Product: Garlic Oil
Production Process：After the garlic is peeled and cleaned, it is produced by a special process, and the garlic oil is extracted by high-temperature distillation.
Main components： Garlic oil mainly contains propyl disulfide, sulfurized dipropylene, and disulfide disulfide.
Properties： Garlic oil is a colorless to light yellow volatile oily liquid with strong garlic smell and spicy taste.
Allicin(%) : 50-65
Refractive index (20 ° C) : 1.5590～1.5900
Relative density (20 ° C) : 1.0400~1.0950
Acid value mg .KOH/g : ≤ 20.0
Peroxide value, g/100g : ≤ 0.5
Arsenic (as As)% : ≤0.0002
Heavy metal (in Pb)% : ≤ 0.001
Features: Garlic oil has the flavor of raw garlic, no specific garlic odor, stable allicin content; not completely dissolved in ethanol.
Packing and storage: 1kg/drum、5kg/drum、10kg/drum、25kg /drum, stored at room temperature and protected from light, with a shelf life of 24 months, better storage in cold storage. Pay attention to prevent odor