Black Garlic Aged Extract

An extract of black garlic produced by long-period controlled-temperature fermentation of whole fresh garlic, standardized to S-allyl cysteine (SAC), the principal water-soluble bioactive marker that distinguishes black garlic from raw garlic preparations.

Dark brown to black-brown fine powder with the characteristic sweet, slightly fruity, mildly fermented aroma of black garlic. No pungency. Soluble in water with mild stirring.

We supply food-grade and supplement-grade Black Garlic Extract from manufacturers in China holding ISO, Halal, Kosher, GMP and other certifications relevant to the product and production.

Common market grades include SAC 0.1%, SAC 0.5%, SAC 1.0%, and SAC 2.0% standardized extracts. Full black-garlic flavor powder without standardization is also available for culinary use.

Bulk and reduced-MOQ shipments. Batch-level COA covering S-allyl cysteine by HPLC, moisture, fructose content, microbiology, and heavy metals.

Black garlic originated in Korea and Japan as a traditional fermented preparation in which whole garlic bulbs are held at controlled temperature and humidity for several weeks, producing the characteristic black color through Maillard reactions and the sweet flavor through hydrolysis of starches and conversion of harsh sulfur compounds to milder forms.

The fermentation also converts the pungent and unstable allicin precursors of raw garlic into stable, water-soluble S-allyl cysteine (SAC) and related sulfur compounds. SAC is the principal bioactive marker for aged-garlic and black-garlic preparations, with broad supporting research on cardiovascular and antioxidant effects.

Commercial extracts are produced by water or hydroethanolic extraction of finished black garlic, concentration under vacuum, and spray-drying with carriers to produce a standardized powder. The 1 to 2 percent SAC grades support premium nutraceutical positioning at modest finished-product inclusion levels.

Black garlic and its extracts are recognized as foods in major regulatory systems with no novel-food complications, given the long history of human consumption of the parent garlic and the traditional fermented preparation.

The absence of pungent allicin-type sulfur compounds distinguishes black garlic preparations from raw garlic in consumer acceptance and is the principal commercial advantage in capsule and beverage applications where raw garlic odor would be objectionable.

• Cardiovascular health supplements positioned for blood pressure and lipid support
• Immune support and antioxidant nutraceutical formulations
• Functional food and beverage fortification at low inclusion levels
• Premium culinary seasoning powders for high-end cuisine applications
• Sports nutrition and recovery formulations
• Cognitive support supplements
• Pet supplements for senior and cardiovascular support