Aged Garlic Extract 0.5%+ S-Allyl Cysteine

Aged garlic extract is prepared from the cloves of Allium sativum that have been held for a long aging step, which turns the unstable sulfur compounds of fresh garlic into stable, water-soluble ones. The liquor is dried to a light yellow powder that dissolves in water and carries little of the pungent odor.

The grade is at least 0.5% S-allyl cysteine by HPLC. The powder is 80 mesh and water soluble. A single grade is supplied, which suits capsules, tablets, drink powders and gummies that need a defined organosulfur marker with a mild flavor and a clear solution.

SKU: BOT-STX-0021 Category: Standardized Extracts Tags: Bars & Bakery, Ethanol Extracted, Garlic, Gummies & Chews, Root & Rhizome, Standardized Extracts

S-Allyl Cysteine Standardization & Grades

S-allyl cysteine, usually shortened to SAC, is an amino acid in which an allyl group is joined to the sulfur of cysteine. It is not present at a high level in fresh garlic, where the main sulfur compounds are alliin and gamma-glutamyl peptides. It forms during aging, when the peptides are converted, and it is stable and water soluble. That is why aged garlic extract is standardized to SAC, while fresh garlic extract is standardized to alliin or allicin. The botanical entity is Allium sativum L., and the part used is the bulb, which is sliced or crushed and aged.

The grade is a minimum, so lots reach or exceed the figure and the certificate states the result. In aged garlic extract the amount of SAC depends on the aging time and temperature: it rises early in aging and then falls again, so a defined figure also defines the endpoint of the process. Garlic is supplied in three further forms with different chemistry. The Black Garlic Extract 1–5% SAC / Alliin is aged by heat and humidity, the Garlic Extract 1–5% Allicin / Alliin is made from fresh garlic, and the Black Garlic Extract Powder is a 10:1 ratio extract without a marker figure. These are different materials and are not interchangeable with this one.

S-Allyl Cysteine Analysis & Purity Risks

The SAC figure is measured by HPLC. The amino acid is polar, so the sample is usually derivatized or run on a column for polar analytes, and the peak is quantified against a pure SAC reference standard. A UV total or a sulfur-based figure would add all organosulfur compounds, and it cannot be converted into an HPLC SAC result. The basis of the minimum, SAC as free amino acid, should be stated with the figure.

The method for a polar amino acid is demanding. SAC absorbs weakly, so the sample is derivatized before injection or read with a mass detector, and the calibration is run on a pure SAC standard. Free SAC is the reported form; bound precursors such as the gamma-glutamyl peptides are not counted unless they are converted first, and that conversion step changes the result.

The chromatographic pattern identifies the aging route. Fresh garlic extract shows alliin and little SAC, black garlic shows SAC together with a strong sugar and Maillard background, and aged garlic extract shows SAC together with the water-soluble sulfur compounds that survive prolonged holding. Research on black garlic shows that alliin drops sharply in the first days of aging, and that SAC peaks early and then declines at high temperature.

Purity risks follow from this chemistry. Allicin, the compound responsible for the pungent smell of crushed garlic, is unstable in water and breaks down into oil-soluble sulfides, so it is not a marker of an aged, water-soluble product. Garlic extracts are also easy to confuse by name, and the aging route, the marker and the assay each need to match before two garlic powders are compared. Only the bulb is used, and not the leaves, the scapes or the bulbils.

Typical Specifications

Specification Item	Product Information
Latin Name	Allium sativum
Plant Part	Root & Rhizome
Processing	Ethanol Extraction
Compound Class	Organosulfur Compounds
Common Name	Aged Garlic, Aged Garlic Extract
Ingredient Type	Standardized Extract
Marker Compound(s)	S-Allyl Cysteine (SAC, water-soluble organosulfur amino acid)
Primary Grade	≥0.5% S-Allyl Cysteine (HPLC)
Appearance	Light Yellow powder
Solubility / Dispersibility	Water Soluble
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

Applications by Grade

Aged Extract for Capsules and Tablets

The single grade fills capsules and tablets with a defined SAC load. The light yellow powder is water soluble and takes up moisture, so fill in a dry room and use a desiccant in the closure of the bottle.

Mild Garlic Powder for Drink Mixes

Aged garlic extract dissolves into a clear, pale solution with a faint sweet-sulfur note. This makes it suitable for drink mixes and shots that would be unacceptable with the pungent odor of fresh garlic, and the solution stays clear in a bottle.

SAC Powder for Gummy Premixes

Gummy premixes accept the powder because it dissolves in warm syrup without grit. Add it after the main cook to protect the marker, and test the aroma after storage, since a faint garlic note can build over time.

Water-Soluble Extract in Stick Packs

Stick packs carry the extract with a flow agent and a sweetener or a fruit powder. Seal the packs in moisture-barrier film, because the soluble powder clumps at the seal if humid air gets in.

Aged Extract in Effervescent Tablets

Effervescent tablets can use the extract because it dissolves completely and gives a clear solution. Keep the compression room dry, and avoid acids and heat during granulation that could change the color of the powder.

Aged Extract in Bar Premixes

Bar premixes use the powder in small inclusions. The mild flavor combines with savory and nut bases better than with sweet fruit, and the dry blend should be mixed before the syrup is added to keep the sulfur note even.

Technical & Quality Considerations

The extract is a light yellow powder with a faint sweet, slightly sulfurous odor, much milder than raw garlic. It is water soluble, and solutions are clear to pale yellow. SAC is a stable amino acid and survives normal processing, but the powder is hygroscopic and browns slowly with moisture and heat through sugar–amine reactions. Acidic and neutral systems keep the color best.

For production, control humidity in weighing and filling, because the powder gains water and cakes at the drum rim. Sieve before blending to break up soft lumps, and fold the powder into a portion of the carrier so that it disperses evenly. Sulfur compounds can transfer odor to neighboring ingredients, so keep the aged garlic extract in a sealed liner and away from strongly scented materials.

Heat history matters for this extract. The marker itself survives normal pasteurization of a drink, but long holds above that temperature darken the solution and add a caramel note, so schedule the powder addition late in the process. Dissolve with agitation, since dry powder dropped into water forms a gel layer that wraps dry powder inside. Avoid copper and iron contact surfaces, which can discolor sulfur-containing solutions. Compare each lot with a retained sample for color, odor and the SAC peak, and clean the line after a garlic run to prevent carry-over of odor.

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.