|
HS Code |
416001 |
| Name | Alliin |
| Chemical Formula | C6H11NO3S |
| Molecular Weight | 177.22 g/mol |
| Iupac Name | S-allyl-L-cysteine sulfoxide |
| Source | Garlic (Allium sativum) |
| Appearance | White crystalline powder |
| Solubility | Soluble in water |
| Melting Point | 153-154°C |
| Cas Number | 556-27-4 |
| Odor | Odorless |
| Function | Precursor to allicin formation in garlic |
| Storage Conditions | Store in a cool, dry place, away from light |
| Bioactivity | Antioxidant properties |
| Stability | Stable under normal conditions |
| Taste | Mild, slightly sweet |
As an accredited Alliin factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Alliin is packaged in a sealed, amber glass bottle containing 10 grams, labeled with chemical details, hazard symbols, and storage instructions. |
| Shipping | Alliin is typically shipped in sealed, airtight containers to prevent moisture absorption and degradation. It should be handled with care, kept away from heat, light, and incompatible substances. During transit, temperature control may be required to maintain stability. Proper labeling and documentation ensure compliance with safety and regulatory guidelines. |
| Storage | Alliin should be stored in a tightly sealed container, protected from light and moisture, at a temperature between 2–8°C (refrigerated). Avoid exposure to air, heat, and strong oxidizing agents to prevent degradation. It is recommended to store alliin in a dry, cool, and well-ventilated area, labeled appropriately, to ensure stability and maintain its chemical integrity. |
Competitive Alliin prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
