Overview

Garlic Extract Allicin 1% is a standardised botanical powder, not the same as ordinary culinary garlic powder. For purchasing, the main specification is an allicin content of not less than 1.0% by HPLC, while the current page lists a reference result of 1.12%. Because allicin relates to the sulphur-compound profile produced from garlic, the stated HPLC assay offers a more useful way to compare potency than colour or odour alone.

The material comes as a fine powder, with at least 95% passing through 80 mesh, allowing it to blend evenly in tablets, capsules, sachets, and powdered nutrition formulas. Its off-white to light-yellow colour fits a standardised extract better than a dark garlic seasoning powder with a strong flavour.

Quality control covers loss on drying ≤5.0%, residue on ignition ≤5.0%, and heavy metals ≤10 ppm, along with separate limits for lead, mercury, arsenic and cadmium. Buyers seeking a different allicin level should request a customised grade and verify the final marker specification on the batch COA.