Description
A standardized garlic extract preserving and concentrating allicin (the principal pungent sulfur compound generated when raw garlic is crushed) or its stable precursor alliin together with alliinase enzyme activity. Distinct from Black Garlic Extract (id 28502) which is built around S-allyl cysteine from fermented garlic.
Off-white to pale yellow free-flowing powder. Characteristic garlic odor (the pungent profile is a feature, not a defect, for allicin-positioned supplements).
We supply food-grade Garlic Allicin Extract from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Allicin 1 percent (standard supplement), Allicin 2 percent (premium grade), Allicin Yield 3 to 5 percent (alliin plus alliinase enzyme-system grades), and Allicin 30,000 ppm pharmaceutical-precursor concentrates.
Bulk and reduced-MOQ shipments. Batch-level COA covering allicin content (HPLC), alliin content, allicin yield from alliinase activity, residual solvents, heavy metals, and microbiology.
Introduction
Allicin is the thiosulfinate generated by the alliinase enzyme acting on alliin when raw garlic tissue is crushed or chopped. The compound is responsible for the characteristic pungent odor of fresh garlic and is the principal antimicrobial active in the raw clove. Allicin is chemically unstable, decomposing within hours at room temperature to a complex mixture of secondary sulfur compounds.
Commercial allicin-standardized garlic extracts use one of two approaches: (1) stabilized allicin powder produced by careful controlled-temperature processing of fresh garlic, or (2) alliin plus alliinase enzyme-system powders that generate allicin in situ when the supplement contacts moisture in the gut.
Recognized as a permitted food ingredient in most jurisdictions. Clinical evidence for cardiovascular endpoints is moderately supportive; antimicrobial activity in vitro is well documented but oral antimicrobial efficacy at supplement doses is more limited.
Strategic positioning targets the cardiovascular and immune-support supplement markets where allicin content is part of the marketing claim, distinct from odorless aged-garlic positioning.
Where it is used
- Cardiovascular and cholesterol-management dietary supplements
- Immune-support supplements (allicin has documented antimicrobial activity)
- Enteric-coated garlic supplement formats (to preserve allicin past stomach acid)
- Traditional herbal medicine products
- Functional foods and culinary fortification
- Natural antimicrobial applications in feed and pet food
- Garlic-positioned cold and flu supplement products
Technical data
| Item | Specification |
|---|---|
| Appearance | Off-white to pale yellow free-flowing powder |
| Allicin content (HPLC) | 1% / 2% (stabilized grades) |
| Allicin yield (alliin + alliinase grades) | 3% to 5% potential yield |
| Loss on drying | ≤ 5.0% |
| Heavy metals (as Pb) | ≤ 2 mg/kg |
| Total plate count | ≤ 1000 cfu/g |
| Source | Allium sativum dried clove |
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