Black garlic made from garlic grown in Aomori Prefecture, Japan, aged with a brown-rice fermentation liquid, then minced, vacuum freeze-dried and milled to a brown powder that passes 30-32 mesh. Two raw materials on the specification: garlic and the fermentation liquid. Packed in 5 kg bags for tablets, powder products, drinks, soups and processed foods.
Tell us what you are developing and which documents you need. We reply from Japan within one working day with the product specification, SDS and the CoA of the current lot.
The powder starts as whole garlic grown in Aomori Prefecture, Japan, aged with a brown-rice fermentation liquid until the cloves turn black. The black garlic is then minced, frozen and dried under vacuum, checked for metal, milled and packed. Plate count, coliforms, moisture and sensory quality are tested on every lot before release.
Step 1 · brown-rice fermentation liquid
Aomori garlic aged under slow far-infrared heat until the cloves turn black
Step 2 · every lot
Plate count, coliforms and packaging condition checked
Step 3 · 3 mm plate
Minced black garlic mixed to a uniform mass
Step 4 · overnight or longer
Filled onto trays by weight, then frozen
Step 5 · max. 75 °C product temperature
Temperature chart recorded automatically for each lot
Step 6 · Fe 1.0 mm, SUS 2.0 mm
Test pieces run at start-up and every hour
Step 7 · 0.8 mm screen
Pre-crushed, then milled to powder
Step 8 · 5 kg bags, 2 per case
Plate count, coliforms, moisture and sensory check on every lot
The grade on this page. Other grades, where available, are specified on request.
Example lot values are published in the developer's guide below. They are an example, not a specification; your lot's CoA governs.
A Japanese trading company selling directly to brand owners and contract manufacturers. No distributor layer between you and the documents.
Every shipment travels with the Certificate of Analysis of its own lot, with the measured values and the full safety panel.
A small first order lets you run a pilot batch before committing to bulk. Larger volumes are quoted by volume and delivery terms.
For registered companies developing a product. Tell us the format you plan and we will say honestly what to expect.
After payment is received. Freight quoted on request. Specification and SDS before you order, CoA with the goods.
If you are comparing ingredients for a new SKU, these questions separate one material from another quickly.
This powder is specified for composition and hygiene, not for an S-allyl cysteine content. If your formula needs a guaranteed SAC level, a standardized extract is the better fit.
The specification lists garlic and a brown-rice fermentation liquid made from brown rice and salt. Check how your market wants the fermentation liquid and its components declared.
The powder is highly hygroscopic. Plan dry handling, reseal opened bags with a desiccant and choose finished-product packaging that keeps moisture out.
We share the product specification and a process description before you order. If your market needs heavy-metal, pesticide, allergen or halal documentation, raise it at the quotation stage so we can confirm what is available.
What each component is, what the processing changes, and what published research on the raw material has examined. No health claims; references on request.
Black garlic is whole garlic aged until the cloves turn black, soft and sweet. For this material, garlic grown in Aomori Prefecture, Japan, is aged with a brown-rice fermentation liquid under slow far-infrared heat. The black garlic is then minced, frozen overnight and dried under vacuum, and the dried material is milled. Nothing is extracted, so the powder carries the black garlic itself rather than a fraction of it.
The producer describes it as a material for dietary supplements and for foods. Typical formats:
The powder is highly hygroscopic, so plan for dry handling and moisture-tight packaging of the finished product.
This powder is specified for composition and hygiene: particle size, moisture, a nutrition analysis and microbiology. It is not standardized to S-allyl cysteine (SAC). When a formula needs a guaranteed SAC level, our fermented garlic extract powder standardized to SAC 10 mg/g is the standardized option.
Buy the powder in bulk for your own formula, or see our Japanese supplement ingredients and contract manufacturing if you would rather launch a finished product made in Japan.
Black garlic is made from whole fresh garlic (Allium sativum) held at a controlled high temperature, typically 60-90 °C, and high humidity, typically 80-90%, for a period that varies by producer from days to several weeks. The cloves turn dark, sweet and chewy, and lose the strong off-flavour of raw garlic as their allicin content falls. The product is often called fermented garlic; the controlled conditions are temperature and humidity, and intermediates of the Maillard reaction form during the process. The same review notes that the composition of black garlic depends on the manufacturing conditions (review, J Food Drug Anal 2017).
Controlled ageing studies describe a consistent pattern. In one study, whole bulbs aged at 70 °C and 90% relative humidity for 35 days showed rising reducing sugars and total acidity, a pH that fell from 6.33 to 3.74, and total polyphenol and flavonoid contents that increased up to day 21 of ageing (Molecules 2014). Another study measured about a 16-fold increase in free sugars in black garlic cloves compared with fresh garlic, with lower moisture and pH, higher ash and a decline in thiosulfinates, the pungent sulfur compounds of raw garlic (Prev Nutr Food Sci 2016).
The ageing profile shapes the result. A 2024 study compared two temperature programmes: gradual heating gave more polyphenols and fructose by day 15, while rapid heating kept about 1.7 times more S-allyl cysteine at the end of ageing (Foods 2024). Black garlic materials from different producers are therefore not interchangeable on paper, and composition can move between crops and lots. For this powder, the specification fixes particle size, moisture and microbiology, and the nutrition analysis gives typical values per 100 g.
