Garlic Extract
1. Specification:
A. Allicin by HPLC, Odorless: 0.2%, 1%, 1.5%, 2%, 3%, 3.5%
B. Alliin by HPLC, Odorlesst: 1%, 2%, 3%, 4.5%, 5%, 50%, 90%, 98.5%
C. Extract ratio: 4: 1, 10: 1, 20: 1, 100: 1
2. Appearance: Light- yellow Fine Power, Deodorized
Test Method: Sulfur Measurement
3. Function: Protect the liver, Anti tumor, Lower blood lipids & Lower blood sugar
4. Packing: 25kgs/drum
| Product Name: |
Garlic Extract 1% Allicin Powder |
Country of Origin: |
P.R. China |
| Botanic Name: |
Allium Sativum L . |
Active Ingredient: |
Allicin |
| Item |
Specification |
Result |
Test Method |
| Active Ingredeints |
| Assay(ppm) |
Allicin yield ≥ 10000 |
Complies |
-18 HPLC |
| |
Total Thiosulfinates yield ≥ 11000 |
Complies |
C-18 HPLC |
| |
Alliin ≥ 21000 |
Complies |
C-18 HPLC |
| |
Garnma-glutamyloysteines ≥ 20000 |
Complies |
C-18 HPLC |
| |
Total Sulfur:Varies |
/ |
AOAC |
| Physical Control |
| Appearance |
Fine powder |
Complies |
Visual |
| Color |
White to Light Yellow |
Complies |
Visual |
| Odor |
Odorless |
Complies |
Organoleptic |
| Sieve Analysis |
100% pass 80 mesh |
Complies |
80 Mesh Screen |
| Loss on Drying |
7% Max |
Complies |
CPh |
| Ash |
5% Max |
Complies |
CPh |
| Chemical Control |
| Heavy metals |
NMT 5ppm |
Conform s |
Atomic Absorption |
| Arsenic (As) |
NMT 1ppm |
Conforms |
Atomic Absorption |
| Total Mercury(Hg) |
NMT 1ppm |
Conforms |
Atomic Absorption |
| Lead (Pb) |
NMT 0.5ppm |
Conforms |
Atomic Absorption |
| GMO Status |
GMO Free |
Conforms |
/ |
| Pesticides Residues |
NMT1ppm |
Conforms |
Gas Chromatography |
| Microbiological Control |
| Total Plate Count |
10000cfu/g Max |
Conforms |
AOAC |
| Yeast & Mold |
300cfu/g Max |
Conforms |
AOAC |
| Coliforms |
10cfu/g Max |
Negative |
|
| E.Coli |
Negative |
Negative |
AOAC |
| Salmonella |
Negative |
Negative |
AOAC |
| Staph Aureus |
Negative |
Negative |
AOAC |
| Pseudomonas aeruginosa |
Negative |
Negative |
USP |
| Packing and Storage |
| Packing |
Pack in paper-drums and two plastic-bags inside.25Kg/Drum |
| Storage |
Store in a well-closed container away from moisture and direct sunlight. |
| Shelf Life |
2 years if sealed and stored properly. |
Black garlic is fermentated under high temperature. It has the most powerful anti-oxidant ability. It can be tasted directly.
Black Garlic is used as a type of a food ingredient. It is made by fermenting whole bulbs of garlic at low temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of or even. No any additives are added and 100% natural.
We can provide Aged Black Garlic as follows:
1. Whole Bulb
2. Liquid 16%, 32%, 65%
3. Powder 3%, 10: 1
Products characteristics:
1. Its antioxidation capablility is significantly increased, 10 times higher than that of raw garlic, while the essential effectiveness of garlic is not reduced. Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count
2. The black garlic is obtained as a food without any additive only by self-aging. Its a simple and prescription for better health.
3. The content of polyphenol is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial sclerosis.
1. Garlic Extract
A. Allicin by HPLC, Odorless: 0.2%, 1%, 1.5%, 2%, 3%, 3.5%
B. Alliin by HPLC, Odorlesst: 1%, 2%, 3%, 4.5%, 5%, 50%, 90%, 98.5%
C. Extract ratio: 4: 1, 10: 1, 20: 1, 100: 1
2. Odorless Concentrated Garlic Liquid
3. Odorless Garlic Oil: Alliin 1%, 2%
4. Natural Garlic Oil: 50%, 20: 1, 10: 1
5. Odorless Garlic Powder
6. Fermented Black Garlic(Aged Black Garlic): Whole bulb, Powder, Concentrated liquid
7. Alliinase
Basic Info
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