Enhance Antioxidant And Heart Protection - Black Garlic Extract

Enhance Antioxidant And Heart Protection - Black Garlic Extract

Black garlic is a delicacy with a history of hundreds of years, especially in India, Thailand, Japan and other Asian countries. The traditional method is to age the whole fresh garlic under high humidity and temperature. This process will produce a dark black color, a soft, jelly like texture and sweet syrup taste. The aging process also reduced the pH value from about 6.0 of raw garlic to less than 3.8 of naturally aged black garlic, thus extending the shelf life of garlic. In the West, aged black garlic has always been a remarkable functional food, which is used by professional chefs to flavor various delicious dishes.

Recently, with ABG10+as the brand name, a new generation of aged black garlic extract for functional food and cooking market was introduced. The extract is taken from mature and aged fresh garlic. This process changes the physicochemical properties of garlic, thus enhancing the antioxidant and heart protective effects of garlic. It is reported that the launch of this product comes at a time when consumers pay more and more attention to "active" ingredients.

Optimize antioxidant capacity

It indicates that the quality of active ingredients is the key to the anti oxidation of products. However, not every aged garlic can provide completely beneficial properties. It is said that ABG10+is the first bioactive compound, s-allyl cysteine (SAC), whose concentration is higher than that of standard black garlic. SAC is a water-soluble bioactive compound, which is praised for its high antioxidant capacity and cardiovascular benefits, and is supported by a number of clinical trials. It is claimed that proprietary high performance liquid chromatography (HPLC) technology is used to ensure the high SAC content of this product.

However, there are still untapped opportunities in how to use black garlic. The company said that functional drinks and meals may be a blank. In terms of the beneficial properties found, ABG10+is a surprising ingredient. Studies have shown that ABG10+can regulate different metabolic processes in different organs and tissues (vascular system, hypothalamus, fat and muscle tissue).

In addition, ABG10+is produced through a natural chemical reaction called "autocatalysis" under strict temperature and humidity control through a proprietary optimized aging process. This technology naturally enriches the unique ingredients of garlic, SAC, polyphenols and melanin (dark macromolecules), which have strong antioxidant effects. In a recent preliminary study, ABG10+was also proved to have better antioxidant capacity than other aged garlic extracts on the market.

Alberto Espinel, the R&D director of the company, said that ABG10+is a highly stable and bioavailable biomolecule, and its efficacy has been scientifically confirmed, helping to reduce oxidative damage through its superior antioxidant and heart protection properties. This is because in general, fresh garlic will disgust many consumers, and the aging process can not only reduce the content of allicin, but also eliminate the pungent smell of garlic. During aging, allicin is transformed into an effective antioxidant complex and other bioactive substances unique to black garlic, which can increase and release complex flavor and improve the overall nutrition. Therefore, ABG10+, as an ingredient with both functional flavor and health benefits, creates a unique opportunity for food companies.

Active ingredient trends

According to data from Innova Market Insights, in the past year, one in ten American consumers increased their consumption of products containing active ingredients in order to "be healthier". Food formulators are increasingly focusing on scientific claims that these ingredients can provide functionality to attract an increasingly healthy consumer market. At the same time, according to the 2019 Kerry American Taste Ranking, black garlic has become one of the most innovative ingredients in the United States because of its unique taste and appearance.

At present, the aged black garlic extract has been successfully used in finished products and functional foods. It can be integrated into dry products, such as snack bars, or used to impart natural sweetness. This ingredient can also be added to condiments, including purees, pastes, and extracts. In addition, it can be used with powerful sweeteners such as molasses for sauces, sauces and chutneys.

In addition, the aged black garlic extract is also suitable for dietary supplements. The raw material does not contain additives or preservatives and does not undergo any form of heat, caramelization or high temperature treatment. It is pointed out that ABG10+has passed the certification of Jewish food and halal food, and can also be provided in organic form.

Sourcing garlic from a Spanish grower and undertaking the supply chain control of the entire production process. The company has carried out careful screening of microorganisms and pollutants, including the detection of harmful aflatoxin, pesticides and heavy metals, and has been continuously audited by regulatory agencies and passed the ISO certification to maintain its quality stability.

Andy Biotech nology also provides herbal formulas to cosmetics customers, health food customers and food customers around the world. Please contact WhatsApp for more information 0086-15029046321 or sales@andybiotech.com.