Black garlic extract

It is a functional ingredient produced from garlic (Allium sativum) using Japanese aging and fermentation technology under strict temperature and humidity control, ensuring stable quality and consistent component profiles.

The main difference is that the fermentation process converts lipid-soluble sulfur compounds into water-soluble forms and significantly reduces the original pungent odor of garlic, creating a unique nutritional profile.

After the patented aging and fermentation process, the original pungent odor of garlic is significantly reduced, making it much milder than traditional garlic powder and easier to use in various products.

The material offers high integration flexibility, making it suitable for powders, granules, tablets, capsules, beverages, and general food development.

It is suitable for those sensitive to seasonal changes, busy office workers, students needing to maintain vitality, and seniors focused on daily health care.

The aging process influences changes in polyphenol and amino acid content and increases the levels of tetrahydro-β-carboline derivatives, enhancing its biological activity.

Yes, it is positioned as a fermented plant extract and functional garlic ingredient, meeting the demand for transparency and natural ingredients under Clean Label standards.

Patent Fermented Black Garlic emphasizes the conversion of components (such as water-soluble sulfur compounds) and higher antioxidant activity, rather than being just dried and ground powder.

It utilizes a strict temperature and humidity-controlled process, allowing garlic to transform naturally under specific conditions to ensure stable quality across batches.

The key lies in long-term spontaneous fermentation, which increases the biological active components of the garlic and transforms its flavor to be sweet and non-irritating.