Frutarom launches the black garlic extract

Frutarom launches the Black Garlic Extract EFLA451, with similar health benefits but much less risk of bad breath compared to standard garlic.

Black garlic is traditionally eaten as a culinary snack for its mild, sweet taste, as well as for its health benefits.

Derived from fermentation of fresh garlic bulbs and shows comparable benefits for cardiovascular health, black garlic causes virtually no undesirable side effects, such as bad breath and body odor.

The extract is based on fresh garlic (Allium sativum), which is auto-fermented under warm and humid conditions that favor enzymatic reactions, before being extracted.

During fermentation, the white cloves gradually darken to their final black appearance.

Through this process, the original compounds are converted into a new range of compounds.

Black garlic is low in alliin and allicin, both precursors of the substances that are responsible for the undesirable odorous side-effects of fresh garlic.

Having totally lost its pungency it even takes on a sweetish, mild taste and smell, similar to that of oven-roasted garlic.