natural extracted garlic oil

Details:

Garlic oil is a light yellow liquid with strong garlic smell, insoluble in water, partially soluble in ethanol. Although the main component in garlic oil is a thioether compound, it is chemically stable and can withstand 120 °C in a non-strong acid environment. The above high temperature does not easily decompose, but if it is exposed to ultraviolet light for a long time, decomposition can be induced.

Garlic oil is a light yellow liquid with strong garlic smell, insoluble in water, partially soluble in ethanol. Although the main component in garlic oil is a thioether compound, it is chemically stable and can withstand 120 °C in a non-strong acid environment. The above high temperature does not easily decompose, but if it is exposed to ultraviolet light for a long time, decomposition can be induced. It is obtained by steam distillation of bulbs of Liliaceae plant garlic (Allium sativum L.). To clarify the pale yellow to orange red liquid. And strongly irritating, like thiol. 1.050 ~ 1.0951.550 ~ 1.580. The main components are allyl propyl disulfide, diallyl disulfide, diallyl trisulfide, allicin and the like. Mainly produced in Egypt, China and so on. It is mainly used for the preparation of spice seasonings and also for medicines such as disinfectants. Garlic bulbs can be extracted from garlic oleoresin in organic solvents for use in the food industry.

Packaging and storage of products should be sealed in a cool, dry and dark place, shall not be stored together with poisonous and harmful goods. methods