Brown Black Garlic Extract 1–5% SAC powder from Allium sativum bulb

Black Garlic Extract 1–5% SAC / Alliin

Black garlic extract is prepared from whole garlic bulbs of Allium sativum that have been aged under heat and humidity until the cloves turn black, soft and sweet. The aged material is extracted with ethanol, and the liquor is dried to a brown powder that dissolves in water.

The grade range is 1–5% SAC and alliin by HPLC, and the primary grade is the 5% end. The powder is 80 mesh and water soluble. The 1% grade keeps the sweet, caramel character of the aged bulb for drinks, while the 5% grade carries a higher marker load for compact capsules.

SKU: BOT-STX-0023 Category: Standardized Extracts Tags: Bars & Bakery, Ethanol Extracted, Garlic, Gummies & Chews, Root & Rhizome, Seasonings & Sauces, Standardized Extracts

SAC and Alliin Standardization & Grades

The grade names two organosulfur compounds, S-allyl cysteine and alliin, which are quantified as separate peaks in one HPLC run. Alliin is the main sulfur compound of fresh garlic. Aging at high temperature and humidity converts much of it, and black garlic ends up with a strong sugar and browning background, with S-allyl cysteine as one of the stable sulfur compounds that remain. The botanical entity is Allium sativum L., and the part used is the whole bulb after the aging step, not the leaves or scapes.

Grade	Assay & Method	Where It Fits
1% SAC / Alliin	HPLC	Sweet drink mixes and blended powders
5% SAC / Alliin	HPLC	Capsules and tablets with small fill

The two grades are different in character. The 5% grade is a concentrate for capsules and tablets, which supplies a marker dose in a small fill. The 1% grade keeps more of the sugars and brown aging products of the bulb, so black garlic extract at this level is sweet, slightly sour and dark, and it suits drink mixes and sweet blends. Garlic is also supplied in other forms. The Aged Garlic Extract 0.5%+ S-Allyl Cysteine is aged in a liquid for a long period, the Garlic Extract 1–5% Allicin / Alliin is made from fresh garlic, and the Black Garlic Extract Powder is a 10:1 ratio extract with no marker figure. Each has different chemistry and different sensory properties.

SAC and Alliin Analysis & Purity Risks

Both grades are measured by HPLC, which separates S-allyl cysteine and alliin and quantifies each against a pure reference standard. Both compounds are polar amino acid derivatives with weak UV absorbance, so the sample is derivatized or read with a mass detector. A UV total or a sulfur-based figure would add every sulfur compound in the extract, and it cannot be converted into an HPLC result.

Sample preparation affects the SAC result. Both compounds are polar and water soluble, so the sample is dissolved in a water-based diluent, filtered and run on a column for polar analytes. Prepared samples are injected promptly because the alliin peak can shift on standing.

Aging changes the numbers in a characteristic way. Research on black garlic shows that alliin drops sharply within the first days of aging, and that SAC rises early and then declines at high temperature, with different aging programs giving SAC levels that differ by close to a factor of two. A lot with a given SAC figure is therefore a statement about the aging recipe as well as the plant.

The chromatographic pattern also carries the sugar-derived products of the Maillard reaction, which form during aging and give the extract its color. These products are not counted in the grade, but they are part of the identity of black garlic. A pale, sugar-poor extract with the same sulfur figures would have followed a different route.

Purity risks follow from the naming. Black garlic, aged garlic and fresh garlic are three different materials, and fresh garlic extract is standardized to alliin or allicin because its chemistry is different. Only the garlic bulb is used.

Typical Specifications

Specification Item	Product Information
Latin Name	Allium sativum
Plant Part	Root & Rhizome
Processing	Ethanol Extraction
Compound Class	Organosulfur Compounds
Common Name	Black Garlic, Aged Black Garlic
Ingredient Type	Standardized Extract
Marker Compound(s)	S-Allyl Cysteine (SAC) and alliin (organosulfur compounds)
Primary Grade	5% SAC / Alliin (HPLC)
Available Grades	1% · 5% SAC / Alliin (HPLC)
Appearance	Brown 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

5% Grade for Compact Capsules

The 5% grade delivers a sulfur marker dose from a small fill and suits capsules and tablets. The brown powder is hygroscopic and sticky because of its sugars, so fill in a dry room and add a glidant to keep it moving through the hopper.

1% Grade in Sweet Drink Mixes

Black garlic extract at 1% dissolves into a brown solution with a sweet, balsamic note. It suits drink mixes and shots built on fruit juice, ginger or cocoa, where the sweet-sour character adds depth without raw garlic smell.

1% Grade in Gummy Premixes

Gummy premixes accept the 1% grade because it adds color and sweetness and dissolves in warm syrup without grit. Add the powder after the main cook, and check the color of the finished gel, which will be a deep brown.

5% Grade in Tablet Blends

Tablets of the 5% grade need a dry binder and a moisture-tolerant filler, because the sugar-rich powder softens compacts under humidity. Test hardness after storage, and protect the tablet with a barrier coat or sealed blister, since the dark sugar-rich powder will mottle a pale tablet.

1% Grade in Sauce and Seasoning Bases

Black garlic extract at 1% can be used in savory seasoning blends as a sweet, dark flavor base. It dissolves in hot liquids and adds a rounded, umami-like note that raw garlic powder does not give.

1% Grade in Bar Premixes

Bar premixes use the 1% grade in small inclusions with date, nut and cocoa bases. The dark color shows in light bars, and the sugars make the powder cling to cold surfaces, so blend it into the dry fraction before the syrup and keep the bars wrapped in barrier film.

Technical & Quality Considerations

The extract is a brown powder with a sweet, caramel and slightly balsamic odor and a mild, rounded taste. It is water soluble, and solutions are dark brown and clear to slightly hazy. The powder is hygroscopic because of its sugars, and it clumps and hardens when humid air reaches it. A moisture barrier is the first requirement for storage and handling.

For production, control humidity in weighing and filling. Sieve before blending to break up soft lumps and pre-blend with a portion of the carrier, so that the sticky powder disperses evenly. The 5% grade is the denser of the two, and a fine flow aid helps it pass through hoppers. Heat can deepen the color further through continuing browning reactions, so avoid long hot holds and high drying temperatures during blending.

In liquid systems, add the powder under agitation. Dry powder dropped into water without stirring can gel at the surface and wrap dry powder inside. Because the extract contains reducing sugars and amino acids, continued browning is a quality risk in warm stores. A cool, dry warehouse keeps the color closer to the release sample. A retained sample from each lot, kept sealed, shows how fast a given route darkens during shelf life. Pack in barrier film, keep the drum sealed, and compare each lot with a retained sample for color, odor, moisture pickup and the SAC and alliin peaks. Clean the line after a run, because the dark powder stains contact surfaces.

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.