Fermented Black Garlic Powder (Allium sativum) — Bulk B2B Supplier
Fermented black garlic powder is made from Allium sativum bulb aged by the Maillard reaction — the slow, controlled warming that turns garlic dark, sweet and mellow — then dried and milled into a stable, free-flowing powder. It is characterised compositionally by S-allyl cysteine (SAC) and allicin, and supplied as a bulk raw ingredient for B2B and OEM use in supplement blends, seasonings and functional foods. It is manufactured in bulk by Bionutricia Extract (Bionutricia Manufacturing Sdn Bhd), a JAKIM Halal, FSSC 22000, GMP, HACCP and MeSTI manufacturer in Malaysia, tests porcine-DNA absent, and ships with a Certificate of Analysis on every lot.
Quick facts for formulators
- Botanical / part: Allium sativum L., bulb
- Process: Maillard fermentation, dried & milled to powder (not a solvent extract)
- Marker compounds (compositional): S-allyl cysteine 0.1–0.3%, allicin 1.5–2.5% (of dry weight)
- Form / colour / odour: free-flowing powder, brown to dark brown, sweet-garlic aroma
- Solubility: soluble in water with sediments
- Moisture: <8% · Dosage: 100–300 mg · Particle: >85% / 60 mesh
- Pack sizes: 1 kg · 5 kg · 20 kg
- Certifications: JAKIM Halal · FSSC 22000 · GMP · HACCP · MeSTI · COA per lot
- Clean label: vegan, non-GMO, gluten-free (<5 ppm), not irradiated, porcine-DNA absent, no listed allergens
- Shelf life: 24 months sealed, cool & dry · Origin: Malaysia
- Heavy metals: As <0.5 · Pb <0.01 · Hg <0.02 ppm · Microbial: within limits
What is fermented black garlic powder?
Black garlic is ordinary garlic (Allium sativum) aged over weeks under controlled warmth and humidity. During this time the Maillard reaction — the same browning chemistry that develops flavour in roasted foods — turns the cloves dark brown to black, softens their texture and replaces the harsh raw pungency with a sweet, mellow, almost balsamic character. Bionutricia's fermented black garlic powder is made from that aged garlic, dried and milled into a stable, free-flowing powder with a characteristic sweet-garlic aroma. The house specification characterises it compositionally by S-allyl cysteine (0.1–0.3%) and allicin (1.5–2.5%) of dry weight — statements about what the material contains, with no physiological effect claimed or implied. Because it is a whole-bulb fermented powder rather than a solvent extract, it carries the full aged-garlic matrix in a convenient, standardised format.
What is it used for in formulation?
It is supplied as a bulk raw ingredient to brand owners and manufacturers, who formulate it into their own finished products: supplement premixes and sachet blends, seasoning and culinary applications, savoury and functional foods, and instant or ready-to-use powders — as well as capsules, tablets, gummies or any other finished format the brand chooses to produce. Black garlic's sweet, mellow profile and its long heritage in East and Southeast Asian cooking support its positioning in heritage-botanical, gourmet-seasoning and traditional-wellness ranges. The powder is typically used at 100–300 mg per serving in supplement formats, or to taste in culinary applications.
Typical specification
| Parameter | Value |
|---|---|
| Botanical source / part | Allium sativum L., bulb |
| Process | Maillard fermentation, dried and milled to powder |
| S-allyl cysteine (SAC, compositional) | 0.1–0.3% of dry weight |
| Allicin (compositional) | 1.5–2.5% of dry weight |
| Appearance / colour | Free-flowing powder, brown to dark brown |
| Odour | Sweet garlic |
| Solubility in water | Soluble with sediments |
| Moisture | < 8% |
| Particle size / mesh | > 85% through 60 mesh |
| Dosage | 100–300 mg |
| Porcine DNA | Absent |
| Heavy metals (As, Pb, Hg) | As < 0.5 ppm, Pb < 0.01 ppm, Hg < 0.02 ppm |
| Microbial (APC, Y&M, coliform, E. coli) | APC ≤ 10⁴ cfu/g, Y&M ≤ 10³ cfu/g, coliforms ≤ 10² cfu/g, E. coli absent |
| Certifications | JAKIM Halal, FSSC 22000, GMP, HACCP, MeSTI |
| Shelf life | 24 months sealed, cool & dry |
| Pack sizes | 1 kg, 5 kg, 20 kg |
| Country of origin | Malaysia |
Why source fermented black garlic from Bionutricia?
Bionutricia Extract has manufactured standardized botanical and functional-food ingredients since 2006 under a full halal and international food-safety stack (JAKIM Halal, FSSC 22000, GMP, HACCP, MeSTI), issuing a Certificate of Analysis on every lot. Our fermented black garlic powder is JAKIM Halal certified and tests porcine-DNA absent — a meaningful assurance for a garlic ingredient destined for Muslim-majority and export markets — and is characterised compositionally by S-allyl cysteine and allicin on a documented specification. Bulk OEM, custom standardisation and packing are available for brand owners and manufacturers, with paid samples for serious B2B enquiries.
Frequently asked questions
Is it halal certified? Yes — JAKIM Halal (verifiable on the Halal Malaysia portal) and porcine-DNA absent, plus FSSC 22000, GMP, HACCP, MeSTI; COA per lot.
What is it characterised by / is a COA available? Allium sativum bulb, Maillard-fermented; S-allyl cysteine 0.1–0.3% and allicin 1.5–2.5% (dry weight) on the house spec; moisture <8%; COA per lot.
How is it different from ordinary garlic? It is garlic aged by the Maillard reaction until dark, sweet and mellow, then dried and milled to powder.
Clean-label & allergen position? Vegan, non-GMO, gluten-free (<5 ppm), not irradiated, porcine-DNA absent; no listed allergens.
Applications? Supplement blends, seasonings and culinary uses, and functional foods — and any finished format the brand owner chooses to produce.
Pack sizes & OEM? 1 kg · 5 kg · 20 kg; bulk MOQ and pricing on quotation. Bionutricia supplies the bulk ingredient for B2B formulation; brand owners and manufacturers formulate it into their chosen finished format.
Samples? Paid samples for serious B2B enquiries; bulk supply and custom standardisation available.
