Active Pharmaceutical Ingredients
What is Fermented Black Garlic Extract?
Fermented Black Garlic Extract is a products from fresh garlic undergoing a 60~90 days controlled fermentation process under high humidity and temperature . This process transforms garlic’s pungent compounds (e.g., allicin) into milder, sweet-tasting derivatives like S-allyl cysteine (SAC).
| Serial Number | Product Specification | Value | Testing Method/Standard |
|---|---|---|---|
| 1 | SAC(s-allylcysteine Allylcysteine) | 0.2%; 0.5%; 1%; 3% | HPLC |
| 2 | Total Sugar | 10% | UV |
| 3 | Total Amino Acids | 10% | GB 5009.124-2016 |
| 4 | Total Polyphenols (mg/100g) | 500mg | GB/T8313-2018 |
| 5 | SOD Activity | 300u/g | GB/T5009.173-2003 |
| 6 | Contact us:ericyang@xasost.com |
Advantages of the Fermentation Process
Scientific Fermentation Process:
Phase 1 (1-7 days): Enzymatic reactions are initiated, and sulfur compounds in garlic begin to transform.
Phase 2 (2-3 weeks): Bioactive components are transformed, and allicin is converted into the more stable SAC.
Phase 3 (4-8 weeks): Beneficial metabolic products develop, achieving optimal nutritional balance.
Key Transformation Results:
S-allyl cysteine (SAC) content increased 10 times (from 0.3 mg/g to 3.5 mg/g).
Antioxidant capacity increased 3 times (ORAC value increased from 5,000 to 15,000 μmol TE/100g).
The pungent odor of raw garlic is eliminated, resulting in a milder taste.
Phase 1 (1-7 days): Enzymatic reactions are initiated, and sulfur compounds in garlic begin to transform.
Phase 2 (2-3 weeks): Bioactive components are transformed, and allicin is converted into the more stable SAC.
Phase 3 (4-8 weeks): Beneficial metabolic products develop, achieving optimal nutritional balance.
Key Transformation Results:
S-allyl cysteine (SAC) content increased 10 times (from 0.3 mg/g to 3.5 mg/g).
Antioxidant capacity increased 3 times (ORAC value increased from 5,000 to 15,000 μmol TE/100g).
The pungent odor of raw garlic is eliminated, resulting in a milder taste.
COA
| Inspection Item | Standard Requirement | Inspection Method | Test Result |
|---|---|---|---|
| Character | Brown powder | Enterprise Standard | Brown powder |
| Content | S - trans - L - cysteine ≥ 3% | Enterprise Standard (HPLC) | 3.06% |
| Soluble sugar ≥ 30% | Phenol - sulfuric acid method (UV) | 32.23% | |
| Solubility | Readily soluble in water | Cp2020 | Meets the requirement |
| Particle Size | 95% passes through 80 - mesh sieve | Cp2020 Standard Sieve Method | 100% passes |
| Moisture | ≤ 6% | GB/5009.3 - 2016 | 4.25% |
| Total Ash | ≤ 5% | GB/5009.4 - 2016 | 3.21% |
| Heavy Metals | ≤ 10ppm | GB/5009.11 - 2024 | Meets the requirement |
| Arsenic (As) | ≤ 1.0ppm | GB/5009.11 - 2024 | Meets the requirement |
| Lead (Pb) | ≤ 2.0ppm | GB/5009.12 - 2017 | Meets the requirement |
| Mercury (Hg) | ≤ 0.1ppm | GB/5009.11 - 2024 | Meets the requirement |
| Cadmium (Cd) | ≤ 1.0ppm | GB/5009.15 - 2023 | Meets the requirement |
| Total Plate Count (CFU/g) | - | GB4789.2 - 2022 | Meets the requirement |
| Molds (CFU/g) | - | GB4789.15 - 2016 Method 1 | Meets the requirement |
| Yeasts (CFU/g) | - | GB4789.15 - 2016 Method 1 | Meets the requirement |
| Molds and Yeasts (CFU/g) | - | GB4789.15 - 2016 Method 1 | Meets the requirement |
| Escherichia coli | Negative | Negative | Negative |
| Salmonella | Negative | Negative | Negative |
| Conclusion | This batch of products meets the enterprise standard | - | - |
Health Benefits of Black Garlic Extract
Immune System Support
Participants who continuously consumed fermented garlic extract experienced a 23% reduction in the incidence of upper respiratory tract infections. SAC (S-allyl-cysteine) possesses superior immunomodulatory properties and is more stable and easily absorbed than allicin in raw garlic.
