High Qualtiy Black Garlic & High Content Allicin Alliin - Garlic Extract
Basic Info
Model No.: GLE
Product Description
Model NO.: GLE Application Form: Paste, Tablet, Capsule, Pill Application: Food, Health Care Products, Medicine Botanical Name: Allium Sativum L. Form: Powder Raw Material: Plants Trademark: Fraken Specification: Export HS Code: 293890 Certification: ISO, HACCP Extraction Process: Physical State: Powder Color: Light Yellow Storage Method: Normal Packaging Material: Drum Transport Package: 25kgs/Drum Origin: China 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
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 Contact us if you need more details on Garlic Extract. We are ready to answer your questions on packaging, logistics, certification or any other aspects about Allicin、Alliin. If these products fail to match your need, please contact us and we would like to provide relevant information.
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 Contact us if you need more details on Garlic Extract. We are ready to answer your questions on packaging, logistics, certification or any other aspects about Allicin、Alliin. If these products fail to match your need, please contact us and we would like to provide relevant information.
Product Categories : Plant Extract
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