Garlic oil is commonly produced in China with an annual crop around April - May. Oil production is secondary to the fresh garlic herb and the processing of garlic granules industry.

Garlic oil is an extract of Allium sativum L. bulb, a small perennial plant.

The oil itself is primarily used in both the food industry, as a flavouring industry.  Garlic's medicinal effects are primarily due to allicin content. 

Garlic oil is typically prepared using steam distillation, where crushed garlic is steamed with the resultant condensation containing the oil. Garlic oil contains volatile sulfur compounds such as diallyl disulfide, a 60% constituent of the oil. Steam-distilled garlic oil typically has a pungent and disagreeable odor and a brownish-yellow color.  Its odor has been attributed to the presence of diallyl disulfide. To produce around 1 gram of pure steam-distilled garlic oil, around 500 grams of garlic is required. Undiluted garlic oil has 900 times the strength of fresh garlic, and 200 times the strength of dehydrated garlic. 

Steam distillation is a separation process that consists in distilling water together with other volatile and non-volatile components. The steam from the boiling water carries the vapor of the volatiles to a condenser; both are cooled and return to the liquid or solid state, while the non-volatile residues remain behind in the boiling container.

If the volatiles are liquids not miscible with water, they will spontaneously form a distinct phase after condensation, allowing them to be separated by decantation or with a separatory funnel. In that case, a Clevenger apparatus may be used to return the condensed water to the boiling flask, while the distillation is in progress. Alternatively, the condensed mixture can be processed with fractional distillation or some other separation technique.

Steam distillation can be used when the boiling point of the substance to be extracted is higher than that of water, and the starting material cannot be heated to that temperature because of decomposition or other unwanted reactions. It may also be useful when the amount of the desired substance is small compared to that of the non-volatile residues. It is often used to separate volatile essential oils from plant material.^[1] for example, to extract limonene (boiling point 176 °C) from orange peels.

Steam distillation once was a popular laboratory method for purification of organic compounds, but it has been replaced in many such uses by vacuum distillation and supercritical fluid extraction. It is however much simpler and economical than those alternatives, and remains important in certain industrial sectors.^[2]

In the simplest form, water distillation or hydrodistillation, the water is mixed with the starting material in the boiling container. In direct steam distillation, the starting material is suspended above the water in the boiling flask, supported by a metal mesh or perforated screen. In dry steam distillation, the steam from a boiler is forced to flow through the starting material in a separate container. The latter variant allows the steam to be heated above the boiling point of water (thus becoming superheated steam), for more efficient extraction.^[3]

References

1.  Fahlbusch, Karl-Georg; Hammerschmidt, Franz-Josef; Panten, Johannes; Pickenhagen, Wilhelm; Schatkowski, Dietmar; Bauer, Kurt; Garbe, Dorothea; Surburg, Horst (2003). "Flavors and Fragrances". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a11_141. ISBN 3-527-30673-0.

2. ^ Zeki Berk (2018): Food Process Engineering and Technology, 3rd edition. 742 pages. ISBN 978-0-12-812018-7 doi:10.1016/C2016-0-03186-8

3. ^ Manuel G. Cerpa, Rafael B. Mato, María José Cocero, Roberta Ceriani, Antonio J. A. Meirelle, Juliana M. Prado, Patrícia F. Leal, Thais M. Takeuchi, and M. Angela A. Meireles (2008): "Steam distillation applied to the food industry". Chapter 2 of Extracting Bioactive Compounds for Food Products: Theory and Applications, pages 9–75. ISBN 9781420062397

Dielegance Biotechnology has devised a unique, dual-testing process, using both internal and external analysis to assure pure garlic oil supply.

Gas Chromatography Method
By using a gas chromatography method that measures the amount and type of volatile compounds present in garlic oil, analysts can see a typical 100% natural garlic oil profile. The differences in volatile profiles (the ratios of those peaks) combined with the use of chemometrics are used to identify the non-natural garlic oils, making this method an effective screening tool.

Carbon 14 (14C) Dating Method
Carbon-14 is a standard scientific dating method used to measure the “age” of the carbon atoms present in a molecule. This method is often used in archaeology to verify the date of artifacts.
Carbon has three natural isotopes: ¹²C, ¹³C, and ¹⁴C. The first two are stable. ¹⁴C decays predicatively over time.
How does carbon dating help identify synthetic materials present? Natural substances will have higher levels of ¹⁴C atoms. Synthetic substances, such as fossil fuel derived compounds, will be composed of carbon atoms that are without ¹⁴C.
Reviewing analytical results from both methods assures unadulterated, non-synthetic garlic oil supply.
At Dielegance Biotechnology, we test and qualify each raw material batch before we approve its use. For garlic oil, we review the analytical results of both methods to assure no synthetics are present.

Are you looking for the best Natural Garlic Oil FCC Grade? If so, Hefei Dielegance Biotechnology Co., Ltd. would be your trustworthy Natural Garlic Oil supplier and manufacturer in China. For more product details, you can check information on our product page Natural Garlic Oil or contact us via email address simon@dielegancebiotech.com