Garlic oil

Key Attributes.

Latin Name: Allium sativum L. Description: Garlic is the bulb of onion category plant of Lily family. The volatile oil obtained by steam distillation from the crushed bulbs or cloves of the common garlic plant. It is a clear yellow to reddish orange liquid having a strong pungent odor and a characteristic of garlic. It is soluble in most fixed oils and in mineral oil. It may be incompletely soluble in alcohol. It is insoluble in glycerin and in propylene glycol. Function: 1.Antibiosis and stronger bacteriostasis; 2.Flavour and can improve fodder quality; 3.Improve immunity and stronger our health; 4.Reduce toxin and expelling parasite, mould proof and keep fresh; 5.Non-toxic and no side effects; 6.Relieve pain, cough, headache and laryngalgia. Active Ingredient: Allicin; Volatile Oil. Allicin: CAS#: 539-86-6. Molecular Formula: C6H10OS2 Molecular Weight: 162.27 Properties: This product is light yellow to orange-red liquid, with a special spicy garlic flavor. Relative Density: 1.040-1.090 Specific Gravity:1.0875 Refractive Index: 1.5745 Specific Rotation: 90° Executive Standard: USA fcc Solubility: Soluble in70% ethanol and Organic solvents Specification: Allicin 47.1% Characteristic: 1. Green feed grade garlic oil 98%; 2. Low residue allyl chloride; 3. Improve animal survival rate,promote growth and healthy; 4. ISO9001 certificated.