Cardiovascular health
A meta-analysis published in a journal of the American Heart Association showed that after 12 weeks of daily consumption of fermented garlic products, participants experienced an average reduction of 8.4 mmHg in systolic blood pressure. It also: Reduced LDL cholesterol by 18%, Reduced triglycerides by 23%, Improved vascular elasticity, Supported healthy blood circulation
Metabolic Health Support
Fermented garlic extract increases oxygen consumption in human adipose-derived stem cells and enhances the expression of uncoupling protein-1 (UCP-1) mRNA.
Neuroprotection and Cognitive Function
The SAC component in fermented garlic has neuroprotective effects, protecting neurons from oxidative damage and slowing the brain aging process.
Participants who continuously consumed fermented garlic extract experienced a 23% reduction in the incidence of upper respiratory tract infections. SAC (S-allyl-cysteine) possesses superior immunomodulatory properties and is more stable and easily absorbed than allicin in raw garlic.
Cardiovascular health
A meta-analysis published in a journal of the American Heart Association showed that after 12 weeks of daily consumption of fermented garlic products, participants experienced an average reduction of 8.4 mmHg in systolic blood pressure. It also: Reduced LDL cholesterol by 18%, Reduced triglycerides by 23%, Improved vascular elasticity, Supported healthy blood circulation
Metabolic Health Support
Fermented garlic extract increases oxygen consumption in human adipose-derived stem cells and enhances the expression of uncoupling protein-1 (UCP-1) mRNA.
Neuroprotection and Cognitive Function
The SAC component in fermented garlic has neuroprotective effects, protecting neurons from oxidative damage and slowing the brain aging process.
Flow chart
What are the side effects of black garlic?
Digestive Issues: High sulfur content may cause bloating, diarrhea, or heartburn if consumed excessively (>20g/day).
Blood Thinning: Organosulfur compounds may interact with anticoagulants (e.g., warfarin), increasing bleeding risk.
Allergic Reactions: Rare cases of skin rashes or headaches have been reported. Blood Sugar Fluctuations: Diabetics should monitor levels closely due to its hypoglycemic effects.
Blood Thinning: Organosulfur compounds may interact with anticoagulants (e.g., warfarin), increasing bleeding risk.
Allergic Reactions: Rare cases of skin rashes or headaches have been reported. Blood Sugar Fluctuations: Diabetics should monitor levels closely due to its hypoglycemic effects.
Why to choose Fermented Black Garlic Extract supplier?
Sost Biotech is a manufacturer of Black Garlic Extract Powder.To facilitate your sales and production, we can customize mushroom extract formula products. You will need to provide detailed ratios or let our R&D team create a unique formula for you.
Our advantages
Our advantages
1.Raw Material Advantages: Selected high-quality garlic raw materials, with controllable sourcing.
2.Process Advantages: Patented fermentation technology, leading the industry in SAC content.
3.Testing Advantages: Equipped with advanced testing equipment such as HPLC and GC-MS.
4.Production Capacity Advantages: Monthly production capacity of 10 tons, meeting the needs of large orders.
5.Service Advantages: Providing customized solutions and technical support.
Product Data Sheets
| Analysis | Description | Test Method |
| Appearance | Orange-Yellow Powder | Visual |
| Odor | Characteristic | Nasil |
| Identification | Conform with reference sample | HPLC |
| Mesh Size | 100% pass 80 mesh | CP2020 |
| Moisture Content | ≤ 1.0% | GB5009.3-2016 |
| Residue on Ignition | ≤ 0.5 % | CP2020 |
| Heavy Metals | ≤ 10 ppm | CP2020 |
| Arsenic (As) | ≤ 1.5 ppm | BS EN ISO17294-2 2016 2016 |
| Lead (Pb) | ≤ 2 ppm | BS EN ISO17294-2 2016 |
| Cadmium（Cd） | ≤1ppm | BS EN ISO17294-2 2016 |
| Mercury （Hg） | ≤1ppm | BS EN ISO17294-2 2016 |
| Methyl alcohol | 30ppm （Eurofins：LOQ ） | CP2020 |
| N,N-Dimethylformamide | 880ppm （Eurofins：LOQ ） | CP2020 |
| Total Plate Count | ≤10000 cfu/g | ISO 4833- 1:2013 |
| Yeast and Mold | ≤100 cfu/g | ISO 21527-2:2008 |
| Escherichia Coli | < 10cfu/g | ISO 16649-2:2001 |
| Salmonella/25g | Absent | ISO 6579-1:2017 |
| Effective constituent | Curcumin≥98% | HPLC |
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