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
|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|
Food: Seasonings, bakery, meat, instant food, puffed food and etc.
Beauty & Personal Care: aromatherapy
Medical: pharmaceutical raw material and health food.
PE bottle, PE barrel, or steel barrel (with PE inner).
Store in sealed containers, under cool and dry envirenment; avoiding direct sunshine. Shelf life is 18 months under required conditions.