhoea, and nausea. Some pungent constituents present in ginger and other zingiberaceous plants have potent antioxidant and anti-inflammatory activities, and some of them exhibit cancer preventive activity in experimental carcinogenesis. The anticancer properties of ginger are attributed to the presence of certain pungent vallinoids, viz. [6]-gingerol and [6]-paradol, as well as some other constituents like shogaols, zingerone etc. A number of mechanisms that may be involved in the chemopreventive effects of ginger and its components have been reported from the laboratory studies in a wide range of experimental models. Mutat Res. 1998 Jun 18;402(1-2):259-67. Chemoprotective properties of some pungent ingredients present in red pepper and ginger.

Surh YJ, Lee E, Lee JM. College of Pharmacy, Seoul National University, Shinlim-dong, Kwanak-gu, Seoul 151-742, South Korea. surh@plaza.snu.ac.kr There has been a substantial body of data, supporting that dietary factors have a profound impact on prevention as well as etiology of human cancer. Capsaicin has been tested by many investigators for its effects on experimental carcinogenesis and mutagenesis. Data in the literature indicate that capsaicin has dual effects on carcinogenic and mutagenic processes. At present, there is no solid evidence that hot red and chili peppers or their principal pungent ingredient capsaicin are carcinogenic in humans although results of early investigations with experimental animals exhibit the moderate tumorigenicity of this compound. In contrast, recent studies reveal substantial antigenotoxic and anticarcinogenic effects of capsaicin, suggesting this compound as another important dietary phytochemical with a potential chemopreventive activity. Some pungent constituents present in ginger and other zingiberaceous plants have potent antioxidant and anti-inflammatory effects, and some of them exhibit anti-tumor promotional activity in experimental carcinogenesis. In Vivo. 2003 Nov-Dec;17(6):641-5. Effects of 6-gingerol, an antioxidant from ginger, on inducing apoptosis in human leukemic HL-60 cells. Wang CC, Chen LG, Lee LT, Yang LL.Graduate Institute of Pharmacognosy Science, Taipei Medical University, 250 Wu-Hsing Street, Taipei 110, Taiwan, R.O.C. 6-Gingerol, a naturally occurring plant phenol, is one of the major components of fresh ginger. In this paper, the antioxidative effects of 6-gingerol were detected by DPPH and DCFH assays and, as predicted, 6-gingerol as an antioxidant was shown to protect HL-60 cells from oxidative stress. Moreover, it induced cell death in promyelocytic leukemia HL60 cells, caused DNA fragmentation and inhibited Bcl-2 expression in HL-60 cells. These results suggested that the inhibition of Bcl-2 expression in HL-60 cells might account for the mechanism of 6-gingerol-induced apoptosis. In the inhibitory assay, the cytotoxic effect of 6-gingerol could be prevented by catalase. We suggest that 6-gingerol induced cell death by mediating reactive oxygen species such as hydrogen peroxide and the superoxide anion. Therefore, the results showed that 6-gingerol induced apoptosis in HL-60 cells, not due to its antioxidative activity. Digestive Aid Anaesth Intensive Care. 1995 Aug;23(4):449-52. A double-blind randomized controlled trial of ginger for the prevention of postoperative nausea and vomiting. Arfeen Z, Owen H, Plummer JL, Ilsley AH, Sorby-Adams RA, Doecke CJ Department of Anaesthesia and Intensive Care, Flinders Medical Centre, Bedford Park, S.A.. The efficacy of ginger for the prevention of postoperative nausea and vomiting was studied in a double-blind, randomized, controlled trial in 108 ASA 1 or 2 patients undergoing gynaecological laparoscopic surgery under general anaesthesia. Patients received oral placebo, ginger BP 0.5g or ginger BP 1.0g, all with oral diazepam premedication, one hour prior to surgery. Patients were assessed at three hours postoperatively. The incidence of nausea and vomiting increased slightly but nonsignificantly with increasing dose of ginger. The incidence of moderate or severe nausea was 22, 33 and 36%, while the incidence of

