Black Garlic Extract


Fine Powder




Flavone 24%, Lactones 6%

Shelf Life:

2 Years

Category: Tag:

Product Description

Black garlic is not a species of garlic, but raw garlic refined from long-term fermentation, at a certain temperature and humidity
condition. After fermentation, garlic fructose and amino acids produce ammonia condensation and complete the garlic enzyme
browning reaction. In this period, garlic changes color from white to black brown, then black. That’s why it’s called black garlic.


Analysis Specification Results
Assay black garlic powder Complies
Appearance dark brown Powder Complies
Ash ≤10.0% 8.1%
Moisture ≤8.0% 4.5%
Heavy metals ≤10ppm Complies
Odor Characteristic Complies
Taste Characteristic Complies
Particle size 100% through 80 mesh Complies
Loss on drying ≤5.0% 3.17%
Pesticide residue Negative Negative
Total of bacteria ≤10000cfu/g Complies
Fungi ≤1000cfu/g Complies
Salmgosella Negative Complies
Coli Negative Complies



Black garlic eliminates the irritating odor of garlic while it preserves garlic allicin, germanium, potassium, and other
indispensable trace elements for human body. Besides, the protein in garlic transforms into 18 kinds of essential amino acids that
human body requires every day. At the same time, the variety of phenol content increases and produces a new water soluble sulfide
S-ALLYLCYSTEINE (SAC), S-ALLY-MERCAPTO-CYSTEINE, and other antioxidants, which greatly enhance the antioxidant, anti-acidification function of garlic. Black garlic is an excellent healthy food.


1. used in treating eumycete and bacterial infection, gastroenteritis and Cardiovascular Disease.
2. used in health product field