Black Garlic Extract 1%-3%Polyphenol, Brand Name : KANO Phytochem

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 or tamarind. 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 45-60g100ml
sulphated ash ≤5.0%
gmo free
general status non-irradiated
chemical:
pb ≤3mgkg
as ≤1mgkg
hg ≤0.1mgkg
cd ≤1mgkg
microbial:
total microbacterial count ≤10000cfug
yeast & mold ≤1000cfug
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