High Quality Cosmetic Raws Black Garlic Extract Pure Powder CAS. 21593-77-1 99% Purity

• Customization: Available
• Powder: Yes
• Customized: Customized
• Model NO.: Black garlic extract
• Certification: GMP, HSE, ISO 9001, USP, BP
• Suitable for: Elderly, Children, Adult
• State: Solid
• Purity: >99%
• CAS No.: 21593-77-1
• Molecular Formula: C6h11no2s
• Molecular Weight: 161.22
• Transport Package: Bottle, Can, Drum, Plastic Container, Vacuum Packe
• Specification: powder
• Trademark: senwayer
• Origin: Wuhan, China
• HS Code: 2901100000
• Production Capacity: 2000kilograms Per Month

Product Description

High quality cosmetic raws  Black garlic extract pure powder  CAS.21593-77-1  99% purity

Product name	Black garlic extract
CAS No.	21593-77-1
Molecular Formula	C6H11NO2S
Molecular Weight	161.22
Purity	99%

How Black garlic is made from fresh garlic?

Black garlic is produced by fermenting whole bulbs of fresh garlic in temperatures of 65 to 80 deg C in a humidity-controlled room for nearly a month. After this, the garlic cloves will have turned black. To achieve a sweet, prune-like taste, the fermented garlic is left to oxidise in a clean room for 45 days.
Black garlic can be eaten raw or cooked in the same manner as fresh garlic.

What is S-Allyl cysteine (SAC) ?

Allyl cysteine (SAC) is an organic compound that is anatural constituent of fresh garlic. 

It is a derivative ofthe amino acid cysteine in which an allyl group hasbeen added to the sulfur atom. 

Allyl cysteine iscurrently being investigated as a potential cholesterol lowering agent and asa chemopreventive.