Garlic Extract

[ Latin Name ] Allium sativum L.
[ Specification ] 47.1% Allicin 
[ Detection method ] HPLC
[ Appearance ]  Light yellow powder
[ Part used ]  Bulb
[ Active Ingredient ]  Allicin
Function of Garlic Extract
1. Antibacterial sterilization;
2. Increasing food attractants;
3. Detoxification;
4. Mold deworming;
5. Improve meat quality;
6. Lower cholesterol levels;
COA of Garlic Extract
Sieve Analysis:  100% pass 80 mesh
Loss on Drying:  4.65%
Heavy Metals:  5ppm max
Arsenic (As): 1ppm max
Mercury(Hg): 0.5ppm max
Lead(Pd):  0.5ppm max
Total Plate Count: 1000CFU/g Max
Yeast and Mold:  100CFU/g Max
E.Coli: Negative
Salmonella:  Negative
About Garlic Extract
Garlic is the bulb of onion category plant of lily family. It is now the legendary herb which is widely used all over the world. 
Garlic is claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer.
Allicin is an organic compound obtained from garlic. It is also obtainable from onions, and other species in the family Alliaceae.This colourless liquid has a distinctively pungent smell. This compound exhibits antibacterial and anti-fungal properties. Allicin is garlic's defence mechanism against attacks by pests. 
[ Storage ]
Store in sealed containers at cool & dry place.
Protect from light, moisture and pest infestation.
[ Shelf life ]
24 months when properly stored
[ Package ]
Enterprise standard. Drums or cartons, 25kgs/drum(carton),2.5kg/bag, double vacuum plastic packing (vacuum sealed foil bags) inside.