New-Gar® Black Fermented Garlic Powder Extract
New-Gar® Black Fermented Garlic Powder Extract is produced from a proprietary variety of mature, premium grade garlic bulbs, Allium sativum L., that are specially grown in three regions of China. Fresh bulbs are separated into individual cloves, hand trimmed, hand peeled (assuring a low micro & low specks), washed and dehydrated at a low heat to preserve key active markers (a quick/cool/dry process). One of the key markers is Alliin. Alliin has no smell, taste, or medicinal value. Alliin is then activated with the enzyme Allinase when garlic is cut or crushed forming a powerful & pungent sulfur compound called Allicin. With the special and proprietary process, the formation of allicin is delayed in the New-Gar® until taken orally & digested. A further delay can happen if garlic tablets are enteric-coated for maximum benefits & dissolution in the intestines bypassing the gastric acid of the stomach."
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
- Pharma and Nutraceuticals Functions
- Phytochemical
Product families
Applications
- Nutraceuticals & Supplements
Product Families
- Phytochemicals & Plant Extracts
- Phytochemicals
- Spices Herbs & Seasonings
- Plant & Herb Products & Extracts
Other characteristics
- Brand
- New-Gar
- Functions
- Phytochemical, Spice
- Ingredient Name
- Black Garlic
- Labeling Claims
Additive-free, Gluten-free, Halal, Kosher, Non-GMO; Additive-free; Gluten-free; Halal; Kosher; Non-GMO
- Active Component
- Allicin
- Certifications & Compliance
FDA Compliant, Generally Recognized As Safe (GRAS), Gluten-free, Halal, Kosher, cGMP
- Taste
- Characteristic w/slight reduction
- Markets
- Food & Nutrition
- Identity
- target:Garlic,Allium sativum species
- Appearance
- White to light tan granules
- Ingredient
- Black Garlic
- Lead Content
- max. 0.20
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Cadmium Content
- max. 0.50
- Mercury Content
- max. 0.50
- Moisture Content
- max. 7
- Food Ingredients Features
- Anti-Cancer Properties
- Antioxidant Properties
- Consistent Quality
- Stimulates Immune System
- Food Ingredients Functions
- Spice
- Certifications and Compliance
- FDA Compliant
- Generally Recognized As Safe (GRAS)
- Gluten-free
- Halal
- Kosher
- cGMP
- Food and Nutrition Applications
- Nutraceuticals
Technical data
Table 1 of 2
12 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Allicin | Min. 2,000 | ppm | C-18 HPLC/ ALC118A |
| Alliin | Min. 5,000 | ppm | C-18 HPLC/ ALC118A |
| Total Thiosulfinates | Min. 2,000 | ppm | C-18 HPLC/ ALC118A |
| Gamma-Glutamylcysteines | Min. 5,000 | ppm | C-18 HPLC/ ALC118A |
| Total Sulfur | VARIES | — | AOAC 990.28/ ICP |
| Heavy metals | max.10 | mg/kg | USP method 231 |
| Arsenic Content | max. 0.50 | mg/kg | ICP/MS |
| Bulk Density(untapped) | 0.6-0.80 g/ml or cc | — | USP36/NF31 |
| Granulation % on US #20 | max. 3 | % | USP36/NF31 |
| Granulation % on US #35 | max. 25 | % | USP36/NF31 |
| Granulation % on US #60 | max. 85 | % | USP36/NF31 |
| Granulation % on US #100 | max. 25 | % | USP36/NF31 |
Table 2 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total plate Count | max. 50000 | cfu/g | (Same as USP<2021,2022>)AOAC 966.23 |
| Yeast and Mold | max.100 | cfu/g | FDA-BAM 7^{th} ed. |
| Coliforms | max.20 | cfu/g | AOAC 966.23 |
| E.Coli | negative | — | AOAC 966.23 |
| Pseudomones | negative | — | AOAC /BAM |
| Salmonella | negative | — | AOAC /BAM |
| Staph Aureus | negative | — | AOAC /BAM |