vomiting was 17, 14 and 31% in groups receiving 0, 0.5 and 1.0g ginger, respectively (odds ratio per 0.5g ginger 1.39 for nausea and 1.55 for vomiting). These results were essentially unchanged when adjustment was made for concomitant risk factors. We conclude that ginger BP in doses of 0.5 or 1.0 gram is ineffective in reducing the incidence of postoperative nausea and vomiting. Br J Anaesth. 2000 Mar;84(3):367-71. Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials. Ernst E, Pittler MH. Department of Complementary Medicine, School of Postgraduate Medicine and Health Sciences, University of Exeter, UK. Ginger (Zingiberofficinale) is often advocated as beneficial for nausea and vomiting. Whether the herb is truly efficacious for this condition is, however, still a matter of debate. We have performed a systematic review of the evidence from randomized controlled trials for or against the efficacy of ginger for nausea and vomiting. Six studies met all inclusion criteria and were reviewed. Three on postoperative nausea and vomiting were identified and two of these suggested that ginger was superior to placebo and equally effective as metoclopramide. The pooled absolute risk reduction for the incidence of postoperative nausea, however, indicated a non-significant difference between the ginger and placebo groups for ginger 1 g taken before operation (absolute risk reduction 0.052 (95% confidence interval -0.082 to 0.186)). One study was found for each of the following conditions: seasickness, morning sickness and chemotherapy-induced nausea. These studies collectively favoured ginger over placebo. Am J Obstet Gynecol. 2006 Jan;194(1):95-9.Comment in: Evid Based Nurs. 2006 Jul;9(3):80 The efficacy of ginger for the prevention of postoperative nausea and vomiting: a metaanalysis. Chaiyakunapruk N, Kitikannakorn N, Nathisuwan S, Leeprakobboon K, Leelasettagool C. Department of Pharmacy Practice, School of Pharmaceutical Sciences, Naresuan University, Phitsanulok, Thailand. nui@u.washington.edu OBJECTIVE: The aim of this study was to specifically determine the impact of a fixed dose of ginger administration, compared with placebo, on the 24-hour postoperative nausea and vomiting. STUDY DESIGN: The design was a systematic review and metaanalysis of trials revealed by searches. Randomized controlled trials comparing ginger with placebo to prevent postoperative nausea and vomiting and postoperative vomiting from Medline, IPA, CINAHL, Cochrane CENTRAL, HealthStar, Current Contents, bibliographies of retrieved articles, contact of authors, and experts in the field. Two reviewers selected studies for inclusion and independently extracted data. RESULTS: Five randomized trials including a total of 363 patients were pooled for analysis of preventing postoperative nausea and vomiting and postoperative vomiting. The summary relative risks of ginger for postoperative nausea and vomiting and postoperative vomiting were 0.69 (95% confidence interval 0.54 to 0.89) and 0.61 (95% confidence interval 0.45 to 0.84), respectively. Only one side effect, abdominal discomfort, was reported.

