Shandong, China
Business Type:
Trading Company
Registered Capital:
1010000 RMB
Plant Area:
<100 square meters
Main Markets:
North America, South America, Eastern Europe, Southeast Asia, Africa, Oceania, Mid East, ...
Average Lead Time:
Peak season lead time: within 15 workdays
Off season lead time: within 15 workdays
OEM/ODM Service
Sample Available

Healthy, Delicious manufacturer / supplier in China, offering Fermented Single Black Garlic From Organic Garlic Supply, Best Quality Manufaecturer Strong Dehydrated Garlic Flakes Garlic Powder, Chinese Dehydrated Garlic Flakes Export Market Sliced Garlic and so on.

Gold Member Since 2019
Supplier Homepage Products garlic Fermented Single Black Garlic From Organic Garlic Supply

Fermented Single Black Garlic From Organic Garlic Supply

Min. Order: 1 Ton
Port: Qingdao, China
Production Capacity: 10, 000mt Per Year
Payment Terms: L/C, T/T, D/P, Western Union, Paypal, Money Gram
Place of Origin: Shandong Province
Moisture Content: 20%
Specification: 4.5cm, 4.5
Type: Normal White
Style: Whole
Color: Black

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Basic Info.

Model NO.
HH-008
Trademark
HaiHong
Transport Package
Box/Carton
Origin
Shandong Province
HS Code
08081000
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 PowderCountry of Origin:P.R. China
Botanic Name:Allium Sativum L .Active Ingredient:Allicin
ItemSpecificationResultTest Method
Active Ingredeints
Assay(ppm)Allicin yield ≥ 10000Complies-18 HPLC
 Total Thiosulfinates yield ≥ 11000CompliesC-18 HPLC
 Alliin ≥ 21000CompliesC-18 HPLC
 Garnma-glutamyloysteines ≥ 20000CompliesC-18 HPLC
 Total Sulfur:Varies/AOAC
Physical Control
AppearanceFine powderCompliesVisual
ColorWhite to Light YellowCompliesVisual
OdorOdorlessCompliesOrganoleptic
Sieve Analysis100% pass 80 meshComplies80 Mesh Screen
Loss on Drying7% MaxCompliesCPh
Ash5% MaxCompliesCPh
Chemical Control
Heavy metalsNMT 5ppmConform sAtomic Absorption
Arsenic (As)NMT 1ppmConformsAtomic Absorption
Total Mercury(Hg)NMT 1ppmConformsAtomic Absorption
Lead (Pb)NMT 0.5ppmConformsAtomic Absorption
GMO StatusGMO FreeConforms/
Pesticides ResiduesNMT1ppmConformsGas Chromatography
Microbiological Control
Total Plate Count10000cfu/g MaxConformsAOAC
Yeast & Mold300cfu/g MaxConformsAOAC
Coliforms10cfu/g MaxNegative 
E.ColiNegativeNegativeAOAC
SalmonellaNegativeNegativeAOAC
Staph AureusNegativeNegativeAOAC
Pseudomonas aeruginosaNegativeNegativeUSP
Packing and Storage
PackingPack in paper-drums and two plastic-bags inside.25Kg/Drum
StorageStore in a well-closed container away from moisture and direct sunlight.
Shelf Life2 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

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