| Certification: | RoHS, BRC, ISO, FDA, HACCP |
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| Assay Method: | HPLC-MS, HPLC, UV |
| Application Form: | Capsule |
| Application: | Food, Health Care Products, Medicine |
| State: | Powder |
| Extract Source: | Black Garlic Extract |
| Samples: |
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| Customization: |
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Product Name: Black Garlic Extract Certification:RoHS, BRC, ISO, FDA, HACCP |
KINGHERBS Black garlic is from the choice of fresh garlic, free from pollution, by the fermentation for 60 to 90 days. The Black garlic is a type of fermented garlic used as a food ingredient in Asian cuisine. It is made by fermenting whole bulbs of garlic at high temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or even tamarind.
(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
| ITEM | SPECIFICATION | RESULTS |
| Assay (By HPLC) | Total Valerenic acids≥0.8% | 0.82% |
| Appearance | Brown Fine Powder | Complies |
| Odor | Characteristic | Complies |
| Sulphated Ash | ≤5.0% | 2.15% |
| Loss On Drying | ≤5.0% | 3.45% |
| Sieve Analysis | 100% pass 80 mesh | Complies |
| Heavy Metals | ≤10ppm | Complies |
| Arsenic | ≤2 ppm | Complies |
| Lead | ≤2 ppm | Complies |
| Total Plate Count | ≤10000 cfu/g | Complies |
| Yeast & Mold | ≤1000 cfu/g | Complies |
| E.Coli | Negative | Complies |
| Salmonella | Negative | Complies |
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