Pure Garlic Oil Extracted by Distillation
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Price:
Negotiable
- minimum:
- Total supply:
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Delivery term:
The date of payment from buyers deliver within days
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seat:
Shandong
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Validity to:
Long-term effective
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Last update:
2017-12-19 09:27
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Browse the number:
137
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JANESTIC CO., LTD.
- Contactaixin:
Miss Jane Li(Mr.)
- Email: telephone: phone:
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Arrea:
Shandong
Address:Dinghao Square, No. 44 South Industrial Road Jinan, Jinan, Shandong, China
- Website:
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Garlic oil
Garlic is one of the most commonly used plants throughout the world for both culinary and medicinal purposes. The essential oil is extracted through the process of steam distillation, it is light yellow to orange in colour and has a strong, pungent garlic aroma. The steam distillation is the only way of producing garlic oil. Because there are no allicine and garlicin in fresh garlic. Only when fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into a series sulfides such as allicin and garlicin, which are responsible for the aroma of fresh garlic.
Features of Production
Applications
Food: Seasonings, bakery, meat, instant food, puffed food and etc.
Medical: pharmaceutical raw material and health food.
Package
PE bottle, PE barrel, or steel barrel (with PE inner).
Storage
Store in sealed containers, under cool and dry envirenment; avoiding direct sunshine. Shelf life is 18 months under required conditions.
Garlic is one of the most commonly used plants throughout the world for both culinary and medicinal purposes. The essential oil is extracted through the process of steam distillation, it is light yellow to orange in colour and has a strong, pungent garlic aroma. The steam distillation is the only way of producing garlic oil. Because there are no allicine and garlicin in fresh garlic. Only when fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into a series sulfides such as allicin and garlicin, which are responsible for the aroma of fresh garlic.
Features of Production
Item | Specification |
Material | Fresh bulbs of garlic |
Extraction Method | Steam Distilled |
Main Ingredients | Alicin, garlicin |
Sterilization Method | High temperature |
Appearance | Light yellow to orange oil |
Odor | Strong garlic characteristic aroma and light pungency |
Property | 100% volatile oil |
Odor Intensity | 1:500, 1g equivalent to 500g fresh garlic |
Extraction Medium | Unpolluted ground water |
Solubility | Slightly soluble in water, soluble in oil and organic solvents |
Moisture % | <0.1 |
Specific Weight | 1.050~1.095 |
Refractivity | 1.550~1.580 |
Optical Rotation | ±0° |
Pb ppm | <0.1 |
As ppm | <0.1 |
Applications
Food: Seasonings, bakery, meat, instant food, puffed food and etc.
Beauty & Personal Care: aromatherapy
Medical: pharmaceutical raw material and health food.
Package
PE bottle, PE barrel, or steel barrel (with PE inner).
Storage
Store in sealed containers, under cool and dry envirenment; avoiding direct sunshine. Shelf life is 18 months under required conditions.