Description
A standardized extract of aged black garlic, produced by controlled fermentation of whole Allium sativum bulbs at elevated temperature and humidity for 30 to 90 days. The fermentation converts pungent allicin precursors into stable, bioavailable compounds including S-allyl cysteine (SAC), the principal marker compound.
Dark brown to black free-flowing powder. Mild sweet-savory flavor distinct from raw garlic; substantially reduced odor (an important positioning advantage versus raw garlic supplements).
We supply food-grade Black Garlic Extract from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Black Garlic Powder (whole-fruit spray-dried, the food-application grade), 0.1 percent S-Allyl Cysteine grade (standard supplement), 0.2 percent SAC (premium grade), and 1 percent SAC (high-end concentrated supplement grade).
Bulk and reduced-MOQ shipments. Batch-level COA covering S-allyl cysteine content (HPLC), total polyphenols, antioxidant capacity (ORAC), residual solvents, heavy metals, and microbiology.
Introduction
Black garlic is produced by aging whole heads of fresh garlic under controlled heat (60 to 80 degrees Celsius) and humidity for 30 to 90 days. The Maillard reaction and enzymatic transformations convert the pungent allicin precursor compounds into a complex mixture of stable, bioavailable, water-soluble sulfur compounds dominated by S-allyl cysteine.
The product originated in Korean and Japanese folk medicine traditions and gained Western commercial attention in the 2000s as a premium garlic-supplement positioning and as a gourmet ingredient.
Industrial production proceeds by controlled fermentation of whole garlic bulbs, followed by extraction, concentration, and spray-drying. The conversion process is energy and time-intensive, supporting premium pricing over raw garlic powder.
Recognized as a permitted food ingredient in most jurisdictions. Clinical evidence for cardiovascular endpoints (blood pressure, cholesterol, endothelial function) is moderately supportive, with several randomized controlled trials showing meaningful effects at supplement doses.
Strategic positioning combines premium-positioning cardiovascular supplements (where the odorless attribute commands a major price premium over raw garlic), gourmet food applications, and traditional medicine markets.
Where it is used
- Cardiovascular-support dietary supplements (the dominant commercial application)
- Cholesterol-management and blood-pressure-support supplements
- Premium odorless garlic supplement formats (a major positioning advantage)
- Functional foods: black garlic-based seasonings, premium salts, gourmet condiments
- Functional beverages and wellness shots
- Sports nutrition: cardiovascular and recovery positioning
- Pet supplements for cardiovascular health
Technical data
| Item | Specification |
|---|---|
| Appearance | Dark brown to black free-flowing powder |
| S-Allyl Cysteine (HPLC) | 0.1% / 0.2% / 1% (grade dependent) |
| Total polyphenols | ≥ 2.0% |
| Loss on drying | ≤ 5.0% |
| Heavy metals (as Pb) | ≤ 2 mg/kg |
| Total plate count | ≤ 1000 cfu/g |
| Source | Aged Allium sativum (fermented whole bulb) |
Ready to discuss business?
Send us your spec and requirement. We will respond with availability and pricing within 24 hours.