In Sucesores de Arturo Carbonell we use Spanish garlic for the manufacture of our products. SPANISH garlic has a SUPERIOR QUALITY due to its greater flavor, smell and aroma. The responsible for the characteristic garlic aroma is the Allicin. The level of Allicin contained in Spanish garlic is substantially higher than the one contained in other origins. We work only and exclusively with fresh and seasonal products.
Refrigerated or freezed. It is used as spice, ingredient for seasonings, sauces, soups, meat, vegetable and fish preserves, ready-made meals, sausages and food flavourings.
The product is supplied in “100-400 Mesh”. It is used as spice, ingredient for meats, sausages, soups, sauces, food flavourings, ready-made meals, meat, vegetable and fish preserves, snacks and for animal feed
GARLIC LIQUID EXTRACT
Obtained by an ethyl alcohol maceration and extraction process.
The enzyme alliinase is present in the surface of Allium species and converts alliin into allicin, which is responsible for the aroma of fresh garlic. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.
This product is almost sterile due to its high content in allicin and ethanol. There is a variety suitable for human and animal consumption and another that is usually used in the manufacture of phytosanitary products.