Black Garlic Extract Powder
Black Garlic Extract is a fermented product from fresh garlic, in powdered form with enhanced properties.
Technical specification
- Form
- Powder
Quality parameters (COA)
| Items | Results | Standards |
|---|---|---|
| Physical Analysis | — | — |
| Description | Complies | Dark Brown Powder |
| Assay | 1.12% | Allicin 1% |
| Mesh Size | Complies | 100 % pass 80 mesh |
| Ash | 2.85% | ≤ 5.0% |
| Loss on Drying | 2.85% | ≤ 5.0% |
| Chemical Analysis | — | — |
| Heavy Metal | Complies | ≤ 10.0 mg/kg |
| Pb | Complies | ≤ 2.0 mg/kg |
| As | Complies | ≤ 1.0 mg/kg |
| Hg | Complies | ≤ 0.1 mg/kg |
| Microbiological Analysis | — | — |
| Residue of Pesticide | Negative | Negative |
| Total Plate Count | Complies | ≤ 1000cfu/g |
| Yeast&Mold | Complies | ≤ 100cfu/g |
| E.coil | Negative | Negative |
| Salmonella | Negative | Negative |
Description
Black Garlic Extract is a fermented product derived from fresh garlic. The fermentation process occurs under high temperature and humidity for approximately 90 days, leading to changes in the composition and properties of the raw material. As a result of fermentation, the original garlic components are retained, while its technological characteristics are enhanced. The product is supplied as a dark brown powder. During fermentation, a significant portion of raw garlic's proteins is transformed into 18 essential amino acids. For procurement specialists, product stability and adherence to specifications, as indicated in the Certificate of Analysis, are crucial. This extract has a characteristic sweet and sour taste without a strong garlic odor, making it a versatile ingredient for various applications.
Applications
Used in the production of food products, nutraceuticals, and functional beverages.
Documents
Documents are shared on request after company verification.