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Authentic Garlic Oil 100% Pure Natural Garlic Essential Oil
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Authentic Garlic Oil 100% Pure Natural Garlic Essential Oil



Category: Garlic Oil
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Description

Product Description:

Authentic garlic oil 100% pure natural garlic essential oil is the volatile oil derived from garlic. It is usually prepared using steam distillation. People can use this authentic garlic oil 100% pure natural garlic essential oil as organic bird repellent by virtue of its characteristic odor. In addition, the garlic essential oil can be used as mosquito barrier garlic oil repellent.

Authentic garlic oil 100% pure natural garlic essential oil is supplied by Hefei Dielegance Biotechnology Co., Ltd. Garlic essential oil has a natural sulfur which repels insects, including mosquitoes, ticks, and fleas. Spraying garlic to keep insects away is not something new, farmers and master gardeners have been doing it for many generations.

Specification:

  • Product Name: Garlic Oil
  • Latin Name: Allium sativum L.
  • CAS NO.: 8000-78-0
  • Specification: Natural Identical
  • Active Ingredient: Allicin, Thioether Compound
  • Part Used: Garlic Seed/Bulb
  • Examination Basis: FCC Grade
  • Appearance: a clear yellow to red-orange liquid
  • Flavor: pungent odor and a flavor characteristic of garlic
  • Refractive Index (20℃): 1.550~1.580
  • Specific Gravity(20℃): 1.050~1.095
  • Diallyl disulfide(%):≥25
  • Diallyl trisulfide(%):≥25
  • Application: Savoury flavour; Food ingredients;  Cooked meat products; convenience food ; expanded food ; Baked food; Health
    products, medical raw materials.
  • Self Life: 24 months under cool and dry place
  • Package: 25KG/50KG Steel-HDPE Bucket

Transportation:

  • FEDEX, DHL, TNT, UPS Express door to door service by air
  • Shipping by sea
  • Shipping by air
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Garlic (Allium sativum), is a plant with long, flat grasslike leaves and a papery hood around the flowers. The stalk rises directly from the flower bulb, which is the part of the plant used as food and medicine. The bulb is made up of many smaller bulbs covered with a papery skin known as cloves. The most active components of fresh garlic are an amino acid called alliin and an enzyme called allinase. When a clove of garlic is chewed, chopped, bruised, or cut, these compounds mix to form allicin, which is responsible for garlic’s strong smell. Allicin, in turn, breaks down into other sulfur compounds within a few hours.
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: (+86)188 5606 3199
: simon@dielegancebiotech.com
: dielegance_biotech@hotmail.com

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