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Food Grade Natural Black Garlic Extract Powder 1% SAC S-Allylcysteine for Metabolic & Immune Support
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.
100% Water Soluble
Standardized Efficacy
Guaranteed 1% S-Allylcysteine (SAC) concentration via HPLC, ensuring batch-to-batch consistency and therapeutic effectiveness.
Advanced Aging
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 Performance
Excellent thermal stability and 100% water solubility, facilitating easy application in diverse functional foods, beverages, and supplement formats.
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.
| 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 |
| E. Coli / Salmonella | Negative | Complies |
Quality Compliance wall
Every batch of our black garlic extract is strictly audited for global export standards in our cGMP facility.
- ✔ ISO 9001 & 22000 Certified
- ✔ HACCP & GMP Facility
- ✔ HALAL & KOSHER Certified
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.
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.
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.
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