Garlic P.E.| Garlic Extract| Allicin| Alliin

CERTIFICATE OF ANALYSISProduct Name: Garlic P.E.Origin of Material: ChinaLatin Name: Allium sativum L.Part Used: Garlic BulletBatch Number: MRG070415Date of Manufacture:Apr.15,2007Quantity: 200kgDate of Analysis:Apr.16,2007ANALYSISSPECIFICATIONRESULTSRemarkAppearanceLight-yellow fine powderCompliesVisualOdorDeodorizationCompliesOrganolepticTastedCharacteristicCompliesAssay(Allicin)1% Min1.12%Sieve Analysis100% pass 80 meshCompliesLoss on Drying5% Max.2.9%Sulphated Ash5%MaxCompliesExtract SolventAlcohol & WaterCompliesHeavy Metal5ppm MaxCompliesAASAs2ppm MaxCompliesAASResidual Solvents0.05% Max.NegativeGCMicrobiologyTotal Plate Count10000/g MaxCompliesYeast & Mold100/g MaxCompliesE.ColiNegativeCompliesSalmonellaNegativeCompliesConclusion:Conform with specification.Storage:In cool & dry place. Keep away from strong light and heat.Shelf life:2 years when properly stored.Quality Control :Yang Yuan Our advantages: 1. We have our own factory, the quality can be controlled very strictly. 2. Our certification: ISO9001/HACCP, Kosher, HALAL. 3. Our Purpose: Provide you excelsior quality, excellent service, prompt delivery. Product specification: Alliin 2%, Allicin 1%, Extract Ratio Sulfur Measurement Brief Introduction: Garlic (Allium sativa), is a plant with long, flat grasslike leaves and a papery hood around the flowers. The stalk rises directly from the flower bulb, which is the part of the plant used as food and medicine. The bulb is made up of many smaller bulbs covered with a papery skin known as cloves. The most active components of fresh garlic are an amino acid called alliin and an enzyme called allinase. When a clove of garlic is chewed, chopped, bruised, or cut, these compounds mix to form allicin, which is responsible for garlic's strong smell. Allicin, in turn, breaks down into other sulfur compounds within a few hours. Garlic also contains a wide range of trace minerals. These include copper, iron, zinc, magnesium, germanium, and selenium. In addition, garlic contains many sulfur compounds, vitamins A and C, and various amino acids. Main Functions: 1. With the effect of sterilization, inhibiting harmful germ and prevting disease; 2. Strengthening immunity, and promoting the healthy growth of birds, beasts and fishes; 3. Improving the quality of meat, milk and egg. Thus to improve food’s flavour; 4. Detoxicating, keeping health, and removing blood stasis. Applications: 1. Applied in food field, it is mainly as a functional food additives used in cookie, bread, meat products and so on; 2. Applied in health product field, it is often made into capsule to lower blood pressure and blood-fat; 3. Applied in pharmaveutical field, it is mainly used in treating bacterial infection, gastroenteritis and cardiovascular diseases; 4. Applied in feed additive field, it is mainly used in feed additive for protecting the poultry, livestock and fishes against the disease.