Sodium Car Boxy Methyl Cellulose

8/6/2019 Sodium Car Boxy Methyl Cellulose

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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).
http://www.food-additives-china.com/sodium-carboxymethyl-cellulose.htmlhttp://www.food-additives-china.com/sodium-carboxymethyl-cellulose.htmlhttp://www.food-additives-china.com/sodium-carboxymethyl-cellulose.html#inquiryhttp://www.food-additives-china.com/sodium-carboxymethyl-cellulose.html


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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


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Anti Inflammatory -

J Med Food. 2005 Summer;8(2):125-32.

Ginger--an herbal medicinal product with broad anti-inflammatory actions.Grzanna R, Lindmark L,Frondoza CG.RMG Biosciences, Inc.

The anti-inflammatory properties of ginger have beenknown and valued for centuries. During the past 25years, many laboratories have provided scientificsupport for the long-held belief that ginger containsconstituents with antiinflammatory properties. The


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original discovery of ginger's inhibitory effects on prostaglandin biosynthesis in the early1970s has been repeatedly confirmed. This discovery identified ginger as an herbalmedicinal product that shares pharmacological properties with non-steroidal anti-inflammatory drugs. Ginger suppresses prostaglandin synthesis through inhibition ofcyclooxygenase-1 and cyclooxygenase-2. An important extension of this early work was theobservation that ginger also suppresses leukotriene biosynthesis by inhibiting 5-lipoxygenase. This pharmacological property distinguishes ginger from nonsteroidal anti-inflammatory drugs. This discovery preceded the observation that dual inhibitors ofcyclooxygenase and 5-lipoxygenase may have a better therapeutic profile and have fewerside effects than non-steroidal anti-inflammatory drugs. The characterization of thepharmacological properties of ginger entered a new phase with the discovery that a gingerextract (EV.EXT.77) derived from Zingiberofficinale (family Zingiberaceae) andAlpinagalanga (family Zingiberaceae) inhibits the induction of several genes involved in theinflammatory response. These include genes encoding cytokines, chemokines, and theinducible enzyme cyclooxygenase-2. This discovery provided the first evidence that gingermodulates biochemical pathways activated in chronic inflammation. Identification of themolecular targets of individual ginger constituents provides an opportunity to optimize and

standardize ginger products with respect to their effects on specific biomarkers ofinflammation. Such preparations will be useful for studies in experimental animals andhumans.

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 ofBiochemistry, 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, wedescribe its novel anti-angiogenic activity in vitro and in vivo. In vitro, [6]-gingerolinhibited both the VEGF- and bFGF-induced proliferation of human endothelial cells andcaused cell cycle arrest in the G1 phase. It also blocked capillary-like tube formation byendothelial cells in response to VEGF, and strongly inhibited sprouting of endothelial cellsin the rat aorta and formation of new blood vessel in the mouse cornea in response toVEGF. Moreover, i.p. administration, without reaching tumor cytotoxic blood levels, tomice receiving i.v. injection of B16F10 melanoma cells, reduced the number of lungmetastasis, with preservation of apparently healthy behavior.Taken together, these resultsdemonstrate that [6]-gingerol inhibits angiogenesis and may be useful in the treatment oftumors and other angiogenesis-dependent diseases.

Oncogene. 2005 Apr 7;24(15):2558-67.[6]-Gingerol inhibits COX-2 expression by blockingthe activation of p38 MAP kinase and NF-kappaB in phorbol ester-stimulated mouse skin.


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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 themolecular mechanisms underlying previously reported antitumor promoting effects of [6]-

gingerol in mouse skin in vivo. One of well-recognized molecular targets forchemoprevention is cyclooxygenase-2 (COX-2) that is abnormally upregulated in manypremalignant 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 tumorpromoter 12-O-tetradecanoylphorbol-13-acetate (TPA). Since the transcription factornuclear factor-kappaB (NF-kappaB) is known to regulate COX-2 induction, we attemptedto 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 bindingand transcriptional activities of NF-kappaB through suppression of IkappaBalphadegradation and p65 nuclear translocation. Phosphorylation of both IkappaBalpha andp65 was substantially blocked by [6]-gingerol. In addition, [6]-gingerol inhibited TPA-stimulated interaction of phospho-p65-(Ser-536) with cAMP response element bindingprotein-binding protein, a transcriptional coactivator of NF-kappaB. Moreover, [6]-gingerol prevented TPA-induced phosphorylation and catalytic activity of p38 mitogen-activated protein (MAP) kinase that regulates COX-2 expression in mouse skin. The p38MAP kinase inhibitor SB203580 attenuated NF-kappaB activation and subsequent COX-2induction 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 p38MAP kinase-NF-kappaB signaling pathway.

