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Color | Yellow to red-orange | ||||
Smell | Pungent odor and a flavor characteristic of garlic | ||||
Appearance | Clear liquid | ||||
Main components | Thioether compound | ||||
Reference amount | Apply proper amount according to food technique. | ||||
Standard | FCC-USA | ||||
Storage | Store in a cool ventilated place | ||||
Shelf life | 3 Years | ||||
Technique characteristics | Processed by spray drying a solution of fresh garlic and water. | ||||

