CONCLUSIONS: This meta-analysis demonstrates that a fixed dose at least 1 g of ginger is more effective than placebo for the prevention of postoperative nausea and vomiting and postoperative vomiting. Use of ginger is an effective means for reducing postoperative nausea and vomiting. J Med Assoc Thai. 2006 Oct;89Suppl 4:S130-6. The efficacy of ginger in prevention of postoperative nausea and vomiting aftermajor gynecologic surgery. Nanthakomon T, PongrojpawD.Department of Obstetrics and Gyecology, Faculty of Medicine, Thammasat University, Bangkok 12120, Thailand. OBJECTIVE: To study the efficacy of ginger in prevention of nausea and vomiting after major gynecologic surgery. STUDY DESIGN: Double blind randomized controlled trial. SETTING: Department of Obstetrics and Gynecology, Thammasat University Hospital, Faculty of Medicine, Thammasat University, Pathumthani, 12120, Thailand. MATERIAL AND METHOD: From March 2005 to April 2006, 120 patients whunderwent major gynecologic surgery were randomized into group A (n = 60) and group B (n = 60). The patients in group A received two capsules of ginger taken one hour before the procedure (one capsule contains 0.5 gram of ginger powder). The patients in group B received the placebo. The visual analog nausea score (VANS) and frequency of vomiting were evaluated at 0, 2, 6, 12, and 24 hours after the operation. RESULTS: The results demonstrated the statistically significant differences in nausea between group A (48.3%) and group B (66.7%). The VANS was lower in group A compared to group B at 2, 6, 12, and 24 hours. The most statistically significant differences occurred at 2 and 6 hour. The incidence and frequency of vomiting in group A were lower than group B. Side effects caused by ginger were not detected. CONCLUSION: Ginger has efficacy in prevention of nausea and vomiting after major gynecologic surgery. Safety of Ginger Food ChemToxicol. 2008 Feb;46(2):409-20. Epub 2007 Sep 18. Some phytochemical, pharmacological and toxicological properties of ginger (Zingiberofficinale Roscoe): A review of recent research. Ali BH, Blunden G, Tanira MO, Nemmar A. Department of Pharmacology and Clinical Pharmacy, College of Medicine and Health Sciences, Sultan Qaboos University, P.O. Box 35, Al Khod 123, Oman. Ginger (Zingiberofficinale Roscoe, Zingiberacae) is a medicinal plant that has been widely used in Chinese, Ayurvedic and Tibb-Unani herbal medicines all over the world, since antiquity, for a wide array of unrelated ailments that include arthritis, rheumatism, sprains, muscular aches, pains, sore throats, cramps, constipation, indigestion, vomiting, hypertension, dementia, fever, infectious diseases and helminthiasis. Currently, there is a renewed interest in ginger, and several scientific investigations aimed at isolation and identification of active constituents of ginger, scientific verification of its pharmacological actions and of its constituents, and verification of the basis of the use of ginger in some of several diseases and conditions. This article aims at reviewing the most

salient recent reports on these investigations. The main pharmacological actions of ginger and compounds isolated therefrom include immuno-modulatory, anti-tumorigenic, antiinflammatory, anti-apoptotic, anti-hyperglycemic, anti-lipidemic and anti-emetic actions. Ginger is a strong anti-oxidant substance and may either mitigate or prevent generation of free radicals. It is considered a safe herbal medicine with only few and insignificant adverse/side effects. More studies are required in animals and humans on the kinetics of ginger and its constituents and on the effects of their consumption over a long period of time. J Ethnopharmacol. 2000 Dec;73(3):513-20. The safety of a ginger extract in the rat. Weidner MS, SigwartK.Institute of Drug Analysis A/S, Symbion Science Park, Fruebjergvej 3, DK-2100, Copenhagen, Denmark. msw.ida@symbion.dk In three different studies on rats, the effects of a patented standardized ginger extract, EV.EXT 33, on blood glucose, blood coagulation, blood pressure and heart rate were investigated. EV.EXT 33 had no significant effect on blood glucose levels at the doses used. It also had no significant effects on coagulation parameters or on Warfarin-induced changes in blood coagulation, indicating that it did not interact with Warfarin. EV.EXT 33 neither decreases systolic blood pressure nor increases heart rate in the rat. As also seen from the literature, ginger is thus pharmacologically safe regarding the investigated aspects.

