1.Introduction of Black Glarlic Extract

 Black garlic is a type of caramelized garlic (a Maillard reaction, not fermentation) first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar[1] or tamarind.[2] Black garlic's popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine.

2.Product Details  

Botanical Source: Allium sativum L.   

Part used: Bulb

Specification: 10:1,1%-3%Polyphenol

Appearance Brown fine powder

  Flavor & Odor Characteristic

  Particle size 100% pass 80 mesh

Physical:

  Loss on Drying ≤5.0%

Bulk density 45-60g/100ml

Sulphated Ash ≤5.0%

GMO Free

General Status Non-irradiated

Chemical:

  Pb ≤3mg/kg

  As ≤1mg/kg

  Hg ≤0.1mg/kg

  Cd ≤1mg/kg

Microbial:

  Total microbacterial count ≤10000cfu/g

  Yeast & Mold ≤1000cfu/g

  E.Coli Negative

  Staphylococcus aureus Negative  

  Salmonella             Negative

  Enterobacteriaceaes     Negative

3.Main functin:

1. Anti-oxidant,anti-aging..

2. Anti-cancer,anti-tumor.

3. Enhance immunity .

4. Regulating blood sugar levels.

5.Anti-inflammatory