He aged black garlic It is a functional ingredient ubiquitous in cooking. Using ecological technology, ABG+ is produced by the patented aging of bulbs of fresh garlic (Allium sativum L.).
This process consists of promoting the Maillard reaction, which Turn fresh garlic into aged black garlic which has the unique characteristics of a deep black shade and a characteristic caramel taste and texture. While the main bioactive molecules are enriched, creating a group of powerful antioxidants including:
One of the most common is S-allyl-cysteine (SAC), which is well known for its cardioprotective properties.
The Pharmactive ABG+ line of extracts is derived from a unique and superior variety of Spanish garlic, the so-called. spring violet. According to Alberto Espinel, Strategic R&D Manager in Active and Functional Natural Pharmaceutical Ingredients, they grow and nurture their garlic on the sunny, dry land of Pedroñeras, located in Castilla-La Mancha, Spain.
“The bulbs are aged and extracted in Pharmactive’s own facilities near the fields, using a green technologies own company that creates very little waste and significantly reduces the impact on the environment,” continues Espinel. “In addition, since production requires minimal industrial processing, energy consumption is significantly reduced.”
Old garlic extraction technology
ABG+ is also gaining popularity in the scientific community. In recent years, there has been an increase in the number of published studies on black garlic in the peer-reviewed literature. To this end, Pharmactive has invested in new clinical studies evaluating the antioxidant capacity of ABG+ and its role in regulating heart health. Along with more research on its mechanism of action.
In previous studies, ingredient ABG10 + The Pharmactive Award finalist has also demonstrated the ability to help balance blood lipids and maintain blood pressure levels already within the normal range. All ABG+ ingredients are water soluble and can be used in applications such as:
- Gummy candies
- Soft gels
The non-irradiated ingredient has a shelf life of two years and can be ideal for gummy and functional foods due to the absence of the characteristic smell and taste of garlic.
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