Fermented Black Garlic Extract

Fermented Black Garlic Extract is a rich ingredient manufactured by fermenting and aging premium quality garlic bulbs, and it has a smooth and pleasantly sweet taste with strong umami flavor and heightened functional elements. The natural process of enzymatic and Maillard reactions changes the texture, color, and flavor of the garlic through carefully controlled temperatures and humidities, and this process results in a unique product ingredient in terms of its quality properties, especially suitable for use at the industrial and commercial levels. Scaled to large-scale production, the extract provides a uniform level of quality, standardised active levels with good formulation compatibility, enabling manufacturers to utilise its unique profile in many products without the requirement of on-site fermentation. It comes in powder or liquid form, found mostly in the food and processing industry, nutraceutical industry, functional beverage industry, and high-end seasoning manufacturing industry. Having it sourced with the trusted base of cultivation and processed with a quality control environment, it is a stable source of ingredients with long shelf life, meeting the international standards with an adequate size of supply.

Are you interested in our products? Just leave a message on this page or through donna@kingsci.com to get free samples and more professional support!

Black Garlic Extract has demographics of vast naturally occurring bioactive compounds, which are maximized or modified in the fermentation process, with the most significant one being S-allyl cysteine (SAC), which has been reported as stable and biologically available. In collaboration with SAC, it performs and preserves diverse sulphur-containing compounds, polyphenols, and Maillard reaction products, functionalizing them with specific taste, aroma, and material characters. Fermentation also results in enhanced antioxidant properties and alters some of the amino acids and sugars, producing a well-balanced taste combination of sweet and savoury without destroying the beneficial nutritional components. This formulation designates it as extremely desirable to the manufacturers looking to add ingredients that are both pleasing to the senses and functional to allow the creation of high-end differentiated products to the food, beverage, and nutraceutical markets.

1. Raw Material Selection

The quality of fresh garlic bulbs used must be of high quality, and bulbs are further chosen according to size, maturity, and homogeneity so that all bulbs produce consistent results during fermentation.

2. Cleaning and Sorting

So as to meet the industrial production demands of quality and hygiene standards, there is a thorough cleaning and sorting of the bulbs, including removal of the impurities, diseased cloves, or foreign materials.

3. Controlled Fermentation

Garlic then gets exposed to a holding environment of moderate heat and high humidity for 30-90 days in temperature and humidity-controlled chambers. This instigates enzymatic and Maillard reactions, naturally changing color, flavor, and texture.

4. Aging and Stabilization

The black garlic is then aged in controlled conditions after fermentation in order to stabilize flavour, aroma, and functional compounds and make most batches consistent.

5. Extraction Process

Water, ethanol, or mixed-type solvent extractions are used to concentrate the major bioactive compounds found in the fermented bulbs, S-allyl cysteine and polyphenols.

6. Filtration and Clarification

The filtered and clarified extract is then free of solids, and a clear, homogeneous solution is ready to go through further processing or drying.

7. Drying and Powdering (Optional)

In the case of powder, the liquid extract is placed through the spray-drying or freeze-drying process, which yields a stable, easily handled powder with long-lasting shelf life.

8. Quality Control and Packaging

The active compounds present in the final Aged Black Garlic Extract, the moisture content, microbial content, and other compound quality factors are tested before bulk packaging to be distributed to the industry.

The target market of Black Garlic Premium Extract is mainly industrial clients and manufacturers, who need a stable, high-quality, and versatile material to significantly increase the product range or produce it in large quantities. It can be applied in the manufacturing of food processors dealing with the making of sauces, seasonings, ready-to-eat meals, and snack products, and the beverage manufacturing companies that add it to their functional or gourmet drinks. Its concentrated bioactive profile can be used by nutraceutical and dietary supplement manufacturers to formulate wellness products, whereas animal feed manufacturers can utilize it to provide flavor and palatability in their animal feed products. The standardized quality of extract and the long shelf life, and the ease of incorporation are the parts that make it so attractive to companies that want to simplify the production, be able to guarantee the sensory and functionality similarity, and develop differentiated value-added products to enter competitive markets. It can overcome the challenge of reproducibility by offering an efficient, scalable solution that can satisfy industrial clients with various production demands, lessen the dependence on fresh ones, and provide more than enough product to satisfy the needs of local and foreign distribution.

Hot Tags: fermented black garlic extract, China, manufacturers, suppliers, factory, wholesale, price, pricelist, quotation, bulk, in stock, KOSHER, ISO, HACCP