Black Garlic Extract
Black Garlic Extract, standardized by S-allyl-L-cysteine (SAC) and polyphenols, in brown powder form, food grade.
Technical specification
- Specification
- 10:1,Polyphenol:0.2%-3% SAC
- Appearance
- brown Powder
- Grade
- Food Grade
- Packaging
- 25kg/190kg/200kg drums
- Shelf life
- 24 Months
- Certifications
- Halal, Kosher, ISO9001, ISO22000, HACCP
- Active ingredient
- s-allylcysteine Allylcysteine
Quality parameters (COA)
| Value | Serial Number | Product Specification | Testing Method/Standard |
|---|---|---|---|
| 0.2%; 0.5%; 1%; 3% | 1 | SAC(s-allylcysteine Allylcysteine) | HPLC |
| 10% | 2 | Total Sugar | UV |
| 10% | 3 | Total Amino Acids | GB 5009.124-2016 |
| 500mg | 4 | Total Polyphenols (mg/100g) | GB/T8313-2018 |
| 300u/g | 5 | SOD Activity | GB/T5009.173-2003 |
| — | 6 | — | — |
Description
Black garlic extract is produced by fermenting fresh garlic in a high-temperature, high-humidity environment, followed by purification and concentration. The core active ingredient is S-allyl-L-cysteine (SAC), along with polyphenols, melanoidins, organic selenium, and soluble dietary fiber. A higher SAC content generally indicates better product quality. The production process involves cryogenic concentration, membrane separation, and vacuum drying, resulting in a powder or concentrate with a darker color, richer flavor, and more concentrated active ingredients. The product is stable, well-soluble, and supplied with comprehensive documentation, including Halal, Kosher, ISO9001, ISO22000, HACCP certifications.
Applications
Used in the food industry for the production of functional foods, beverages, and dietary supplements. Applied as an ingredient for product enrichment.
Documents
Documents are shared on request after company verification.