Product
0102
Fermented Black Garlic Extract Allicin SAC Powder
Products Description
Fermented Black Garlic Extract Powder with Allicin and SAC (S-allyl Cysteine) is a potent, water-soluble functional ingredient used extensively in the dietary supplement and functional food industries. Derived from naturally aged garlic, our powder undergoes controlled fermentation, which enhances its bioactivity and reduces the pungent odor of raw garlic. This makes it a great choice for formulating odorless, stable, and highly absorbable health products.
The two key active ingredients in the extract are allicin and SAC (S-allyl Cysteine). Allicin has antimicrobial and antioxidant properties, while SAC (acid activated carbon) produced during the fermentation process is highly bioavailable and helps support cardiovascular health, regulate immunity, and fight inflammation. SAC is also more stable than allicin, making it particularly important for long-shelf-life formulations.
In today’s market, fermented black garlic extract is gaining momentum as consumers seek natural alternatives to boost immunity and maintain heart health. The growing demand for odorless garlic supplements and functional ingredients in clean label formulations has driven black garlic powder into the mainstream nutrition and beverage categories.
Our fermented black garlic powder increases SAC yields while retaining the rich polyphenol content and eliminating the typical pungent garlic smell. Whether you are producing immune support capsules, antioxidant drink mixes, or clean label functional foods, our black garlic extract powder provides a stable, effective and consumer-friendly solution.
Why choose our fermented black garlic extract Allicin SAC powder?
1. Higher SAC content (≥1.0%)
Our powder contains consistently high levels of S-allylcysteine (SAC) as measured by HPLC, 30-50% higher than most commercially available black garlic extracts (typically around 0.6-0.7%).
2. Stable allicin content (>0.5%)
Through optimized fermentation and drying processes, we retain detectable allicin content, which is typically lost in traditional black garlic processing.
3. No odor, mild taste
Unlike cheaper extracts with strong garlic flavor, our slow fermentation at temperatures below 70°C naturally reduces the garlic flavor and produces a odor-free, mild-tasting powder suitable for capsules, beverages and chewable tablets.
4. Low moisture for better shelf stability
Our powder keeps moisture below 5%, reducing clumping and extending shelf life - perfect for humid climates or long-distance transportation.
01
COA
| Items | Specification | Result | Test Method |
| Appearance | Fine brown powder | Complies | Visual |
| Odor & Taste | Characteristic, mild | Complies | Organoleptic |
| S-Allyl-Cysteine (SAC) | ≥1.0% | 1.12% | HPLC |
| Allicin | ≥0.5% | 0.56% | HPLC |
| Loss on Drying | ≤5.0% | 3.47% | USP<731> |
| Ash | ≤5.0% | 3.12% | USP<281> |
| Particle Size | 100% through 80 mesh | Complies | USP<786> |
| Heavy Metals | ≤10 ppm | <5 ppm | ICP-MS |
| Lead (Pb) | ≤1.0 ppm | 0.12 ppm | ICP-MS |
| Arsenic (As) | ≤1.0 ppm | 0.08 ppm | ICP-MS |
| Cadmium (Cd) | ≤1.0 ppm | 0.06 ppm | ICP-MS |
| Mercury (Hg) | ≤0.1 ppm | <0.01 ppm | ICP-MS |
| Total Plate Count | ≤1,000 cfu/g | 230 cfu/g | USP<2021> |
| Yeast & Mold | ≤100 cfu/g | 30 cfu/g | USP<2021> |
| E. coli | Negative | Negative | USP<2022> |
| Salmonella | Negative in 25g | Negative | USP<2022> |
| Solubility | Soluble in water | Complies | In-house |
| GMO Status | Non-GMO | Complies | Statement |
| Irradiation | Non-Irradiated | Complies | Statement |
What is black garlic powder used for?
1. Dietary Supplements: Used in capsules, tablets, and softgels for cardiovascular support, antioxidant protection, and immune health.
2. Functional Beverages: Added to health drinks and shots for its antioxidant and anti-fatigue properties.
3. Nutraceutical Blends: Combined with other ingredients in anti-aging, cholesterol-lowering, or blood sugar control formulations.
4. Pet Health Products: Incorporated into functional treats or supplements for aging pets or pets with cardiovascular concerns.
5. Natural Food Additives: Used in health foods or snacks as a natural flavor enhancer with functional benefits.
Recommended Dosage
1. For human dietary supplements: 200–1,000 mg/day depending on the SAC content and health goal.
2. For beverages or functional foods: 0.1%–0.3% by weight of the formulation.
Always follow formulation guidelines or consult with regulatory standards in your market.
Frequently Asked Questions (FAQ)
1. What is SAC in black garlic extract?
SAC stands for S-allylcysteine, a stable and bioavailable organosulfur compound formed during the fermentation process. It is known for its antioxidant, anti-inflammatory and cardioprotective benefits.
2. Is fermented black garlic extract better than raw garlic?
Yes. Fermentation improves bioavailability, reduces irritation, and increases SAC content, making it more suitable for supplements and functional applications.
3. Will allicin still be present after fermentation?
Allicin is generally unstable and only minimal amounts are present after fermentation. However, our standardized extracts provide a dual benefit while retaining detectable allicin levels while also increasing SAC.
4. Can black garlic extract be used in beverages?
Yes. High SAC water-soluble black garlic extract powder is suitable for functional beverages. It has a mild flavor and blends smoothly with liquid applications.
Trusted Black Garlic Supplier
Partner with us for premium-quality Fermented Black Garlic Extract Allicin SAC Powder in bulk, OEM, or customized solutions. As a professional manufacturer with strong production capabilities and international certifications, we support your product development with stable supply and consistent quality. Contact us at info@btncbio.com to start your sourcing journey today.