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Garlic drapes, how are they made?

  1. No doctor should deny that garlic is of great importance for health, and in particular for the blood vessels. So we all have to learn how to use fresh garlic, but it can also be useful to do an occasional cure with garlic preparations. But how are those dragees and tablets made?

The cultivation of garlic for medical use.

  1. The garlic, Allium sativum, for the production of dragees, is grown in Central China. The plants are grown every year in the same region, in the same soil and in the same climatic conditions. In this way it can be ensured that the composition of the raw garlic, and in particular the alliin content, continues to meet the strictest quality requirements year after year. In Central China no pesticides or fertilizers are used in garlic cultivation. The garlic is harvested every year between the end of May and mid-June. Approximately 1,500 tons of fresh garlic are required for the average annual production of dragees. The first checks for the alliin content are carried out on the spot on a representative number of product samples. Only when the content is found to be high enough, the garlic is released for further processing.

Production of garlic powder

  1. After harvesting garlic bulbs are peeled and washed. The garlic cloves are then cut into slices which are exposed to a warm air flow of 50 to 60 ° C for several hours. It is of the utmost importance that these slices have an optimal thickness, on the one hand to minimize the conversion of allicin by activated alliinase, and on the other hand to ensure an even and stable drying process.

Production of the garlic dragees.

  1. During the dragees production process, the garlic powder is mixed with a number of inactive tabletting substances and then compressed into a compact core. Only a direct tabletting process, i.e. without the addition of water or organic solvents, offers the guarantee that no active ingredients are lost during the production process. The cores are then covered with a thin layer to protect them from moisture and prevent unwanted odors. Then a layer of different carbohydrates is applied around the cores. For diabetics it is important to know that the carbohydrates used for this purpose represent less than 0.01 dietary unit per tablet. The dragees made by this process remain chemically stable for about 14 years and do not show the slightest loss of active ingredients during that period.

Garlic Powder Quality Control.

  1. Quality guarantee In the production of dragees based on garlic powder, the quality assurance should not be limited to an analysis of alliin. Likewise, it must be checked whether there is sufficient active alliinase (enzyme) for the release of allicin.

Look standardization

  1. The quality of a modern garlic preparation does not only depend on a high alliin content and active alliinase. It is also important that each dragee releases the same amount of allicin. Since one allicin molecule is chemically formed from two alliin molecules, the numerical value of the allicin concentration should be approximately half the numerical value of the specified amount of alliin.

Side Effects of Garlic.

  1. No side effects of garlic dragees have been reported so far. Very exceptionally, mild allergic reactions have been reported, mainly in the form of skin irritations which then only occurred after several weeks of ingestion or after prolonged exposure to fresh garlic or garlic products.

Smell of garlic.

  1. According to currently available information, there is a close correlation between the effectiveness of looking ingredients and the typical garlic odor. This odor formation is mainly due to the sulfur-containing metabolites that occur in allicin. After eating fresh garlic, this typical odor is immediately perceptible in the oral cavity, in a second phase this odor is also spread through the breath and the sweat glands of the skin.

  2. According to currently available information, there is a close correlation between the efficacy of looking ingredients and the typical garlic odor. This odor formation is mainly due to the sulfur-containing metabolites that occur in allicin. After eating fresh garlic, this typical smell is immediate



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