Light yellow Garlic Extract 1–5% Allicin / 3–5% Alliin powder from Allium sativum bulb

Garlic Extract 1–5% Allicin / Alliin

Garlic extract is prepared from the cloves of Allium sativum in their fresh, unaged form, and not from black garlic, aged garlic or garlic oil. Ethanol extraction takes up the sulfur compounds of the clove, and the liquor is dried to a light yellow powder with the characteristic garlic odor.

The grade range is 1–5% allicin and alliin by HPLC, and the primary grade is the 5% end. The powder is 80 mesh and water soluble. The 1% grade suits savory blends and drink powders, while the 5% grade carries a higher marker load for compact capsules and tablets.

SKU: BOT-STX-0024 Category: Standardized Extracts Tags: Ethanol Extracted, Garlic, Root & Rhizome, Seasonings & Sauces, Softgels & Oil Fills, Standardized Extracts

Allicin and Alliin Standardization & Grades

Alliin is the main sulfur compound of intact garlic, an amino acid sulfoxide stored in the clove. Allicin does not exist in the intact bulb. It forms within seconds when crushing brings alliin into contact with the enzyme alliinase, and it is the source of the sharp smell of fresh garlic. A figure for allicin in a dry powder therefore usually describes how much allicin the powder can generate, not allicin that is present. The botanical entity is Allium sativum L., and the part used is the clove of the bulb.

Grade	Assay & Method	Where It Fits
1% Allicin / Alliin	HPLC	Savory blends and drink powders
5% Allicin / Alliin	HPLC	Capsules and tablets with small fill

The range from 1% to 5% covers two different dose levels. The 5% grade supplies a marker load from a small fill and suits capsules and tablets. The 1% grade is closer to a garlic concentrate, so it carries more of the clove matrix, and it suits savory blends and drink powders where a strong garlic note is wanted. Garlic is also supplied in aged forms. The Aged Garlic Extract 0.5%+ S-Allyl Cysteine is aged for a long period in a liquid, the Black Garlic Extract 1–5% SAC / Alliin is aged by heat and humidity, and the Black Garlic Extract Powder is a 10:1 ratio extract of the aged bulb. These carry a different chemistry and a different smell, and none of them is interchangeable with fresh garlic extract. The smell of the fresh form is itself a feature: it signals that the sulfur compounds of the clove have not been converted by aging.

Allicin and Alliin Analysis & Purity Risks

Both grades are measured by HPLC, which separates alliin and the allicin-derived peaks and quantifies them against reference standards. Allicin is unstable. In water it breaks down into oil-soluble sulfides such as diallyl disulfide and trisulfide and into ajoene, so the result depends on how fast the sample was prepared, at what temperature and in which solvent. A UV total or a sulfur-based figure would add all sulfur compounds and cannot be converted into an HPLC result.

Sample preparation is the main source of variation. The powder is dissolved, filtered and injected within a short time, because the enzyme reaction that makes allicin continues in solution and the peaks change while the sample stands. A method that stops the reaction, for example by acidifying or by chilling the sample, gives a more repeatable alliin result.

Two numbers can look alike but describe different things. An alliin figure counts the precursor that is present in the powder. An allicin figure counts what has formed, or what can form once water is added and the enzyme acts. A certificate should name the quantity that was measured and the procedure that produced it, because a sample that is left to stand before injection will show a different allicin result from one that was injected at once.

The chromatographic pattern identifies the route. A fresh garlic extract shows a strong alliin peak and the early products of enzymatic conversion. An aged or black garlic extract shows little alliin and a strong background of water-soluble sulfur compounds and sugars.

Purity risks follow from the naming. Garlic extract, aged garlic extract and black garlic extract are sold under similar names, and a mismatch between name, marker and assay is the main source of confusion. Only the clove of the bulb is used, and not the leaves, scapes or bulbils.

Typical Specifications

Specification Item	Product Information
Latin Name	Allium sativum
Plant Part	Root & Rhizome
Processing	Ethanol Extraction
Compound Class	Organosulfur Compounds
Common Name	Garlic
Ingredient Type	Standardized Extract
Marker Compound(s)	Allicin (formed from alliin) and alliin (organosulfur compounds)
Primary Grade	5% Allicin / Alliin (HPLC)
Available Grades	1% · 5% Allicin / Alliin (HPLC)
Appearance	Light Yellow powder
Solubility / Dispersibility	Water Soluble
Quality Parameters
Moisture (LOD)	≤5.0%
Total Ash	≤5.0%
Particle Size	80 mesh
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤1,000 cfu/g · Yeast & Mold ≤100 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Applications by Grade

5% Grade for Compact Capsules

The 5% grade carries the marker at high load, so a capsule or tablet reaches its target in a small fill. The powder has a strong garlic odor that can pass through poorly sealed packaging, so use an enteric or odor-masking coat where the market expects it.

1% Grade in Savory Seasoning Blends

Savory blends use the 1% grade for a defined garlic note that is more even than raw powder. The extract dissolves in hot liquids, and the odor develops as the blend is wetted, so add it near the end of the cook.

1% Grade in Drink Powders

Drink powders carry the 1% grade in tomato, vegetable or broth-style mixes where a garlic note is wanted. The powder dissolves in water to a pale yellow solution, and the odor is strong, so pair it with herbs and spices.

5% Grade in Tablet Blends

Tablets of the 5% grade need a dry binder and a moisture-tolerant filler, because the water-soluble powder takes up moisture and softens compacts. Coat the tablet to hold in the odor, test hardness after storage, and keep the blister foil sealed to stop the smell reaching the carton.

1% Grade in Stick Packs

Stick packs carry the 1% grade with a flow agent and savory carriers. Seal the packs in odor- and moisture-barrier film, because the volatile sulfur compounds migrate through thin liners and flavor neighboring products on the shelf and in shipping cartons.

5% Grade in Softgel Fills

Softgel fills can use the 5% grade as a suspension in oil, where the sulfur compounds are more stable than in water. Avoid hot oil, and check the fill for odor release at the seal of the capsule.

Technical & Quality Considerations

The extract is a light yellow powder with the sharp, sulfurous odor of fresh garlic and a pungent taste. The sulfur compounds are reactive: allicin degrades quickly in water, and heat, light and metal contact deepen the color of the powder and shift the smell toward cooked garlic. Slightly acidic systems protect the marker best.

For production, handle the powder in a closed system where possible, because the volatile sulfur compounds travel in the air and transfer to neighboring products. Control humidity in weighing and filling, since the powder takes up water and cakes. Sieve before blending and pre-blend with a portion of the carrier so that the odor is distributed evenly.

In liquid systems, add the powder under agitation and avoid long hot holds. Odor control is a quality topic of its own for fresh garlic extract. Operators, sieves and conveying lines pick up the smell, and a dedicated, closed line for garlic avoids complaints about taint in neighboring products. Pack in odor-barrier liners and keep the drum sealed, compare each lot with a retained sample for color and odor, and clean the line thoroughly after a garlic run to prevent carry-over into the next product.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.