Natural Advantage has introduced natural diallyl disulfide (FEMA# 2028; synonym: allyl disulfide), which is one of the major characteristic compounds in garlic odor and flavor. It occurs naturally in cabbage, onion and garlic and is used in onion and garlic, soup, meat, seafood and other savory flavors. Use levels in finished goods is 0.02–5ppm.
This edition features the latest raw materials from industry suppliers, including Natural Advantage, Ventos, SAFC and more. Ingredients include natural diallyl disulfide, dipropyl disulfide, thyme oil colorless and more.
