Natural deodorization garlic processing new trick

Garlic is a highly nutritious and medicinal seasoning, widely used in cooking for its unique flavor and health benefits. However, one major drawback of garlic consumption is the strong, lingering odor it leaves in the mouth, which many people find unpleasant. This issue has led to social discomfort, with some individuals even covering their mouths when speaking after eating garlic. To address this problem, two natural deodorizing treatment solutions have been developed. These formulas effectively eliminate garlic odor while preserving the original nutritional value, taste, and color of garlic and its processed products. They are ideal for both personal use and industrial applications. The first formula (for 10kg of peeled garlic) consists of: - Phytic acid (food grade): 20–40g - Silica sol: 10g - Tap water: 20kg The second formula includes: - Phytic acid (food grade): 20–40g - Beta-cyclodextrin (food grade): 100–200g - Sodium ascorbate (food grade): 90–150g - Tap or deionized water: 20kg To prepare the solution, simply mix the ingredients in water at a temperature of 20–40°C until fully dissolved. The garlic should then be immersed in the solution for 5–7 days. After this period, the garlic is deodorized and can be consumed directly or further peeled and processed. Gas chromatography analysis of the gas exhaled after consuming deodorized garlic showed that the levels of methylthiol, ethanethiol, and propanethiol were significantly reduced—measured at 1.1×10⁻⁶, 1.1×10⁻⁶, and 0.9×10⁻⁶, respectively. This indicates that the deodorization process is highly effective and eliminates the offensive odor without compromising the quality of the garlic. The results demonstrate a clear improvement in user experience, making garlic more socially acceptable and enjoyable for all.

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Denilco Environmental technology(Suzhou)Co., Ltd. , https://www.wflood.com