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What are the common specifications for garlic oil? Read this to understand

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Garlic oil is obtained by steam distillation of the bulbs of garlic (Allium sativum L.), a plant in the Liliaceae family. It is a clear, pale yellow to orange-red liquid with a strong, pungent odor resembling mercaptan. 1.050-1.095, 1.550-1.580. Its main components are allyl propyl disulfide, diallyl disulfide, diallyl trisulfide, allicin, etc. It is mainly produced in Egypt, China, and other countries. It is mainly used to prepare pungent seasonings, and also used in disinfectants and other pharmaceuticals. Garlic bulb

Garlic oil

　　garlicoil

It is obtained by steam distillation of the bulbs of garlic (Allium sativum L.), a plant in the Liliaceae family. It is a clear, pale yellow to orange-red liquid with a strong, pungent odor resembling mercaptan. 1.050-1.095, 1.550-1.580. Its main components are allyl propyl disulfide, diallyl disulfide, diallyl trisulfide, allicin, etc. It is mainly produced in Egypt, China, and other countries. It is mainly used to prepare pungent seasonings, and also used in disinfectants and other pharmaceuticals. Garlic bulbs can be extracted with organic solvents to obtain garlic oleoresin, which is used in the food industry.

[Chemical name]: Diallyl trisulfide

[English name] Allitridi

[Source]: Extracted from garlic or synthetically produced

Garlic-derived extract is mainly used in food, medicine, and health products

Synthetic production is mainly used for feed additives, but it causes significant pollution. Generally, producing one ton of garlic oil generates more than 10 tons of wastewater, which has a high salt content and a strong garlic odor, and spreads over a large area. In recent years, China has done a great deal of work in developing pollution-free synthesis processes, among which Weifang Lianzhong Biochemistry Co., Ltd. has been relatively successful

[Product information] Approved by the Ministry of Agriculture as a feed additive. Garlic oil is premixed with a certain carrier to become allicin, generally with a specification of 25% garlic oil content

[Properties]: A pale yellow to brownish-red volatile liquid with a strong garlic odor, insoluble in water, glycerol, and propylene glycol, etc., relative density 1.050-1.059, refractive index 1.550-1.580, relatively stable chemical properties, but easily inactivated when exposed to alkali.

[Active ingredients]: Propyl allyl disulfide, diallyl disulfide, diallyl trisulfide, diallyl sulfide, methyl allyl sulfide, and other volatile sulfur-containing compounds

[Functions]: sterilization and mold prevention, seasoning, feed additives, etc.

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