Food Grade Natural Black Garlic Extract Powder 1% SAC S-Allylcysteine for Metabolic & Immune Support-1
Premium Black Garlic Extract Powder
Standardized 1% S-Allylcysteine (SAC)
Black Garlic Extract is produced from fresh garlic (Allium sativum L.) that has been aged under controlled high temperature and humidity for 60-90 days. This natural fermentation process converts harsh allicin into stable, water-soluble S-Allylcysteine (SAC), significantly increasing antioxidant levels while eliminating the characteristic pungent odor and gastrointestinal irritation of raw garlic.
Our extract is standardized to 1% SAC, offering a potent, odorless, and highly bioavailable solution for premium cardiovascular and immune health formulations. It is 100% water-soluble, making it an ideal clean-label ingredient for diverse applications in the B2B sector.
TECHNICAL SPECIFICATIONS
KEY HIGHLIGHTS
Standardized Efficacy
Guaranteed 1% S-Allylcysteine (SAC) concentration via HPLC, ensuring batch-to-batch consistency and therapeutic effectiveness.
Advanced Aging Technology
Natural 60-90 day fermentation process that maximizes active compounds while eliminating harsh garlic odors and stomach irritation.
Odorless & Gentle
Odorless after consumption with zero social embarrassment; exceptionally gentle on the digestive system compared to raw garlic extract.
High Polyphenol Content
Rich in aged-garlic-specific antioxidants, including polyphenols and flavonoids, offering significantly higher SOD-like activity.
Superior Formulation Performance
Excellent thermal stability and 100% water solubility, facilitating easy application in diverse functional foods, beverages, and supplement formats.
COMPARATIVE ANALYSIS
MANUFACTURING PROCESS
Raw Material Selection
Strict screening of high-quality fresh garlic bulbs for size, integrity, and pesticide residues.
Cleaning & Pre-treatment
Multi-stage washing and sterilization to ensure microbial control from the starting point.
Controlled Fermentation (Aging)
Natural aging in specialized humidity-controlled chambers at 60-80°C for 60-90 days.
Extraction
High-efficiency water-based extraction to specifically isolate S-Allylcysteine (SAC) and polyphenols.
Filtration & Concentration
Multi-stage membrane filtration and low-temperature vacuum concentration to preserve bioactivity.
Standardization
Precise adjustment of the extract to ensure a guaranteed minimum 1.0% SAC concentration.
Spray Drying & Packaging
Instant spray drying into fine powder followed by vacuum-sealed medical-grade packaging.
CERTIFICATE OF ANALYSIS
| TEST ITEM | SPECIFICATION | RESULTS |
| Assay (S-Allylcysteine) | ≥1.0% | 1.05% |
| Appearance | Deep brown fine powder | Complies |
| Loss on Drying | ≤5.0% | 3.42% |
| Total Ash | ≤5.0% | 2.15% |
| Heavy Metals (as Pb) | ≤10 ppm | Complies |
| Arsenic (As) | ≤1.0 ppm | Complies |
| Total Plate Count | ≤1,000 cfu/g | Complies |
| Yeast & Mold | ≤100 cfu/g | Complies |
| E. Coli / Salmonella | Negative | Complies |
Quality & Compliance Wall
Our black garlic extract is manufactured in a cGMP-compliant facility, ensuring the highest standards of safety and purity for global exports.
FUNCTIONAL ROLES
Cardiovascular Protection
SAC helps maintain healthy blood pressure and cholesterol levels by supporting vascular endothelial function and inhibiting platelet aggregation.
Metabolic Support
Assists in blood sugar regulation and supports liver health by facilitating healthy metabolic processes and reducing lipid accumulation.
Potent Antioxidant
Scavenges free radicals and boosts the body's natural glutathione levels, significantly reducing systemic oxidative stress and inflammation.
Immune Modulation
Supports Natural Killer (NK) cell activity and reinforces the body's natural defense mechanisms against seasonal environmental challenges.
INDUSTRY APPLICATIONS
Dietary Supplements
Standardized capsules, tablets, and softgels focusing on cardiovascular support, anti-aging, and comprehensive immune reinforcement.
Functional Foods & Snacks
Healthy nutritional bars, energy bites, and yogurt toppings that benefit from the extract's rich umami depth without garlic odor.
Nutricosmetics (Oral Beauty)
Skin-health formulations designed to combat photo-aging and promote cellular detoxification through high-potency antioxidant action.
Culinary Seasonings
Gourmet seasoning blends and functional savory sauces seeking a natural umami profile and the health benefits of aged garlic.
Professional Services
TECHNICAL FAQ
Q1: How is SAC different from Allicin in raw garlic?
Answer: Allicin is an unstable, oil-soluble compound responsible for the pungent odor and stomach irritation of garlic. S-Allylcysteine (SAC) is a stable, water-soluble amino acid derivative formed during the 60-90 day aging process. SAC is significantly more bioavailable and serves as the primary biomarker for the clinical benefits of black garlic.
Q2: Does the extract still have a strong garlic smell after consumption?
Answer: No. One of the main advantages of our black garlic extract is its odorless nature. The fermentation process converts the odor-causing sulfur compounds into odorless SAC. Users will not experience "garlic breath" or body odor, making it much more consumer-friendly for daily supplement use.
Q3: Is this product 100% natural and suitable for clean-label products?
Answer: Yes. Our black garlic extract is 100% natural, non-GMO, and produced using only physical fermentation (heat and moisture) and water-based extraction. It contains no synthetic additives, preservatives, or irradiation treatments, meeting the strict requirements of clean-label formulation.