Natural Garlic Extract Powder Nlt 4% Allicin

Source: Allium Sativum Garlic
Purity: 1% and 6% (Natural); 10%(synthesis)Allicin is an organosulfur compound obtained from garlic, aspecies in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is very unstable and quickly changes into aseries of other sulfur containing compounds such as diallyl disulfide. It exhibits antibacterial, antifungal, antiviral, and antiprotozoal activity. Allicin is garlic's defense mechanism against attacks by pests.
Analysis ContentsSpecificationAnalysis ResultsExtract Solvents:50% alcoholConformedIdentification(TLC):PositivePositiveParticle Size:80 mesh80-100 meshAppearance:White to yellow crystalline powderConformedOdor:CharacteristicConformedTaste:CharacteristicConformedLoss on Drying:5% max.3.07%(at 105ºC 2hours)Heavy metals :10ppm max<10ppmArsenic:2ppm max.<1ppmResidual Solvent:NMT 50ppmConformedCarriers Used:NoneConformedPesticides:5ppm max.None detectedMicrobiology:Total bacterial counting:1000/g max.115 /gYeast &Mold:100/g max.25 /gE. Coil:None detectableNone detectableSalmonella:None detectableNone detectableNMT 0.2ppbAbsent