Aged Black Garlic Extract

Aged Black Garlic Extract is a high-quality concentrated ingredient made of fresh garlic, and has gone through a specific aging process under the exact same temperature and humidity. The process turns the garlic into a soft-textured black substance with naturally sweet and mild, and rich flavour with origin and umami but retaining and stabilising its most active sulfur-derived sapori, including S-allyl cysteine. Among the manufacturers, the extract presents a convenient form characterized by the standard and easy-to-work-with potency, aroma, and functional features during bulk production. It is very well-suited to use in food items, beverages, nutritional supplements, and animal nutrition solutions, in addition to functional blends where a clean, natural label ingredient is required. The enhanced solubility and longer shelf life of the extract, paired with its relative value over fresh garlic in terms of pungency, make the extract especially useful to enterprises interested in product innovation or addition to a line of products without sacrificing quality and efficiency in the processing algorithm.

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The Black Garlic Extract starts with fresh bulbs of high-quality garlic that are chosen to be consistent, size and maturity so that they yield the best possible processing outcomes. Raw garlic is intentionally aged and exposed to accurate temperature and humidity concentrations over several weeks, with natural enzymes and Maillard reactions occurring. This alters the cloves into a soft-texured, black, strong-flavoured product with little pungency and an amplified stability of relevant sulfur owing substances like S-allyl cysteine. Thereafter, it is extracted in a standardized method that concentrates its active ingredients into their pure form in a fine powdered state or liquid form, able to be used in industries. This sourcing and production methodology offers traceability, standardized quality, and reproducibility, of value to the manufacturers who need a reliable raw material in the food, beverages, dietary supplements, animal feed, and functional product formulations. The extract delivers uniformity and large-scale potential to businesses considering commoditizing natural by high-value ingredients with specific application to garlic.

Black garlic has a history of several decades in East Asia, in China, Korea, and Japan, where it was initially studied in terms of culinary and health practices that indicated the advantages of naturally aged garlic. In China, historical accounts and local food culture documents indicate that garlic was treated with controlled temperature and humidity during the fermentation process in order to minimise the pungency, increasing the sweetness and reliability, leading eventually to what came to be accepted today as black garlic. These traditional methods were improved over the years, modern methods of processing and standardization being added to ensure that an extract with the same properties can be obtained every day to fit an industrial use scenario. Fermented Garlic Extract is a combination of thousands of years of human expertise and modern food science, allowing a manufacturer around the globe to enjoy the flavor, functional benefit, and shelf-life value of this unique product in food, beverage, nutraceutical, and feed applications. The history of its origins also shows how well-known the benefits of garlic were and how innovative it can be to make it a stable, scalable product to use in businesses.

1. Storage Conditions

To maintain stability and ensure that active compounds are not destroyed, store the Fermented Black Garlic Extract in a cool and dry area with no direct sunlight and no extreme increase in humidity.

2. Packaging Integrity

Make sure containers are sealed well after every usage so that contamination is prevented and taste, aroma, and functional properties can be maintained.

3. Dosage Accuracy

One must measure the extract accurately to the formulation requirement to provide uniform flavor intensity and functional efficacy between the batches.

4. Mixing and Compatibility

Ensure compatibility with other ingredients used and ensure proper mixing to ensure uniform distribution in the end product, especially in powdered, beverage, or feed mixtures.

5. Process Temperature

It is important not to overheat the extract in the course of processing because this may alter its flavor and reactivity.

6. Regulatory Compliance

Comply with international and domestic policies on the levels of inclusion and labeling, and the end product should be up to the market requirements.

7. Shelf-Life Management

Introduce first-in, first-out (FIFO) inventory procedures to consume the stocks that are older first, and also ensure a regular product quality in production.

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