Re: ? Stabilization process of allicin compared to tincture in Uny's post

Dear Pioneer1

Here is the information that is available. Allisure is the registered name for stable allicin in Allimed.

MANUFACTURING PROCESS – TECHNOLOGY PROCESS
Allsure powder  is the result of a patented process, which produces purified allicin liquid. It is the first health food supplement to provide a 100% allicin yield, the key active ingredient of fresh garlic.
Garlic is harvested from the Pederonas area near Valencia in Spain however much of this garlic is destined for supermarkets and convenience stores throughout the UK. We are very selective in that only the best quaility bulbs are picked for production of Allisure powder. All the garlic under 50mm wide is immediately rejected as too small. Any that has begun to sprout, or is in any way damaged, is removed by the ladies in the pack house.
Once the bulbs have been selected (approximately 5kg per 1 million capsules) some of the batch are analysed for alliin content using HPLC and Mass Spectrometry. Once this has been done the garlic is crushed in our special glass apparatus where extra alliin from the same garlic is also added. As the allicin begins to form it is physically removed from the reaction chamber by flooding the system with water. All through this phase the temperature is carefully controlled to within 0.1 degrees C (this increases the yield of allicin liquid) and the whole system is kept at constant pressure. The resultant allicin liquid is analysed by HPLC and immediately frozen for transport to the spray dryer.
At the spray drying house the liquid is carefully added to a reaction vessel along with non Genetically-Modified maltodextrin where it enters the spray dryer. The resultant powder is Allisure which is then tested microbiologically against an MRSA bacteria and HPLC. The powder is then filled into capsules for distribution around the world.
We have seen that Allisure is made from fresh, raw garlic heads that are specifically selected to ensure that they contain a significant enzyme activity (allinase enzyme). Garlic heads are split into cloves, which are left unpeeled and then subjected to filtration, controlled temperature and pressure extraction and a flood reaction process designed to produce stabilized liquid allicin dissolved in water. No chemical solvents are used. The alliin amino acid in fresh garlic is subjected to complete conversion by the allinase enzyme and to ensure a large volume of active agent is harvested. Allicin is quickly removed from the reaction system as it competes with and will destroy the enzyme allinase. The volume of active agent produced is directly related to the enzymatic concentration and activity. Tweet