Natural liquid extracts - Import export

The natural liquid extract of organic black garlic obtained by a cold extraction process was born at L'Etuverie. After several years of research and numerous trials using different extraction techniques, we succeeded in developing this extract, which is concentrated in S-Allyl-Cysteine (the molecule responsible for black garlic's main virtues and anti-oxidant properties). We have focused our research on ensuring that sufficient quantities of S-Allyl-Cysteine are present in our finished product, so that we can offer you the quintessence of our organic black garlic. Organic black garlic liquid extract is to black garlic what essential oil is to a plant: a natural concentrate. Eight drops a day in a glass of water gives you the equivalent of 600 micrograms of Allyl-Cysteine.

The unit for the liquid/liquid extraction operates in a countercurrent flow and is designed as a pulsed column with sieve trays and packing material alternatively. The working principle of this unit is based on the fact, that the two liquid phases are pressed through the holes of each sieve tray or through the packing respectively, forced by the used pulsation, thus one phase will be dispersed into the other. The large contact surface which will be formed by this specific design, makes the product exchange between the two phases highly efficient. During the return travel of the pulsator, the drops previously dispersed are agglomerating into a homogeneous phase. The light phase will be fed into the system at the lower end of the column, while the heavy phase is entering the tower at the upper end. Due to the gravitation, supported by the said pulsation, both phases are passing the column in countercurrent way and are withdrawn at the opposite ends.