Family Name: Amaryllidaceae
Botanical Name: Allium Sativum L
Origin: China
Plant Part Used: Rhizome
Appearance: Off white colored powder
ODOUR: Warm and pungent charactristic of Garlic
FEMA: 2503
CAS: 8000-78-0
Physical State: Powder
Color: Off White
Vapor Pressure (mm Hg.): Not available
Boiling Point: Not available
Melting Point: N/A
Specific Gravity (H2O = 1): N/A
Refractive Index: N/A
Solubility in Water: Insoluble in Water
 
SPECIFICATION:
 

Property	Limits	Test Method
Moisture	<6.8%	GB/T5009.3-2010
Totao Ash	<5.5%	GB/T5009.4-2010
AIA	<0.5%	GB/T1279.9-91
HWI	<12.5%	GB12296-90
Foreign Material	None
Extraneous Material	None
Post Processing Treatments	None
Size	+45    2% max +80    25%max +100  50%max	ASTA
SO2	<230PPM	AOAC990.28
Standard Plate Count(cfu/g)	<300,000cfu/g	GB478.2-2010
Total Coliforms(mpn/g)	<300mpn/g	GB478.3-2010
Mold/Yeast(cfu/g)	<500cfu/g	GB4789.15-2010
Salmonella(cfu/g)	Negative/25g	GB4789.4-2010
E.coli(cfu/g)	<3mpn/g	GB4789.3-2010
Staphylococcus Aureus	Negative	GB4789.10-2010

 Storage: Store in full, tight containers in a cool place(15 to 25℃), protected from light.