As natural ingredients are used in the production of the garlic-yolk
product, it has been impossible to keep the delicate balance in the final
product. It has brought differences in the quality of the final product
depending on the garlic's level of oxidation, maturity, time of harvest,
place of growing, etc. As a result, the color, taste and smell were
varying, and the only solution has been the usage of PH-adjusters,
artificial coloring and aroma, stabilizers, in the form of chemicals and
other kinds of additives. In order to solve the problem of dispersed
quality, I use a natural material extracted from natural garlic, which
richly contains water-soluble organic sulfur compound S-allylcysteine.
This material is added to the garlic-yolk mixture after cooling it down
to normal temperature. As a result, this material eliminates the
differences of garlic and stabilizes the quality of the final product.
All this, by using natural ingredient only.
