Halal Certified Dark Brown 9001-73-4 Black Garlic Extract

• Certification: RoHS, BRC, ISO, FDA, HACCP, SGS, Kosher Halal
• Assay Method: HPLC-MS, GPC, HPLC, UV
• Application Form: Injection, Lotion, Suppository, Paste, Tablet, Capsule
• Application: Food, Health Care Products, Medicine
• State: Powder
• Extract Source: Black Garlic
• Model NO.: Extract
• Product Name: Black Garlic Extract
• Botanical Source: Allium Sativum L.
• Function: Strengthen The Immune System
• Appearance: Dark Brown Powder
• Active Ingredient: Allicin
• Taste: Sweet and Sour Without Stimulation
• Shelf Life: 2 Years
• Transport Package: Drum/Carton
• Specification: 25kg/Drum
• Trademark: VNI
• Origin: Shandong
• HS Code: 2932999099
• Production Capacity: 500, 000 Kg/Year

Product Description

Black garlic is a pure natural health food adopting international leading special biological fermentation, screening high quality garlic carefully, fermenting spontaneously after 60-90 days, soft and slippery, sweet and sour taste, black-jelly shape. In garlic fermentation process, the protein breaks down into amino acids, carbohydrates, especially allicin breaks into the odorless, low irritating and deoxidizing alliin, so the garlic become black one.

 

Product Name	Black Garlic Extract
Latin Name	Allium sativum L.
Active ingredient	Allicin
Part Used	Bulb
Appearance	Dark Brown Powder
Specification	Polyphenol 0.2% 0.8% 1% 2%; Allicin 2% 3%; S-ally-L- cystein 0.1%-5%
Cas No.	9001-73-4
Test Method	HPLC/UV

Detailed Photos

 1.Antioxidation capability of black garlic 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. S-arylcysteine that does not exist in raw garlic is generated, which is effective for preventing cancers, inhibiting cholesterol, improving arterial sclerosis, preventing heart diseases and alzheimers disease, etc.

3. The content of polyphenol of black garlic is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial sclerosis.

4. Black garlic smells natural garlic itself, but does not have intrinsic unpleasant smell of garlic coming out of a persons body with his breath after eating garlic.

5.The taste is sweet and sour without stimulation, black garlic, there is no garlic unique taste, but send out can arouse the appetite of the rich aroma.In order to retain a lot of moisture, the garlic is kept moist throughout the preparation process, and it has a similar appearance to the dried fruit.This is because over time fermentation and maturation the garlic protein is broken down into amino acids, carbohydrates are broken down into fructose, and garlic's alliin remains intact.