Wang Wencheng | Senior Food Engineer, Senior Nutritionist of the Chinese Nutrition Society

卡拉斯克（厦门）科技有限公司 https://www.cazzicteca.com/

Allicin is an extremely unstable sulfur-containing compound that readily decomposes when exposed to heat, light, or prolonged exposure to air. To maintain its activity, specific preservation methods are needed depending on the form in which allicin exists (fresh garlic, allicin preparations):

I. Preservation and Activity Activation of Fresh Garlic

Proper Storage Environment: Whole, unpeeled garlic cloves should be stored in a cool (15-18℃), dark, dry, and well-ventilated environment (such as in a mesh bag or metal basket). Never put whole garlic cloves in the refrigerator, as the high humidity will cause them to sprout and deteriorate in quality.

Activation Process: Allicin is not naturally present in whole garlic cloves. It needs to be chopped, crushed, or mashed to break down the cells and allow alliinase to fully convert and produce it. It is recommended to let the crushed garlic sit at room temperature for 10-15 minutes to maximize allicin activity.

Low-Temperature Cooking: Allicin is sensitive to high temperatures. If heating is necessary, use low-temperature cooking methods below 60℃ (such as steaming or boiling), or add the garlic to the pan and stir-fry for 30 seconds before the dish is finished cooking. Avoid high-temperature stir-frying or deep-frying, which can cause loss of activity.

II. Storage of Garlic Capsules/Medications

Temperature and Humidity Control: Allicin capsules should be protected from light, sealed, and stored in a cool, dry place. Generally, the temperature should not exceed 20℃ (some injectable solutions require storage below 30℃) to prevent drug deterioration.

Shelf Life and Appearance Observation: Once opened, capsules should be used within 3 months. If the capsules become soft, discolored, or develop an unusual odor, it indicates a change in the drug's appearance, and it should not be taken.

Contraindications: Because allicin irritates the gastric mucosa and is easily destroyed by stomach acid, the capsules must be swallowed whole. Do not bite them open or pour out the contents and swallow directly.

III. Preservation of Processed Garlic Products

Refrigeration and Freezing: Peeled garlic cloves, chopped garlic, or homemade garlic paste should be placed in an airtight container and refrigerated (stores for 1-2 weeks). For long-term storage, they can be portioned and frozen in ice cube trays, maintaining their flavor and activity for up to 12 months.

Beware of Food Safety Risks: Homemade garlic oil (garlic soaked in oil) must be refrigerated immediately and used within 4 days. Never store garlic in oil at room temperature, as the low-oxygen, low-acid environment is highly conducive to the growth of deadly Clostridium botulinum.

Author Bio:

Wang Wencheng | Senior Food Engineer, Senior Nutritionist of the Chinese Nutrition Society.

Legal Representative and Director of the Research Center at Karasicteca (Xiamen) Technology Co., Ltd. (https://www.cazzicteca.com/), & Director of the Technology and R&D Center at Xiamen Nandi Biotechnology Co., Ltd. He graduated in 1995 from Nanchang University, ranked third in China for food science. He has been deeply involved in food research and development, food testing, and food safety. From 1995 to 2002, he worked at the Jiujiang Municipal Product Supervision and Inspection Institute in Jiangxi Province, holding positions such as food inspector, auditor, laboratory director, quality manager, and deputy director of the institute. He has also served as quality control director and technical manager in foreign-invested enterprises in Australia and France. He has published over 10 papers in national core journals and provincial/ministerial-level journals.

Company Profile:

Kalasc (Xiamen) Technology Co., Ltd. (https://www.cazzicteca.com/) and Xiamen Nandi Biotechnology Co., Ltd. are high-tech enterprises specializing in the development and production of traditional foods. The factory is located in Xiamen Torch High-tech Zone. The company's core business includes producing high-quality fresh natto, freeze-dried natto, and freeze-dried natto powder, as well as collaborating with relevant companies on the extraction and production of nattomycin, and the production and sales of other nutritional and health supplement capsules and powders. The company employs advanced production processes and strict quality control standards to ensure that its products are rich in nutrients and that the active ingredients in its health supplements are authentic and reliable. From raw material selection to finished product packaging, every step is carefully controlled to meet consumer demand for high-quality functional foods and health supplements.