Freeze-drying removes water from frozen material under vacuum instead of in a stream of hot air. Here the minced black garlic is frozen overnight or longer, dried with the product temperature held at or below 75 °C, and milled through a 0.8 mm screen. The release limit for moisture is 8%, and the typical measured moisture is 0.9 g per 100 g.
How black garlic powder is classified, and what a finished product may claim, depends on the destination market. Confirm the status and permitted wording with your regulatory adviser before launch. This section describes the raw material and published research on black garlic in general; it is not a claim about any finished product.
Start at the minimum order. Free sample. Specification, SDS and lot CoA on request.
Request a sample or quotationBlack garlic is whole garlic aged until the cloves turn black, soft and sweet. For this material, garlic grown in Aomori Prefecture, Japan, is aged with a brown-rice fermentation liquid under slow far-infrared heat. The black garlic is then minced, frozen overnight and dried under vacuum, and the dried material is milled. Nothing is extracted, so the powder carries the black garlic itself rather than a fraction of it.
The producer describes it as a material for dietary supplements and for foods. Typical formats:
The powder is highly hygroscopic, so plan for dry handling and moisture-tight packaging of the finished product.
This powder is specified for composition and hygiene: particle size, moisture, a nutrition analysis and microbiology. It is not standardized to S-allyl cysteine (SAC). When a formula needs a guaranteed SAC level, our fermented garlic extract powder standardized to SAC 10 mg/g is the standardized option.
Buy the powder in bulk for your own formula, or see our Japanese supplement ingredients and contract manufacturing if you would rather launch a finished product made in Japan.
Black garlic is made from whole fresh garlic (Allium sativum) held at a controlled high temperature, typically 60-90 °C, and high humidity, typically 80-90%, for a period that varies by producer from days to several weeks. The cloves turn dark, sweet and chewy, and lose the strong off-flavour of raw garlic as their allicin content falls. The product is often called fermented garlic; the controlled conditions are temperature and humidity, and intermediates of the Maillard reaction form during the process. The same review notes that the composition of black garlic depends on the manufacturing conditions (review, J Food Drug Anal 2017).
Controlled ageing studies describe a consistent pattern. In one study, whole bulbs aged at 70 °C and 90% relative humidity for 35 days showed rising reducing sugars and total acidity, a pH that fell from 6.33 to 3.74, and total polyphenol and flavonoid contents that increased up to day 21 of ageing (Molecules 2014). Another study measured about a 16-fold increase in free sugars in black garlic cloves compared with fresh garlic, with lower moisture and pH, higher ash and a decline in thiosulfinates, the pungent sulfur compounds of raw garlic (Prev Nutr Food Sci 2016).
The ageing profile shapes the result. A 2024 study compared two temperature programmes: gradual heating gave more polyphenols and fructose by day 15, while rapid heating kept about 1.7 times more S-allyl cysteine at the end of ageing (Foods 2024). Black garlic materials from different producers are therefore not interchangeable on paper, and composition can move between crops and lots. For this powder, the specification fixes particle size, moisture and microbiology, and the nutrition analysis gives typical values per 100 g.
Freeze-drying removes water from frozen material under vacuum instead of in a stream of hot air. Here the minced black garlic is frozen overnight or longer, dried with the product temperature held at or below 75 °C, and milled through a 0.8 mm screen. The release limit for moisture is 8%, and the typical measured moisture is 0.9 g per 100 g.
How black garlic powder is classified, and what a finished product may claim, depends on the destination market. Confirm the status and permitted wording with your regulatory adviser before launch. This section describes the raw material and published research on black garlic in general; it is not a claim about any finished product.
It is black garlic in powder form. Garlic grown in Aomori Prefecture, Japan, is aged with a brown-rice fermentation liquid until the cloves turn black, then minced, frozen, vacuum freeze-dried at a product temperature of 75 °C or below and milled through a 0.8 mm screen. The specification lists two raw materials: garlic and the brown-rice fermentation liquid, which is made from brown rice and salt.
The minimum order is 10 kg at 220 USD/kg; larger volumes are quoted by volume and freight is quoted on request. The powder is packed in 5 kg bags, two per case. It ships from Japan 1-1.5 weeks after payment when stock is available; the powder is not held in large stock, so confirm timing for bigger volumes with your quotation. Payment is 100% prepayment by SWIFT or Stripe.
Particle size (90-95% or more passes 30-32 mesh), colour (brown), moisture (8% or less at release), total plate count (3,000 CFU/g or less at release), coliforms, moulds and yeasts (negative), and a nutrition analysis per 100 g: energy 380 kcal, protein 18.5 g, fat 0.6 g, carbohydrate 75.1 g, ash 4.9 g, moisture 0.9 g. Shelf life is 3 years from manufacture.
Keep it in a cool, dark place away from heat and humidity. The powder is highly hygroscopic, so reseal opened bags with a desiccant and keep handling dry. Shelf life is 3 years from manufacture.
