The health and functional food industry now strongly favors black garlic extract because it contains special bioactive compounds. Under controlled heat and humidity conditions black garlic ages into a product that increases its antioxidant content and transforms both its taste and absorption characteristics. B2B buyers together with supplement manufacturers need to know the vital active compounds because they determine product evaluation as well as quality metrics along with application potentials.
1. S-Allyl Cysteine (SAC): The Star Compound
Black garlic extract contains the most researched substance S-Allyl Cysteine (SAC) which stands out among all its compounds. SAC exists as a water-soluble organosulfur compound that forms during the fermentation process. Standardized extracts rely on SAC because of its high stability together with its bioavailability to serve as a quality marker.
Why It Matters for Buyers:
Serves as a quality standard for many commercial black garlic extracts.
Black garlic shows great solubility which makes it appropriate for both supplement liquids and beverage applications.
Black garlic extract demonstrates better stability than its component allicin which exists in fresh garlic.
Many manufacturers standardize their extract with SAC content ranging from 0.1% to 1%, depending on the intended application.
2. Polyphenols: Antioxidant Powerhouse
The antioxidant capacity of black garlic stems from its high content of polyphenols that includes both flavonoids together with phenolic acids. Through the fermentation process these compounds get accumulated because of which black garlic can offer extra nutritional benefits.
Key Polyphenols in Black Garlic:
Gallic acid
Caffeic acid
Ferulic acid
Benefits for Formulators:
Natural preservation properties in nutraceutical blends.
The substance serves to enhance both anti-ageing and wellness formulations in general.
The extract adopts both dark coloration and sweet-savory taste elements because of the inclusion.
3. Maillard Reaction Products (MRPs): Flavor and Function
The fermentation produces flavor compounds by amino acids and reducing sugars undergoing Maillard reactions. The production of black garlic yields melanoidins that create its specific dark complexion..
Functional Role of MRPs:
Act as additional antioxidants.
The extract requires improvements for better acceptance in food applications.
The powder and encapsulated forms of this extract extend storage duration.
4. Essential Amino Acids and Minerals
During aging black garlic develops increased amino acids which include arginine alongside leucine and lysine. The aging process of black garlic leads to the increased concentration of all substances including magnesium, potassium and calcium.
Why It Matters:
Supports claims of nutritional enrichment.
It serves functional food manufacturers who need extensive information about ingredients.
Sample Composition Chart of Standard Black Garlic Extract
| Compound | Typical Range in Powdered Extract |
| S-Allyl Cysteine (SAC) | 0.1% – 1% |
| Total Polyphenols | 2% – 5% |
| Moisture Content | < 5% |
| Melanoidins | Qualitative indicator |
FAQ: Black Garlic Extract Ingredients
Q1: Is SAC the same as allicin? No. During fermentation SAC develops while allicin found in raw garlic becomes unstable because it breaks down rapidly..
Q2: How do polyphenols benefit the final product? The antioxidant properties of polyphenols combined with their capability to enhance product shelf durability lead to health-related claims.
Q3: Can black garlic extract be standardized for SAC or polyphenol content? Yes. Standardization of commercial products ensures that customers receive SAC or total polyphenol content guarantees. Standardization of various commercial products ensures manufacturers can achieve consistent supplement outputs among different production batches.
Q4: What formats is black garlic extract available in? The three standard forms of pharmaceutical ingredients are spray-dried powder, freeze-dried powder and liquid extracts. Manufacturers can use powders effectively to produce capsules, tablets and instant drink products.
Final Thoughts for Ingredient Buyers
Knowledge about the active elements in black garlic extract supports wise selection of supplier sources. Each functional aspect of black garlic extract originates from either SAC or polyphenols or Maillard reaction products. Together they determine the nutritional and sensory quality of the ingredient. Suppliers should offer extensive COA (Certificate of Analysis) documentation together with standardization information and clear tracing of origins.
Our company offers black garlic extract as powdered extracts with defined SAC content along with complete documentation and third-party testing reports and certification including HACCP and ISO. Black garlic extract can be delivered quickly from our U.S. warehouse through flexible packaging options. Contact [email protected] for both sample requests and technical specifications information.
References
Lee, Y. M., Gweon, O. C., Seo, Y. J., Im, J., Kang, M. J., & Kim, M. J. (2019). Changes in the bioactive compounds and antioxidant activities of garlic during fermentation. Journal of Functional Foods, 57, 505–512.
Kimura, S., Tung, Y. C., Pan, M. H., Su, N. W., Lai, Y. J., & Cheng, K. C. (2017). Black garlic: A critical review of its production, bioactivity, and application. Journal of Food and Drug Analysis, 25(1), 62–70.
Shen, Y., Yin, J., Zhang, H., & Yu, B. (2022). Maillard reaction and antioxidant properties of aged garlic extract. Food Chemistry, 371, 130988.
International Food Ingredients Council (IFIC). (2021). Functional Ingredients in Food Processing.