Black Garlic Extract Powder

Aging is what turns raw garlic into black garlic, and aged bulbs of Allium sativum are the starting material for this black garlic extract. Water extraction concentrates the soluble bulb fraction of Allium sativum, and the liquor is dried to a brown powder.

This 10:1 ratio extract of black garlic carries no S-allyl cysteine percentage figure. It is water dispersible and milled to 80 mesh. The ordinary garlic extract and the standardized aged and black garlic extracts are separate products, each with a different basis.

SKU: BOT-BEX-0026 Category: Botanical Extracts Tags: Bars & Bakery, Garlic, Plant Extracts, Root & Rhizome, Water Dispersible, Water Extracted

Aged Allium sativum Bulb Source & Identity

The botanical entity is Allium sativum L., the cultivated garlic of the onion family. The part used is the whole bulb, held for weeks under controlled heat and humidity until the cloves turn soft, dark and sweet. Leaves, scapes, sprouts and roots are not part of this black garlic extract. The darkening is mainly Maillard browning during the heated aging, and the result is still the same species.

Aging changes the chemistry sharply. The alliin that gives raw garlic its allicin pungency falls steeply within the first days of aging, while sugars such as fructose build up, most likely from the breakdown of the bulb’s fructan reserve, so the cloves turn sweet, balsamic and mild. With little alliin left, crushing aged cloves no longer releases the sharp odor of raw garlic. That makes black garlic extract a different ingredient from ordinary garlic extract in flavor and in smell.

Black Garlic Extract vs Garlic Grades

Form	What It Is	Choose It When
10:1 Black Garlic Extract	Water-extracted, concentrated and dried aged garlic bulb	A mild, sweet, dark garlic extract is wanted
Garlic Extract Powder	Extract of unaged garlic bulb	The pungent profile of ordinary garlic is the brief
Aged Garlic Extract 0.5%+ S-Allyl Cysteine	Standardized aged garlic extract with a defined SAC level	The specification names an SAC figure
Black Garlic Extract 1–5% SAC / Alliin	Standardized black garlic extract with a defined range	A marker-defined black garlic grade is required

A 10:1 ratio counts how strongly the aged cloves were concentrated and says nothing about S-allylcysteine. Published aging trials show SAC rising early and then falling again at higher temperatures, so the same ratio can sit on very different SAC levels. A label that must declare SAC therefore needs one of the standardized grades above.

Ordinary garlic extract keeps the sharp raw-garlic note, while this ratio extract is the one to use where sweetness, a mild smell and a dark brown color are wanted. The aging variables that move SAC also set color depth and molasses-like sweetness, so lots at one ratio can differ in shade.

Typical Specifications

Specification Item	Product Information
Latin Name	Allium sativum
Plant Part	Root & Rhizome
Processing	Water Extraction
Common Name	Black Garlic
Ingredient Type	Ratio Extract
Extract Ratio	10:1
Appearance	Brown powder
Solubility / Dispersibility	Water Dispersible
Quality Parameters
Moisture (LOD)	≤5.0%
Total Ash	≤5.0%
Particle Size	80 mesh
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤1,000 cfu/g · Yeast & Mold ≤100 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Application Areas

Low-Odor Garlic Capsules

Black garlic extract powder fills capsules without the pungent cloud of raw garlic, so filling rooms and sealed bottles stay far less smelly. The powder still needs a flow check because of its sugars, and opaque shells hide the dark brown fill.

Warm-Toned Drink Sachets

Sachets carry black garlic extract with a sweetener or a warm-toned flavored carrier. The molasses-like taste suits ginger, jujube or cocoa-style flavors, and the powder dissolves quickly in warm water to a brown, lightly hazy drink.

Dark Tablets and Bars

In compressed tablets and bar premixes the extract adds a brown color and a gentle sweet, balsamic note. It brings less bulk and moisture than whole black garlic paste, which keeps water activity under control in shelf-stable bars.

Formulation Notes

The powder is brown with a sweet, caramel-like and faintly balsamic aroma and a mild sweet-savory taste with little pungency. In water it dissolves or disperses to a dark brown, slightly hazy liquid. The color comes from melanoidins, the brown polymers formed in Maillard browning, so it is a product of the aging and not an added pigment. The solids are rich in fructose-type sugars and browning products, so the powder soaks up moisture quickly and turns sticky when left open.

Weigh it promptly and blend it into a portion of the filler before the main mix, which spreads the tacky fines. Browning continues with heat, deepening both color and caramel note, so add the extract late in any heated step if a lighter shade is wanted.

After opening a container, close the liner firmly at once. Sugar-rich black garlic solids take up room humidity faster than most dried extracts and set into a hard cake that is difficult to break up.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.