J Ethnopharmacol. 2005 Jan 4;96(1-2):207-10.Analgesic and anti-inflammatory activitiesof [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 isthe pungent constituent of ginger, were performed. Intraperitoneal administration of [6]-gingerol (25 mg/kg-50 mg/kg) produced an inhibition of acetic acid-induced writhingresponse and formalin-induced licking time in the late phase. [6]-Gingerol (50 mg/kg-100mg/kg) also produced an inhibition of paw edema induced by carrageenin. These resultssuggested that [6]-gingerol possessed analgesic and anti-inflammatory activities.

J Environ PatholToxicolOncol. 1999;18(2):131-9.Anti-tumor-promoting activities ofselected pungent phenolic substances present in ginger.

Surh YJ, Park KK, Chun KS, Lee LJ, Lee E, Lee SS.College of Pharmacy, Seoul NationalUniversity, 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 vanillylketones, including [6]-gingerol and [6]-paradol, and has been reported to possess a stronganti-inflammatory activity. These pungent substances have a vanilloid structure found inother chemopreventive phytochemicals, including curcumin. In our study, we found anti-tumor-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


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Surh YJ, Lee E, Lee JM. College of Pharmacy, Seoul National University, Shinlim-dong,Kwanak-gu, Seoul 151-742, South Korea. [email protected]

There has been a substantial body of data, supporting that dietary factors have a profoundimpact on prevention as well as etiology of human cancer. Capsaicin has been tested bymany investigators for its effects on experimental carcinogenesis and mutagenesis. Data in

the literature indicate that capsaicin has dual effects on carcinogenic and mutagenicprocesses. At present, there is no solid evidence that hot red and chili peppers or theirprincipal pungent ingredient capsaicin are carcinogenic in humans although results ofearly investigations with experimental animals exhibit the moderate tumorigenicity of thiscompound. In contrast, recent studies reveal substantial antigenotoxic and anticarcinogeniceffects of capsaicin, suggesting this compound as another important dietary phytochemicalwith a potential chemopreventive activity. Some pungent constituents present in ginger andother zingiberaceous plants have potent antioxidant and anti-inflammatory effects, andsome 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 freshginger. In this paper, the antioxidative effects of 6-gingerol were detected by DPPH andDCFH assays and, as predicted, 6-gingerol as an antioxidant was shown to protect HL-60cells from oxidative stress. Moreover, it induced cell death in promyelocytic leukemia HL-60 cells, caused DNA fragmentation and inhibited Bcl-2 expression in HL-60 cells. Theseresults 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 effectof 6-gingerol could be prevented by catalase. We suggest that 6-gingerol induced cell deathby 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 toits 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 postoperativenausea 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 studiedin a double-blind, randomized, controlled trial in 108 ASA 1 or 2 patients undergoinggynaecological laparoscopic surgery under general anaesthesia. Patients received oralplacebo, ginger BP 0.5g or ginger BP 1.0g, all with oral diazepam premedication, one hourprior to surgery. Patients were assessed at three hours postoperatively. The incidence ofnausea 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


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vomiting was 17, 14 and 31% in groups receiving 0, 0.5 and 1.0g ginger, respectively (oddsratio per 0.5g ginger 1.39 for nausea and 1.55 for vomiting). These results were essentiallyunchanged when adjustment was made for concomitant risk factors. We conclude thatginger BP in doses of 0.5 or 1.0 gram is ineffective in reducing the incidence ofpostoperative nausea and vomiting.

Br J Anaesth. 2000 Mar;84(3):367-71.Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinicaltrials.

Ernst E, Pittler MH. Department of Complementary Medicine, School of PostgraduateMedicine 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 trialsfor or against the efficacy of ginger for nausea and vomiting. Six studies met all inclusioncriteria and were reviewed. Three on postoperative nausea and vomiting were identifiedand two of these suggested that ginger was superior to placebo and equally effective asmetoclopramide. The pooled absolute risk reduction for the incidence of postoperativenausea, however, indicated a non-significant difference between the ginger and placebogroups 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 followingconditions: seasickness, morning sickness and chemotherapy-induced nausea. These studiescollectively favoured ginger over placebo.

Am J Obstet Gynecol. 2006 Jan;194(1):95-9.Comment in: Evid Based Nurs. 2006Jul;9(3):80

The efficacy of ginger for the prevention of postoperative nausea and vomiting: a meta-analysis.

