| Customization: | Available |
|---|---|
| Certification: | RoHS, BRC, ISO, FDA, HACCP |
| Assay Method: | HPLC-MS, HPLC, UV |
|
Still deciding? Get samples of US$ 30/kg
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
| VHHYY |
|
Black garlic is fermented by fresh raw garlic. The skin temperature and humidity are fermented in the box for 60~90 days, allowing the food to ferment naturally, thus retaining the original flavor of raw garlic. An ingredient of raw garlic is based on the resistance of raw garlic. Oxidation and anti-acid effects increase exponentially, transforming a large amount of raw garlic itself into 18 kinds of amino acid proteins that the human body needs every day, and then quickly absorbed by the human body to strengthen the human immune system, restore physical fatigue, and maintain a positive effect on human health.
(1) Has a strong and extensive antibiotic ability.
(2) Because of its strong garlic odour, allicin can increase feed intake of the birds and fish.
(3) Flavors the meals with a uniform garlic smell and mask unpleasant odors of various feed components.
(4) Strengthen immune system, and promote healthy growth in poultry and fish.
(5) Allicin's garlic odour is effective in repelling flies, mites and other insects from the feed.
(1) Health product field, it is usually made into capsule to lower blood pressure and blood-fat and delay senility.
(2) Food field, it is mainly used for natural flavour enhancer and widely used in biscuit, bread, meat products and etc.
(3) Feed additive field, it is mainly used in feed additive for developing the poultry
| Analysis Items | Specifications | Results | Methods used | ||||
| Identification | Positive | Conforms | TLC | ||||
| Appearance | Fine yellowish brown to brown powder | Conforms | Visual test | ||||
| Odor & Taste | Characteristic | Conforms | Organoleptic test | ||||
| Particle Size | 98% through 80 mesh | Conforms | AOAC 973.03 | ||||
| Solubility | Soluble in water | Conforms | AOAC 973.03 | ||||
| Black Garlic Polyphenols | 1% | 1.2% | / | ||||
| Loss on Drying | NMT 5.0% | 3.40% | 5g /105ºC /2hrs | ||||
| Ash Content | NMT 5.0% | 3.26% | 2g /525ºC /3hrs | ||||
| Extract Solvents | Water | Conforms | / | ||||
| Heavy Metals | NMT 10ppm | Conforms | Atomic Absorption | ||||
| Arsenic (As) | NMT 1ppm | Conforms | Atomic Absorption | ||||
| Lead (Pb) | NMT 3ppm | Conforms | Atomic Absorption | ||||
| Cadmium (Cd) | NMT 1ppm | Conforms | Atomic Absorption | ||||
| Mercury(Hg) | NMT 0.1ppm | Conforms | Atomic Absorption | ||||
| Sterilization Method | High temperature & pressure for a short time of 5~10 seconds | ||||||
| Microbiological Data | Total Plate Count < 10,000cfu/g | Conforms | GB 4789.2 | ||||
| Total Yeast & Mold < 100cfu/g | Conforms | GB 4789.15 | |||||
| E. Coli to be negative | Negative | GB 4789.3 | |||||
| Escherichia coli to be negative | Negative | GB 4789.10 | |||||
| Salmonella to be negative | Negative | GB 4789.4 | |||||
){kind=link}