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HomeGarlic Oil Garlic Extract Allicin Oil Wholesale
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Wholesale Natural food grade 100% pure organic garlic essential oil
100% Pure and Natural Organic Garlic Essential Oil

Garlic Extract Allicin Oil Wholesale



Category: Garlic Oil
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Description

Product Description:

Garlic extract allicin oil is the volatile oil derived from garlic. It is usually prepared using steam distillation. People can use this essential oil for food condiments, food seasoning and flavoring.

Our wholesale garlic extract oil contains the active ingredient allicin. Garlic extract allicin oil is supplied by Hefei Dielegance Biotechnology Co., Ltd. We are the 100% natural garlic oil suppliers and manufacturer in China for several years. Therefore, we have rich experience in the production and sales. Besides, we have established solid and long-term cooperation relationship with many famous food flavoring and seasoning companies.

Specification:

  • Product Name: Garlic Extract Allicin Oil
  • Latin Name: Allium sativum L.
  • CAS NO.: 8000-78-0
  • Specification: Natural
  • 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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Floor 4, Keyuan Mansion, No. 5, Tianyuan Road, Shushan District, Hefei, China 230031
: (+86)188 5606 3199
: simon@dielegancebiotech.com
: dielegance_biotech@hotmail.com

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