Factory Supply Good Quality 10:1 Black Garlic Plant Extract Powder

• Introduction

Black garlic extract is natural and derived from black garlic, which is a garlic product that has been naturally fermented at a high temperature and a controlled humidity for more than 30 days. It has a higher polyphenolic content and stronger SOD-like activity and scavenging activity against hydrogen peroxide than raw garlic.

• Raw Material Description

Black garlic is an ancient ingredient — it was apparently first made in Korea, as much as 4,000 years ago — that is back in style with food-lovers and nutritionists alike.

Chefs are taking advantage of its tangy, subtle flavour to add a savoury elegance to their dishes; black garlic is similar to roasted garlic in texture, making it easy to blend into sauces and spreads. Scientists, meanwhile, have discovered that it has many health benefits not found in its already healthy white kin.

The visually stunning, onyx-coloured cloves start life as heads of conventional garlic. The heads are subjected to a three-week aging process, where the bulbs sit in humid conditions and low heat and are eventually caramelized, transformed by the same Maillard reaction that gives browned meat its deep flavour. The sugars and amino acids produce melanoidin in the process, turning the garlic black.

The aging process amplifies garlic’s traditional health properties, which include fighting a cold, reducing blood pressure, and detoxifying the body of excess metals; but black garlic is a superfood that’s capable of even more. 

The raw material must be 100% nature, GMO free, Allergen free, and comply with the standards of XiaoyeBencao Criteria for raw material.

• Manufacture Procedure Brief Description

The product is obtained by extract, concentrate, and dry.
All of the manufacture procedure is followed the GMP, each of the steps is recorded and traceable.

• Quality Specification