OR WAIT null SECS
Pharmactive Biotech Products S.L. launched an aged black garlic extract called ABG10+ that is designed for functional food applications and the culinary market.
Pharmactive Biotech Products S.L. (Madrid, Spain) launched an aged black garlic extract called ABG10+ that is designed for functional food applications and the culinary market. Aging garlic creates a chemical reactive called autocatalysis that alters the physiochemical properties of garlic that results in an enhanced antioxidant and cardioprotective properties. ABG10+ is standardized to a higher concentration of the bioactive compound S-allyl cysteine (SAC), a water-soluble bioactive compound known for its antioxidant content and cardiovascular benefits.
“The efficacy of our black garlic extract is backed by science and is a highly stable and bioavailable biomolecule that works to reduce oxidative damage through its superior antioxidant and cardioprotective properties,” said Alberto Espinel, head of research and development for Pharmactive, in a press release. “The aging process reduces the allicin content and removes the pungent flavor associated with fresh garlic which tends to repel many consumers. The allicin is converted into a potent antioxidant complex and other bioactives characteristic of black garlic, plus boosts overall nutrient composition while increasing and releasing complex flavor notes. This makes it an excellent candidate for functional foods.”
ABG10+ can be integrated into dry preparations, such as snack bars, providing a natural sweetness, or can be incorporated into condiments, including purÃ©es, pastes, and extracts. The extract also pairs well with robust sweeteners such as molasses for use in sauces, relishes, and chutneys.
“ABG10+ has the potential to meet growing consumer demand for healthful flavors in terms of its organoleptic versatility,” said Julia Diaz, head of marketing of Pharmactive, in a press release. “It offers food companies a unique opportunity to include in their products functional flavor and added value.”