| Customization: | Available |
|---|---|
| Certification: | ISO, Fssc, Halal, Kosher |
| Assay Method: | HPLC-MS, HPLC, UV |
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Introduction
Black garlic is fermented by fresh raw garlic. The skin temperature and humidity are fermented in the box for 60~90 days, allowing the food to ferment naturally, thus retaining the original flavor of raw garlic. An ingredient of raw garlic is based on the resistance of raw garlic. Oxidation and anti-acid effects increase exponentially, transforming a large amount of raw garlic itself into 18 kinds of amino acid proteins that the human body needs every day, and then quickly absorbed by the human body to strengthen the human immune system, restore physical fatigue, and maintain a positive effect on human health.
| Item | Specification |
| General Information | |
| Products Name | Black Garlic Extract |
| Botanical Name | Allium sativum |
| Part Used | Bulb |
| Physical Control | |
| Appearance | Brown Powder |
| Identification | Conform with standard |
| Odor&Taste | Characteristic |
| Loss on Drying | ≤5.0% |
| Ash | ≤5.0% |
| Particle Size | NLT 95% Pass 80 Mesh |
| Chemical Control | |
| Assay | Allicin |
| Total Heavy Metals | ≤10.0ppm |
| Lead(Pb) | ≤3.0ppm |
| Arsenic(As) | ≤2.0ppm |
| Cadmium(Cd) | ≤1.0ppm |
| Mercury(Hg) | ≤0.1ppm |
| Solvent residue | <5000ppm |
| Pesticide residue | Meet USP/EP |
| PAHs | <50ppb |
| BAP | <10ppb |
| Aflatoxins | <10ppb |
| Microbial Control | |
| Total Plate Count | ≤100,000cfu/g |
| Yeast&Molds | ≤1,000cfu/g |
| E.Coli | Negative |
| Salmonella | Negative |
| Stapaureus | Negative |
| Packing and Storage | |
| Packing | Packing in paper-drums and double food-grade PE bag inside. 25Kg/Drum |
| Storage | Store in a well-closed container away from moisture and direct sunlight, room temperature. |
| Shelf Life | 2 years if sealed and stored properly. |
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