Pure Garlic Extract
Garlic extract, standardized by allicin (1%-5%), available as a light yellow powder for various manufacturing uses.
Technical specification
- Specification
- Allicin 1%-5%, 10:1, 20:1
- Appearance
- Light Yellow Powder
- Shelf life
- 2 Years
- Certifications
- Organic, FDA, ISO, Kosher, Halal
Description
Allicin (diallylthiosulfinate) is a key defense molecule from garlic (Allium sativum L.). It is produced upon tissue damage from the non-proteinogenic amino acid alliin (S-allylcysteine sulfoxide) in a reaction catalyzed by the enzyme alliinase. The product is supplied as a light yellow powder, standardized by allicin content (1%-5%) or by extraction ratio (10:1, 20:1). CAS number: 539-86-6. Shelf life is 2 years. Certifications such as Organic, FDA, ISO, Kosher, and Halal confirm compliance with international quality standards. The extract is intended for use in the food, pharmaceutical, and cosmetic industries. Important technological properties include its stability and the ability to be incorporated into various formulations. Purchasers should pay attention to the percentage of allicin content and the availability of relevant documentation.
Applications
Used in the food industry for flavoring, as well as in the production of feed additives and other products.
Documents
Documents are shared on request after company verification.