High Qualtiy Black Garlic & High Content Allicin Alliin - Garlic Extract

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 PowderCountry of Origin:P.R. ChinaBotanic Name:Allium Sativum L .Active Ingredient:AllicinItemSpecificationResultTest MethodActive IngredeintsAssay(ppm)Allicin yield ≥ 10000Complies-18 HPLCTotal Thiosulfinates yield ≥ 11000CompliesC-18 HPLCAlliin ≥ 21000CompliesC-18 HPLCGarnma-glutamyloysteines ≥ 20000CompliesC-18 HPLCTotal Sulfur:Varies/AOACPhysical ControlAppearanceFine powderCompliesVisualColorWhite to Light YellowCompliesVisualOdorOdorlessCompliesOrganolepticSieve Analysis100% pass 80 meshComplies80 Mesh ScreenLoss on Drying7% MaxCompliesCPhAsh5% MaxCompliesCPhChemical ControlHeavy metalsNMT 5ppmConform sAtomic AbsorptionArsenic (As)NMT 1ppmConformsAtomic AbsorptionTotal Mercury(Hg)NMT 1ppmConformsAtomic AbsorptionLead (Pb)NMT 0.5ppmConformsAtomic AbsorptionGMO StatusGMO FreeConforms/Pesticides ResiduesNMT1ppmConformsGas ChromatographyMicrobiological ControlTotal Plate Count10000cfu/g MaxConformsAOACYeast & Mold300cfu/g MaxConformsAOACColiforms10cfu/g MaxNegativeE.ColiNegativeNegativeAOACSalmonellaNegativeNegativeAOACStaph AureusNegativeNegativeAOACPseudomonas aeruginosaNegativeNegativeUSPPacking and StoragePackingPack in paper-drums and two plastic-bags inside.25Kg/DrumStorageStore in a well-closed container away from moisture and direct sunlight.Shelf Life2 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: 1Products 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: 12. Odorless Concentrated Garlic Liquid3. Odorless Garlic Oil: Alliin 1%, 2%4. Natural Garlic Oil: 50%, 20: 1, 10: 15. Odorless Garlic Powder6. Fermented Black Garlic(Aged Black Garlic): Whole bulb, Powder, Concentrated liquid7. Alliinase