Chaiyakunapruk N, Kitikannakorn N, Nathisuwan S, Leeprakobboon K, Leelasettagool C.

Department of Pharmacy Practice, School of Pharmaceutical Sciences, NaresuanUniversity, Phitsanulok, Thailand. [email protected]

OBJECTIVE: The aim of this study was to specifically determine the impact of a fixed doseof ginger administration, compared with placebo, on the 24-hour postoperative nausea andvomiting.

STUDY DESIGN: The design was a systematic review and metaanalysis of trials revealedby searches. Randomized controlled trials comparing ginger with placebo to preventpostoperative 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 forinclusion and independently extracted data.

RESULTS: Five randomized trials including a total of 363 patients were pooled foranalysis of preventing postoperative nausea and vomiting and postoperative vomiting. Thesummary relative risks of ginger for postoperative nausea and vomiting and postoperativevomiting were 0.69 (95% confidence interval 0.54 to 0.89) and 0.61 (95% confidenceinterval 0.45 to 0.84), respectively. Only one side effect, abdominal discomfort, wasreported.


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CONCLUSIONS: This meta-analysis demonstrates that a fixed dose at least 1 g of ginger ismore effective than placebo for the prevention of postoperative nausea and vomiting andpostoperative vomiting. Use of ginger is an effective means for reducing postoperativenausea and vomiting.

J Med Assoc Thai. 2006 Oct;89Suppl 4:S130-6.

The efficacy of ginger in prevention of postoperative nausea and vomiting aftermajorgynecologic surgery.

Nanthakomon T, PongrojpawD.Department of Obstetrics and Gyecology, Faculty ofMedicine, Thammasat University, Bangkok 12120, Thailand.

OBJECTIVE: To study the efficacy of ginger in prevention of nausea and vomiting aftermajor 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 patientswhunderwent major gynecologic surgery were randomized into group A (n = 60) andgroup B (n = 60). The patients in group A received two capsules of ginger taken one hourbefore the procedure (one capsule contains 0.5 gram of ginger powder). The patients ingroup B received the placebo. The visual analog nausea score (VANS) and frequency ofvomiting were evaluated at 0, 2, 6, 12, and 24 hours after the operation. RESULTS: Theresults 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 effectscaused by ginger were not detected. CONCLUSION: Ginger has efficacy in prevention ofnausea 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 andHealth Sciences, Sultan Qaboos University, P.O. Box 35, Al Khod 123, Oman.

Ginger (Zingiberofficinale Roscoe, Zingiberacae) is a medicinal plant that has been widelyused 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 arenewed interest in ginger, and several scientific investigations aimed at isolation andidentification of active constituents of ginger, scientific verification of its pharmacologicalactions and of its constituents, and verification of the basis of the use of ginger in some ofseveral diseases and conditions. This article aims at reviewing the most


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salient recent reports on these investigations. The main pharmacological actions of gingerand compounds isolated therefrom include immuno-modulatory, anti-tumorigenic, anti-inflammatory, anti-apoptotic, anti-hyperglycemic, anti-lipidemic and anti-emetic actions.Ginger is a strong anti-oxidant substance and may either mitigate or prevent generation offree radicals. It is considered a safe herbal medicine with only few and insignificantadverse/side effects. More studies are required in animals and humans on the kinetics ofginger and its constituents and on the effects of their consumption over a long period oftime.

J Ethnopharmacol. 2000 Dec;73(3):513-20.

The safety of a ginger extract in the rat. Weidner MS, SigwartK.Institute of Drug AnalysisA/S, Symbion Science Park, Fruebjergvej 3, DK-2100,

Copenhagen, Denmark. [email protected]

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 wereinvestigated. 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-inducedchanges in blood coagulation, indicating that it did not interact with Warfarin. EV.EXT 33neither decreases systolic blood pressure nor increases heart rate in the rat. As also seenfrom the literature, ginger is thus pharmacologically safe regarding the investigatedaspects.


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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,


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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, Preservedginger 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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Working capital: N/A T.C.I: 83 Lakhs


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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



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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


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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



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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




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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



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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


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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,

Ginger Powder 500kg, Ginger Flakes 500kg & Ginger

Oil 10 kg/Day

Plant & machinery: 57 Lakhs



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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


19/21

/ Annum Ginger Powder,6000 Ltrs. / Annum Ginger

Oil

Working capital: - T.C.I: Cost of Project : 232 Lakh


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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


20/21


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Information

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