Project Description
Product Description
Black Garlic Extract is extracted from the underground bulb of black garlic as the natural ingredient, and sulfur-containing compounds are the main biologically active substances. Black garlic, also known as black garlic and fermented black garlic, is a food-based health food made from fresh raw garlic, fermented in a high-temperature and high-humidity fermentation tank for 60 to 90 days, and allowed to ferment naturally. After fermentation, the entire garlic cloves appear black. The effective ingredients of black garlic extract are a variety of vitamins, amino acids, and sugars.
Benefits
- Black Garlic Extracthas anti-cancer and anti-cancer effects
- Black Garlic Extracthas anti-aging effects
- Black Garlic Extractcan protect the liver
- Black Garlic Extractcan enhance immune function
- Black Garlic Extracthas anti-flu function
- Black Garlic Extractpromotes the physical recovery function of diabetic patients
- Black Garlic Extracthas antioxidant effect
- Black Garlic Extracthas a laxative effect
- Black Garlic Extracthas bactericidal and anti-inflammatory effects
Core Active Compound & Specification
| Parameter | Specification |
|---|---|
| Active Marker | S-Allylcysteine (SAC) |
| Content (HPLC) | ≥ 0.1% (standard grade) / ≥ 1.0% (premium grade) |
| Polyphenols (UV) | 1.0% – 10.0% (specification varies) |
| Extract Ratio | 4:1, 10:1, 20:1, or custom |
Product Specification Sheet
| Parameter | Specification | Test Method |
|---|---|---|
| Appearance | Dark brown to black fine powder | Visual / Organoleptic |
| Odor & Taste | Characteristic sweetish-sour, mild, non-pungent | Organoleptic |
| Solubility | Water-soluble | Visual |
| Particle Size | ≥ 95% – 99% pass 80 mesh | Sieve Analysis |
| Loss on Drying | ≤ 5.0% – 8.0% | USP <731> |
| Ash Content | ≤ 5.0% | USP <281> |
| pH (1% solution) | 3.5 – 5.0 (liquid form) | USP <791> |
| Heavy Metals (Total) | ≤ 10 ppm | USP <231> / ICP-MS |
| Lead (Pb) | ≤ 2 – 3 ppm | ICP-MS |
| Arsenic (As) | ≤ 1 – 2 ppm | ICP-MS |
| Cadmium (Cd) | ≤ 0.5 – 1 ppm | ICP-MS |
| Mercury (Hg) | ≤ 0.1 – 0.2 ppm | ICP-MS |
| Total Plate Count | ≤ 1,000 – 10,000 CFU/g | USP <61> |
| Yeast & Mold | ≤ 100 – 1,000 CFU/g | USP <61> |
| Salmonella / E. coli | Negative | USP <62> |
Application
- Food & Beverages
In food applications, black garlic extract is commonly used in instant soups, sauces, dressings, and meat products as a natural flavor enhancer. It provides a rich umami taste with a subtle sweetness, a property that has led to its frequent use as a natural flavor modifier. Due to the absence of volatile allicin, it does not produce a pungent odor even after high-temperature processing, a characteristic that also makes it particularly suitable for food manufacturing processes requiring prolonged heating. In the beverage sector, it is added to functional juices, plant-based drinks, and health energy shots as a natural antioxidant ingredient.
- Dietary Supplements
In the dietary supplement sector, black garlic extract is the most common application form. It is typically formulated into capsules, tablets, or powder sachets, often combined with Vitamin C, Coenzyme Q10, or other antioxidants in formulations. The typical addition level is 200 to 500 milligrams per serving (based on a 10:1 extract). When using standardized extracts, the addition level is calculated based on the active marker content (such as SAC content ≥ 0.1% or ≥ 1.0%) to ensure consistent intake of active compounds.
- Pet Food & Nutritional Supplements
Furthermore, the extract is increasingly being used in premium pet foods and nutritional supplements as a natural antioxidant and immune support ingredient. Its optimized odor and taste profile makes it more acceptable to pets, offering a new option for the functional upgrading of pet food products.
- Personal Care
In personal care, the application of black garlic extract is currently at the research and brand differentiation concept stage, rather than large-scale commercial use. Its antioxidant and anti-aging properties have attracted the attention of some skincare brands, particularly in high-end anti-aging serums and lotion formulations. In R&D testing, a recommended addition level of 0.5% to 2.0% is suggested. It should be noted that this application direction is currently an emerging exploration and has not yet become mainstream. It is primarily aimed at high-end brands focused on ingredient innovation and scientific validation.
Packing & Shipping
Why Choose Us & How to Order?
Located in China, if you purchase from us,we offer many additional convenient services, all of which cannot be easilly provided by other ingeredient products suppliers. Welcome to contact us to get FREE SAMPLE, COA and Nutrition Facts！
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