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

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    2017-12-28 12:21

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Contact:Mr. Jack Liu(Mr.)  





Website: http://www.shzh-rubber.com/com/fraken/

Product Details

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 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