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Product Introduction

Garlic powder hpe san seng ai, slicing, npu n-gun n-gun n-gun yawm ai, n-gun n-gun n-gun n-gun n-gun n-gun n-gun n-gun ni hpe atsawm sha htum hkra galaw ai, shi a arawn alai nga ai bioactive compounds ni hpe makawp maga ya ai hku nna shapraw ai. 1990 ning hta, n-gun n rawng ai - an enzymatic hku nna, aldicin de galai shai wa ai, galu kaba ai- spectrum hpe n-gun jaw ai lam, lipid{{5}lowering, hte immunomodulatory atsam ni hpe madun dan ai. 2024 ning hta $ wan 870 daram manu dan ai ngu sawn la ai hte, dai hpe n-gun dat ni, hkamja lam malu masha ni, dusat ni a malu masha hta bang ai arung arai ni hta grai lang ma ai.

Madung masat masa ni:

Allicin atsam 3.5mg/g hta grau nna (sh) maren sha re ai (n-gun atsam)

6.5% (low{1}} n-gun 5% hta n-gun n law ai (sh) maren sha re.

Volatile sulfur gaw 0.3mL/100g hta grau kaba ai (sh) maren sha re.

Particle size: 80-120 mesh (standard), 300 mesh du hkra ultrafine

Hpaji masa sawk sagawn ai lam

1. Raw Material & Pre{1}} Tsi lajang ai lam

Amyu hpan lata ai lam:

Miwa Jinxiang White Garlic: Sau law law nga ai ( 4.2mg/g hta grau kaba ai (sh) maren sha re)

Spanish Purple Garlic: N-gun ja ai n-gun ( 0.45mL/100g hta grau kaba ai (sh) maren sha re)

Pre{0}} Tsi lajang ai lam:

45℃katsi ai hka hpe kashin ai (sfrouting enzyme ni hpe pat shingdang ya ai)

Argon- hpe makawp maga da ai slicing (n-gun yawm ai lam hpe shayawm ya ai)

2. Hpaji hparat hpe galaw ai

Enzyme hpe pat shingdang ai lam:

0.1% citric acid + 0.05% ascorbic acid lup ai (prevents browning)

Microwave enzyme inactivation (800W/90s, >95% alliin hpe n-gun jaw ai)

Multi- N-gun:

Nau ra	Temp./Aten	Yaw shada ai lam
Pre{0}}dry	50℃/2h	30% hka n-gun yawm ai hka n-gun yawm ai
Precicision-dry	40℃/4h	Volatile ni hpe makawp maga ai

Microencapsulation:

{0}}cyclodoxtrin gaw sulfides (60% n-gun jat ai lam hpe gram lajang ai) hpe shinggrup da ai.

Spray-}dry shang wa ai temp 140 hte maren (sh) maren sha re ai (salniin degradation hpe makawp maga ya ai)

3. Madung shamu shamawt ai lam ni

hte jak	Content Range	Bungli byin ai	Chyam dinglik ai lam
Munghpawm	3.0-5.5mg/g.	Allicin shawng nnan na .	HPLC (AOAC 990.28)
Kabu Gara	0.2-0.8mg/g.	Antithrombwi hpa	LC{0}}}}/MS
DADS	15-25% gaw sulfide .	nachying ja ai	GC-FP
Selenium (npawt nhpang)	0.8-3.5ug/g .	Antioxidant hte rau hpawng de ai	ICP- MS .

Product a akyu ni

✅ Makawp maga ai lam: Enteric- hpe hkap la ai pellets (pH 5.5 shapraw ai hta grau kaba ai (sh) dai hte maren) hpe n-gup n-gu n-gun yawm mat hkra pat shingdang ai

✅ Standized lata la ai lam: Deodorized type (0.1mL/100g hta grau n-gun n rawng ai (sh) maren sha) shing nrai, tsaw ai{2}}alliin amyu ( 6mg/g hta grau kaba ai (sh) maren sha re) hpe tsun ai.

✅ N hkru n kaja ai lam: Nano-silica hpe hkap la ai (30% grau kaja ai hka lim ai lam, 80% n law ai)

Application

1. Lusha hpaga lam

Blends hpe aten jaw ai:

Garlic seasoning: 40% powder + 20% onion powder + 10% yeast n-gun dat dat ai

Ready- hpe n-gun jaw ai jak ni: 15% powder + 3% Sichuan pepper + 2% phosphates

2. Hkamja lam hte seng ai arung arai ni

Myit masin hte sai lam: 50% powder + 30% nattokinase + 20% hpraw ai yeast hkaulan mam n-gun

Immunity: Freeze{0}}dried powder (allicin potential 5mg/g hta grau kaba ai (sh) maren sha re)

3. Dusat madu madu

Feed additive: Coated powder ( pelleting n nga ai, 85% asak hkrung lam hta grau kaba ai (sh) maren sha re)

Hka htung hkai ai hpe myit lawm shangun ai: 1:3 gaw beatine hte kayau nna (25% feeding jat ai)

4. Cosmetics

Antibacterial lata n-gun: 5% shaw la ai + triclosan- n lawm ai hku n-gun dat ai

Anti-hair sum mat ai shampoo: 0.5% kaja ai + caffeine complex

Packing & Nlung

Packing: 1kg/foil bag, 25kg/fiber dum ai (customzable)
Nlung: N-gun n rawng ai shara hta tawn da nna, nhtoi kaw na makawp maga da ai hte makawp maga da ai
Shelf Life: shata 24 (n hpaw shi ai masa hta)

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