Pure Garlic Oil Extracted by Distillation for Food Flavours

Garlic oil Garlic is one of the most commonly used plants throughout the world for both culinary and medicinal purposes.The essential oil is extracted through the process of steam distillation, it is light yellow to orange in colour and has a strong, pungent garlic aroma.The steam distillation is the only way of producing garlic oil. Because there are no allicine and garlicin in fresh garlic. only when fresh garlic is chopped or crushed, the enzymealliinaseconvertsalliininto a series sulfides such asallicin and garlicin, which are responsible for the aroma of fresh garlic.Features of ProductionItemSpecificationMaterialFresh bulbs of garlicExtraction MethodSteam DistilledMain IngredientsAlicin, garlicinSterilization MethodHigh temperatureAppearanceLight yellow to orange oilOdorStrong garlic characteristic aroma and lightpungencyProperty100% volatile oilOdor Intensity1:500, 1g equivalent to 500g fresh garlicExtraction MediumUnpolluted ground waterSolubilitySlightly soluble in water, soluble in oil and organic solventsMoisture %<0.1Specific Weight1.050~1.095Refractivity1.550~1.580Optical Rotation±0°Pb ppm<0.1As ppm<0.1
Applications
Food: Seasonings, bakery, meat, instant food, puffed food and etc.Beauty & Personal Care: aromatherapy
Medical: pharmaceutical raw materialand health food.Package
PE bottle, PE barrel, or steel barrel (with PE inner).Storage
Store in sealed containers, under cool and dry envirenment; avoiding direct sunshine. Shelf life is 18 months under required conditions.