Ginger Cultivation, Ginger Processing and Ginger Products

Ginger is an herb with white or yellow flowers and dark green leaves and a thick root. It is a commonly used spice, which has originated in India. The spice is very common in India and China and is now used all over the world. It can be found in India, Malaysia, Africa, United States, West Indies, and all over the tropics. It forms an integral part of many Asian cuisines due to its digestive properties. Ginger root and ginger oil are also used as preservative and flavoring agent. Many products can be manufactured from ginger like dehydrated ginger, ginger candy, ginger powder, ginger oil and oleoresins and so on. Ginger is an important commercial crop with versatile applications. As condiment, ginger is used for flavoring many food products like tomato sauce or ketchup, salad dressings, meat sausages, gravies, pickles, curry dishes and so on. It is also used in many medicines as it helps digestion and absorption of food and has antiseptic properties. Ginger based products have wide range of applications in many industries like food processing, pharmaceutical, soft drinks, meat canning, confectionary, tobacco processing, soap making and so on. It is, therefore, necessary to assess market for the contemplated products before finalizing the production capacity. There are good export prospects as well. Ginger oil is obtained from the root of the herb Zingiberofficinale. The peculiar hot taste and pungent taste of ginger can be attributed to the presence of an acrid compound called gingerol. Most of the health benefits of ginger are due to Gingerol. The essential oil of ginger exhibits numerous precious benefits for the well-being of mankind. Varied in color tones, from pale yellow to a darker amber color; the oil also differs in viscosity, ranging from medium to watery. Ginger oil has rich sources of a multitude of chemical constituents including a-pinene, camphene, b-pinene, 1,8-cineole, linalool, borneol, y-terpineol, nerol,

neral, geraniol, geranial, geranyl acetate, b-bisabolene, and zingiberene. Gingers essential oil is extracted by steam distillation from the root of the plant. It is often blended with other essential oils to produce many different mixtures for many different ailments. Ginger works well when blended with atlas cedar wood, blue gum eucalyptus, frankincense, geranium, lemon, lime, Roman chamomile, rose, rosemary, sandalwood and vetiver. Ginger is usually available in three different forms: fresh (green) root ginger, Preserved ginger in brine or syrup, dried ginger spice or ground ginger spice. The processing of ginger products is an important practice in the food processing industry.

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Ginger Oil
Ginger is one of the most important and oldest of spices used in every food preparation. It has a warm pungent taste and a pleasant odor hence it is widely used for flavouring in various food preparation and beverages, ginger bread, soups, pickles and soft drinks. The oil is contained chiefly in the epidermal tissue; so unpeeled ginger has much appeal for distillation than peeled ginger. Cochin and Calicut (in India) produces the finest grade with the most delicate aroma and taste. For the extraction and distillation of this oil, both fresh green ginger used for the preparation of candied ginger (in sugar syrup) and dried or cured ginger applied as spice are used. Fresh ginger is sometimes used in the preparation of ginger wine or used as beverage in some countries. There are also various uses of dried ginger. It is a well accepted fact that India is the largest producer of ginger in the world, exporting in three forms ?fresh (green), pickled or processed and dry. There is a large market for both fresh and dried ginger. The main application of ginger oil are confectionary beverages and baked products. There is also a minor outlet for the perfumery industry. There is good potential for entrepreneurs in this field.

Plant capacity: 10 Kgs/Day

Plant & machinery: Rs. 5.35 Lakhs

Working capital: Rs. 18.45 Lakhs

T.C.I: Rs. 41.70 Lakhs

Return: 90.72%

Break even: 31.63%

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Ginger Cultivation & Storage

Ginger is mentioned in the early literature of China and India as a spice. Thus it is one of the earliest of known spices. It is also used for medicinal purpose. Major ginger producing areas of the world are India, Malayasia, China, West Africa and the West Indies. It is largely cultivated in Indian states especially in Kerala, Karnataka, Tamil Nadu, West Bengal, Bihar, H.P., U.P., Maharashtra, Nagaland etc. Mainly it is used as spice and manufacturing of suit and oil. Dry ginger and ginger products like oil, powder etc. has a very good domestic as well as export market. It can be assumed that there is requirement of more cultivation to meet the domestic and export demand.

Plant capacity: 1000 Hectare /Day & 500 MT Plant & machinery: Rs. 59.65 Lakhs Storage Capacity

Working capital: Rs. 25.48 Lakhs

T.C.I: Rs. 281 Lakhs

Return: 17.67%

Break even: 62.56%

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Dry Ginger To Green Ginger

Ginger is one of the oldest and most important spices, consists of the prepared and semi-dried rhizomes of ginger officinalehiscoe belonging to family ginger areas. Ginger possesses a warm pungent taste and pleasant smell hence its wide use as flavourant in numerous food preparations and beverages, baked food, confectionery, ginger bread, savory dishes, currie, soup, pickles and many other soft drinks. Ginger is consumed all over the world, particularly in tropical and warm countries. Ginger tea is regarded as a carminative to exes an ailing stomach and is used for this purpose through out the world. Ginger is used for producing ginger oil and oleoresin. There is good demand items. There is good scope for new investment.

