Qu'est-ce que Garlic Extract Qualité Aliments pour Animaux (Allicin/Alliin Standardized) ? Applications, dosage, alternatives et spécifications

1.1 Definition Garlic poudre est un naturel spice poudre 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 such as perishability, seasonal limitations, and inconvenient storage and transportation. It has become an indispensable naturel seasoning ingredient in the industrie alimentaire, food service, and home cooking. Garlic poudre est classé comme a cross-category product between dehydrated vegetable poudre and naturel spices. In food science, it is defined as a "dried form with the highest concentration of flavor substances and optimal thermal stability among Allium spices," with key aroma compounds such as allicin and diallyl sulfide. Garlic poudre est classé comme a additif alimentaire (flavor enhancer) in the industrie alimentaire, with CAS number 8008–99–9. Basic Information:

The core flavor and physiological activity of garlic poudre come from allicin and its derivatives. Fresh garlic contient alliin (S-allyl-L-cysteine sulfoxide, CAS 556–27–4, C6H11NO3S, MW 177.22). When garlic is cut or crushed, alliin comes into contact with the enzyme 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 est unlso the source of garlic's primary physiological activities. Allicin further decomposes to produce various volatile sulfur compounds such as diallyl sulfide and methyl allyl sulfide, which together constitute the characteristic aroma of garlic poudre.

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