What Is Garlic Extract (Allicin/Alliin Standardized)? Applications, Dosage, Alternatives & Specifications

1.1 Definition Garlic Powder is a natural spice powder 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 natural seasoning ingredient in the food industry, food service, and home cooking. Garlic powder is classified as a cross-category product between dehydrated vegetable powder and natural 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 powder is classified as a food additive (flavor enhancer) in the food industry, with CAS number 8008–99–9. Basic Information:

The core flavor and physiological activity of garlic powder come from allicin and its derivatives. Fresh garlic contains 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 is also 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 powder.

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