Plant capacity: 1 ton/Day

Plant & machinery: 7 Lakhs

Working capital: N/A

T.C.I: 83 Lakhs

Return: 35.00%

Break even: 40.00%

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Ginger Powder
The ginger whole shall be the rhifume of ginger officinale rose in pieces irregular in stapes and size not less than 20mm. in length or in small cut pieces, pale brower in colour and fibrous with peel not entirely removed washed and dried in the sun. The material may be garbled by removing pieces that are too lighter and it may also be lime bleached. The dried rhizomes may also be ground into powder. It can be used as pharmaceuticals for the production of herbal medicines in the treatment of cold fever. It can be used as additive for the food supplement. Powder ginger has very good domestic as well as export market. Any new entrepreneur enter in this field will successful.

Plant capacity: 250 kg/Day

Plant & machinery: 17 Lakhs

Working capital: N/A

T.C.I: 95 Lakhs

Return: 45.00%

Break even: 43.00%

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Ginger Paste in Pouch/Black Container

Ginger is one of the most important vegetables, which is produced by cultivation process. It is one of the agro based products, which has good commercial as well as industrial value. It is basically used mostly in all of the houses as spice. Ginger can be preserved by food preservation process. It is processed by making paste and sterilized to keep it for long time. For making ginger paste, there is basic plant machineries

required, are grader, screening, paste making machine, steriliser, automatic filling, weight and packing machine etc. There is good quality control laboratory necessary for making good products for increasing the self life of product. There is pollution, produced from the plant, which can be solved by proper precaution. It has fair market growth. New entrepreneur may be successful by his hard workship and by his marketing intelligence. As a whole it is totally a fair project.

Plant capacity: 2 MT/Day

Plant & machinery: 35 Lakhs

Working capital: N/A

T.C.I: 211 Lakhs

Return: 56.00%

Break even: 36.00%

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Glazing & Preservation of Ginger

Ginger is botanically named as Z. officinal, which is the main source of ginger. Ginger is cultivated on a large scale in India. It is exported to other countries the world over. The major areas of usage of ginger is in the flavouring, seasoning and garnishing of food by domestic consumers. Fresh ginger is some time used in the preparation of ginger wine and in one or two countries the juice is used as a beverage. Substantial quantities of fresh ginger are also used in the preparation of sauce and pickles in both producing and importing countries. Preserved ginger in its crystalline form is used as a sweetmeat when preserved in syrup. It is mainly used as a dessert in its own right although it is also some time incorporated in such products as cakes, fruits salads, yoghurt for ice cream. New entrepreneur may come this fields and get profit.

Plant capacity: 1 ton/Day

Plant & machinery: 7 Lakhs

Working capital: N/A

T.C.I: 83 Lakhs

Return: 35.00%

Break even: 40.00%

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Ginger Oil (Super Critical Co2 Process)

Ginger is one of the most important and oldest spice used in every kinds of food preparation. There are two general types of ginger viz. fresh green ginger used for the preparation of candied ginger (in Sugar Syrup) and dried or cured ginger applied in the spiced trade for the distillation of its volatile oil. Ginger possesses a warm pungent taste and a pleasant odor, hence its wide use as a flavourant in numerous food preparation and beverages, ginger bread, soups, pickles, and many popular soft drinks. Like most pungent spices, ginger is consumed all over the world, particularly in tropical or warm countries. It dilates the superficial vessels of the spine, resulting first in a feeling of warm. There is good scope for new investment.

