Wholesale Garlic Extract Factory & Factories

Alliin is an odorless, stable sulfoxide amino acid naturally occurring in uncrushed garlic. Allicin is the transient, thiosulfinate antimicrobial compound produced only when alliin reacts with the alliinase enzyme in the presence of water. "Allicin Potential" measures the theoretical yield of allicin produced under standardized laboratory reconstitution (monitored by HPLC at 254 nm), whereas "Alliin Assay" directly quantifies the unreacted precursor content. Quality formulations specify both metrics to guarantee that the alliinase enzyme has not been thermally deactivated during manufacturing.

Allicin is highly unstable and rapidly metabolizes into transient oil-soluble allyl sulfides within minutes of ingestion, often causing strong odor and gastric distress. In contrast, S-Allyl-Cysteine (SAC)—the primary bioactive marker in Aged Garlic Extract (AGE)—is a stable, water-soluble organosulfur derivative boasting nearly 100% oral bioavailability. SAC reaches plasma circulating pools without being rapidly cleared, exerting potent antioxidant, endothelial-protective, and cholesterol-modulating activities with zero breath or skin odor.

We employ two primary physical encapsulation strategies: (1) Inclusion complexation using pharmaceutical-grade beta-cyclodextrin, which encapsulates the lipophilic sulfur volatiles inside hydrophobic glucose cavities, and (2) Low-temperature fluid-bed coating with food-grade shellac, zein, or ethylcellulose to form microgranules. These granules do not release odors under dry blending conditions, preventing volatile contamination of tableting equipment and reducing cleaning downtime for our contract blending partners.

Synthetic allicin and oil adulterants are synthesized from petroleum-derived petrochemicals, which have a completely different carbon isotope signature than photosynthetically synthesized botanicals. Our partner laboratories utilize Stable Isotope Ratio Mass Spectrometry (δ13C IRMS) to differentiate fossil-derived carbon from plant-derived carbon. In addition, we deploy chiral high-performance liquid chromatography (Chiral HPLC) to verify natural (L)-stereoisomers of alliin, as synthetic chemistry routinely produces racemic D/L mixtures.

Yes. Through our customized ingredient platform, we adjust organosulfur concentration ratios (1.0% to 5.0% alliin or SAC), calibrate particle distributions from 80-mesh fine powders to 20–40 mesh dustless granules for direct compression (DC), and achieve moisture contents below 3.0% via secondary vacuum drying to prevent premature hygroscopic alliin-alliinase reactions in sealed capsule bottles.