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Allicin is an organosulfur compound extracted from the bulb (garlic head) of the Allium family Allium plant and also exists in onions and other Allium plants. Its scientific name is diallyl thiosulfinate. The chemical formula is C6H10OS2. The solid agent is a white to light yellow fluid powder, and the liquid agent is a light yellow to brown volatile oily liquid with a strong garlic odor. It decomposes during distillation, and the aqueous solution is placed to form an oily precipitate.
Function:
1) Antibacterial sterilization.
2) Increasing food attractants.
3) Lower cholesterol levels.
Application:
1) Mold deworming.
2) Improve meat quality.
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