Plant capacity: 40 kg/Day

Plant & machinery: 158 Lakhs

Working capital: N/A

T.C.I: 282 Lakhs

Return: 26.00%

Break even: 58.00%

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Ginger (Dry, Powder, Flakes, Oil) & Garlic (Powder, Flakes, Oil) Processing Unit
The food processing industry is a strong component of the larger agro industrial sector. Dry ginger, ginger flakes, garlic flakes and dry powder are all vegetable processed products. In India there are some specific states where ginger and garlic are abundantly available. Processing of ginger and garlic combination is unique combination of vegetable processing which are mostly available throughout the year. Ginger oil and

garlic oil both are high valued spice oil. Both of the products are highly demanded items for processing in the dry form of ginger. There is good export market for both the products. In the manufacturing process there is environmental pollution arises, which can be solved by proper treatment. As a whole manufacturing of dry ginger, ginger powder, ginger flakes, garlic flakes, garlic powder & garlic oil is best items of the vegetable processing. There is good scope for new entrepreneurs.

Plant capacity: Garlic Flakes 750kg, Garlic Powder 750kg & Garlic Oil 10kg/Day, Ginger Dry 500kg, Plant & machinery: 57 Lakhs Ginger Powder 500kg, Ginger Flakes 500kg & Ginger Oil 10 kg/Day

Working capital: N/A

T.C.I: 265 Lakhs

Return: 37.00%

Break even: 42.00%

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GINGER PRODUCTS (Ginger Paste, Powder & Oil)

Ginger is the most important and one of the oldest spices used in every kinds of food preparation. It is one of the agro-based products, which has good commercial as well as industrial value. It is used mostly in all of the houses as spices. It is processed by making paste and sterilized to keep it for long time. Ginger powder can be used as pharmaceuticals for the production of herbal medicines in the treatment of cold fever. It can be used for the preparation of different variety of spices formulations. Fresh ginger is some time used in the preparation of ginger wine and the juice is used as beverage. There are few organized and some private companies, who are engaged in the manufacturing of ginger paste and ginger based products. There is nearly 3 5% growth rate per year observed of this product. There is a good scope for new entrants.

Plant capacity: 600 MT /Annum Ginger Paste,75 MT Plant & machinery: 85 Lakh

/ Annum Ginger Powder,6000 Ltrs. / Annum Ginger Oil

Working capital: -

T.C.I: Cost of Project : 232 Lakh

Return: 42.00%

Break even: 63.00%

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Ginger Storage
A genus of rhizomatous herbs distributed in the tropics of the world. Fourteen, species are reported to occur in India Z-officinale, which is the main source of ginger, is cultivated on a large scale in India. It is also used for medicinal purposes; major ginger-producing areas of the world are India, Malaysia, China, and West Indies. Two types of edible gingers are grown, the large type is known as chinese ginger and the small type known as Japanese Ginger. Only the former type is grown to any great extent. Preserved ginger is prepared by peeling off the thick scaly skin of the boiled roots, followed by boiling in a sugar solution. Dried ginger is the most common form in many areas and is of a light-buff coloration. Ginger oil is also available as food flavouring. There are two types of Indian ginger Cochin ginger, and Calicut ginger. Indian ginger is more starchy and is almost as pungent on Jamaican ginger but is less agreeable in odour. The ginger rhizome is to be stored from the time of harvesting in December to the time of sowing during April-May, a period of 250-300 days but it is a highly perishable item and is susceptible to attack by soil borne fungi, insects, and white ants, well developed and disease free rhizomes are selected for seed. The rhizomes are considered useful in diarrhea and colic and are sometimes used medicinally. The export market is also quite favourable for all these products. Hence, ginger cultivation yields good result for new investor and finds the trade is lucrative.

Plant capacity: 750 Ton

Plant & machinery: 3 Lakh

Working capital: -

T.C.I: 47 Lakh

Return: 52.00%

Break even: 40.00%

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Information
One Lac / Lakh / Lakhs is equivalent to one hundred thousand (100,000) One Crore is equivalent to ten million (10,000,000) T.C.I is Total Capital Investment We can modify the project capacity and project cost as per your requirement. We can also prepare project report on any subject as per your requirement. Caution: The project's cost, capacity and return are subject to change without any notice. Future projects may have different values of project cost, capacity or return.

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