¿Qué es Garlic Extract Grado de piensos (Allicin/Alliin Normaized)? Aplicaciones, dosis, alternativas y especificaciones

1.1 Definition Garlic Polvo es un natural spice polvo produced from fresh garlic bulbs (Allium sativum L.) through peeling, slicing, dehydration drying, and grinding. As one of the most fundamental processed products of garlic, it retains the rich pungent flavor, characteristic aroma, and bioactive components of fresh garlic while overcoming the disadvantages of fresh garlic como perishability, seasonal limitations, and inconvenient storage and transportation. It has become an indispensable natural seasoning ingredient in the industria alimentaria, food service, and home cooking. Garlic polvo se clasifica como a cross-category product between dehydrated vegetable polvo and natural spices. In food science, it is defined as a "dried form con el highest concentration of flavor substances and optimal thermal stability among Allium spices," with key aroma compounds como allicin and diallyl sulfide. Garlic polvo se clasifica como a aditivo alimentario (flavor mejoranr) in the industria alimentaria, with CAS number 8008–99–9. Basic Information:

El núcleo flavor and physiological activity of garlic polvo come from allicin and its derivatives. Fresh garlic contiene alliin (S-allyl-L-cysteine sulfoxide, CAS 556–27–4, C6H11NO3S, MW 177.22). When garlic is cut or crushed, alliin comes into contact con el enzima alliinase and is rapidly converted to allicin (diallyl thiosulfinate, CAS 539–86–6, C6H10OS2, MW 162.27). Allicin gives garlic its pungent flavor and irritating odor, and es unlso the source of garlic's primary physiological activities. Allicin further decomposes to produce various volatile sulfur compounds como diallyl sulfide and methyl allyl sulfide, which together constitute the characteristic aroma of garlic polvo.

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