Allicin-Potential Capsules
3% or 5% is the usual label. Confirm the test is allicin yield, not only alliin.
Garlic Extract Powder
- Product Name
- Garlic Extract Powder
- Botanical Name
- 100% pure and natural Garlic
- Specification
- 3%, 5% Allicin
- Appearance
- Pale yellow to brown
- Test Method
- HPLC
- MOQ
- 1 kg
- Active Ingredient
- Allicin
- Shelf Life
- 2 years
Product Description
Garlic extract here is standardized to allicin, commonly about 3% or 5%, from garlic bulb. Fresh garlic’s allicin appears only after crushing; a powder holds a stabilized alliin-alliinase system or an allicin potential, depending on the process.
It is used in cardiovascular-style capsules and in some savoury seasonings. Odour-controlled grades and culinary powders are specified differently.
When buying, ask how “allicin” is measured (potential versus free) and whether the grade is deodorized.
Specification
| Product Name | Garlic Extract Powder | Botanical Name | 100% pure and natural Garlic |
|---|---|---|---|
| Specification | 3%, 5% Allicin | Appearance | Pale yellow to brown |
| Test Method | HPLC | MOQ | 1 kg |
| Active Ingredient | Allicin | Shelf Life | 2 years |
| Source | 100% pure and natural Garlic | Solubility | 100% soluble in water |
| Packaging | 1-5 kg / 25 kg (aluminum foil bag, carton, or cardboard drum) | COA | Available |
| Certificate | ISO 22000, FDA, BRC, IFS, SGS, Kosher, Halal, Organic (EU), USDA, HACCP, ISO 9001 | Quality | Non-GMO, Non-irradiation, Allergen Free, BSE/TSE Free |
| Sample | 10-50 g sample for evaluation | OEM Service | Private labeling, customized packaging, capsules and tablets |
Applications
Savoury Powders
Culinary grades care about flavour and microbial load. Supplement grades care about the marker.
Odour-Controlled
Say if the capsule must be deodorized. That process can change the assay.
Savoury Drinks
Only if odour and flavour are wanted. A deodorized grade is a different process.
Not Garlic Oil
Oil is a distilled flavour. This powder is an allicin-potential extract.
Seasonings
Culinary powders are judged on flavour and microbes. Supplement powders are judged on allicin potential.
Alliin Versus Allicin
Ask which number the method reports before you print allicin on the label.
FAQ
What allicin level should we specify?
Allicin, about 3% or 5%.
Does the certificate report free allicin or allicin potential?
Many powders report allicin that forms when alliin meets alliinase, not free allicin in the drum.
Which part of the garlic plant is used?
Garlic bulb.
What allicin levels are available?
About 3% and 5%.
What else belongs on a culinary lot?
Microbiology and whether the grade is deodorized. A supplement assay does not answer flavour.
What is the source?
Garlic bulb, Allium sativum.
