Black Garlic Powder
Black Garlic Extract Powder | High SAC & Odorless (Fermented) Headline: Aged Black Garlic Powder | 10x Antioxidants of Fresh Garlic Sub-info: SAC (S-Allyl Cysteine) 0.1% - 1.0% | Fermented 60-90 Days | Soluble in Water | Sweet & Savory. USP: • No "Garlic Breath": The aging process converts pungent compounds into stable, odorless antioxidants, eliminating the unpleasant smell and taste of raw garlic. • High Potency SAC: Standardized for S-Allyl Cysteine (SAC), a water-soluble compound with superior stability and bio-availability compared to allicin. • Natural Umami: Offers a unique sweet-sour, balsamic-like flavor profile, functioning as both a health ingredient and a natural flavor enhancer.
Introduction
Black Garlic Powder is produced from fresh white garlic (Allium sativum) via a controlled high-temperature, high-humidity aging process (Maillard reaction) lasting about 60 to 90 days. During this process, the garlic cloves turn black, the texture becomes soft, and the chemical composition changes dramatically.
Our Black Garlic Extract concentrates the bioactive benefits of this superfood. The unstable Allicin in fresh garlic transforms into stable, potent antioxidants like S-Allyl Cysteine (SAC) and polyphenols. We offer both Pure Powder (for seasoning) and Standardized Extract (for supplements), delivering heart health and immune support without the sting.
Category：
Keywords：
antioxidants
process
Functions
1.Antioxidant Powerhouse
The aging process increases the antioxidant activity of garlic by up to 10 times. Black garlic is rich in polyphenols and flavonoids, which scavenge free radicals and reduce oxidative stress more effectively than fresh garlic.
2.Cardiovascular Health
Rich in SAC, Black Garlic helps regulate cholesterol levels (reducing LDL) and supports healthy blood pressure. It improves blood circulation by preventing platelet aggregation and promoting endothelial health.
3.Immune Support
It enhances the activity of natural killer (NK) cells and macrophages. Its anti-inflammatory properties make it a gentle daily immune tonic compared to the harsh nature of raw garlic.
Applications
1.Dietary Supplements
• Target: Heart Health & Immunity Capsules.
• Claim: "Aged Garlic Extract," "Odorless Heart Support."
• Advantage: High consumer acceptance due to lack of reflux/smell.
2.Functional Foods & Seasonings
• Usage: Sauces, Rubs, Ramen Broth, Savory Snacks.
• Flavor Profile: Adds a complex "Umami" depth (notes of tamarind, molasses, and balsamico) to food products.
3.Fermented Health Drinks
• Usage: Combined with vinegar or enzymes.
• Benefit: Fully water-soluble extract allows for clear formulations.
Flow Chart
90-Day Aging Process
1.Raw Material: Fresh Whole Garlic Bulbs (White).
2.Aging (Fermentation): Placed in a humidity-controlled chamber at 60-80°C for 60-90 days. (No additives, natural enzymatic reaction).
3.Drying: Low-temperature drying of the black cloves.
4.Extraction (Optional): Water/Ethanol extraction for high-SAC grades.
5.Concentration: Vacuum evaporation.
6.Spray Drying: Converting into fine powder.
7.Sieving: Passing 80 Mesh.
8.QC Testing: SAC Content (HPLC), Polyphenols (UV).
9.Packing: 25kg/Drums.
Quality Standard of Lactoferrin
Product: Black Garlic Extract (1% SAC)
| Item | Specification | Result |
| Appearance | Dark brown to black powder | Conforms |
| Odor & Taste | Sweet, slightly sour, no pungency | Conforms |
| S-Allyl Cysteine (SAC) | ≥ 1.0% (HPLC) | 1.2% |
| Polyphenols | ≥ 3.0% (UV) | 3.5% |
| Extract Ratio | 10:1 / 20:1 | 10:1 |
| Loss on Drying | ≤ 5.0% | 3.8% |
| Ash | ≤ 5.0% | 2.5% |
| Heavy Metals (Pb) | ≤ 2.0 ppm | Conforms |
| Pesticide Residues | Meets EU/USP limits | Conforms |
| Total Plate Count | < 1000 cfu/g | < 100 cfu/g |
Method of Analysis of Lactoferrin
HPLC (High-Performance Liquid Chromatography)
• Why: Allicin (found in fresh garlic) degrades quickly. The marker for Black Garlic quality is S-Allyl Cysteine (SAC). We use HPLC to verify the SAC content, proving the aging process was completed and effective.
Reference Chromatogram of Lactoferrin Reference Substance
The chromatogram shows a stable peak for S-Allyl Cysteine. Unlike fresh garlic chromatograms dominated by Alliin, the Black Garlic profile is characterized by the conversion products that confer its unique stability.
Stability and Safety
Stability Studies
• Hygroscopicity: Black garlic powder is extremely hygroscopic due to the high content of reducing sugars (fructose) formed during aging.
• Storage: Must be stored in tightly sealed containers, preferably with desiccant. If left open, it will clump into a sticky block.
• Shelf Life: 24 months.
Safety & Handling (MSDS Summary)
• Classification: Non-hazardous food ingredient.
• Safety: Safe for long-term consumption. No known toxicity.
• Handling: Wear gloves; the powder can be sticky.
Customer Comments
R&D Chef, Sauces & Condiments Co. (France)
2026.03.19
★★★★☆
Purchasing Manager, Supplement Brand (USA)
2026.03.19
★★★★☆
Our Certificates
CERTIFICATE
CERTIFICATE
FDA
ISO
HALAL
HACCP
Our Clients
Exhibitions
• Food Ingredients (FIE) Europe
• SupplySide West (Las Vegas)
• IFT FIRST (Chicago)
In-Cosmetics Global
SupplySide West (Las Vegas)
SupplySide West (Las Vegas)
Vitafoods Europe (Geneva)
CPhI Worldwide
CPHI & PMEC China 2025
CAC 24th
CAC Shanghai
CPHI & PMEC 2024
CPHI & PMEC China Shanghai
CPHI 2025
CPHI 2024
CPHI 2023
FIC 2022
FIC 2023
FIC Shanghai
FIC2024
CPHI Korea
SupplySideWEST Las Vegas
SupplySideWEST 2023
Vitafoods Europe Switzerland
Wagri Guangzhou
FAQ
Is this just dried garlic?
No. Regular garlic powder is white and pungent. Black Garlic Powder is fermented/aged for months, turning it black, sweet, and removing the "bite." It is chemically distinct.
Does it contain Allicin?
No. The Allicin decomposes during the aging process. Instead, it is rich in SAC (S-Allyl Cysteine), which is a more stable and powerful anti-oxidant than Allicin.
Why is the powder sticky?
During the Maillard reaction, the garlic's carbohydrates break down into simple sugars (fructose/glucose). This makes the powder naturally sweet but also very attractive to moisture (hygroscopic). We add a small amount of carrier (like malto-dextrin) to improve flowability.
References
1.Kimura, S., et al. (2017). Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis.
2.Ried, K., et al. (2013). Aged garlic extract lowers blood pressure in patients with treated but uncontrolled hypertension: A trial. European Journal of Clinical Nutrition.
3.Colin-Gonzalez, A. L., et al. (2012). The antioxidant mechanisms underlying the aged garlic extract- and S-allylcysteine-induced protection. Oxidative Medicine and Cellular Longevity.
Our Global Presence：Pioneer Biotech | Pioneer Bio Inc. | Kono Chem | Kono Chem (RU)
P&K INTERNATIONAL PTE. LTD.