Pharmactive recently launched ABG Cool-Tech, a new, sustainable extraction technology which it will use for its aged black garlic ingredient, ABG+. With this, the company will now be able to offer a more concentrated form of its ingredient, ABG25+, alongside its existing organic ABG10+.
 
The bolstered formulation is predominantly formulated for heart health and immune function applications. Aged black garlic has traditionally been used culinarily, through the aging of fresh garlic bulbs. The aging process is done in order to promote what is referred to as the Maillard reaction, which gives the garlic its unique deep black hue, flavors, and textures, while enriching bioactives including polyphenols, flavonoids, and melanoidins. One of the most prevalent bioactive compounds in aged black garlic is S-allyl-cysteine (SAC), which is linked to cardioprotective benefits, Pharmactive reports.
 
Pharmactive’s raw material is a unique and premium variety of Spanish garlic, called “Spring Violet.”
 
“We grow and nurture our garlic on sunny, dry terrain in Pedroneras, located in Castilla-La Mancha, Spain,” Alberto Espinel, manager of strategic R&D in Active and Functional Natural Ingredients for Pharmactive, said. “The harsh conditions stimulate garlic to generate the beneficial compounds unique to this highly valued garlic variety. The bulbs are aged and extracted in Pharmactive’s own facilities near the fields, using a proprietary green technology that generates very low waste and considerably reduces the environmental impact. Also, since production requires minimal industrial processing, energy consumption is substantially reduced.”
 
At the more concentrated formulation, ABG+ is standardized to 0.25 SAC in comparison to its organic-certified predecessor, which contains 0.1% SAC, effectively reducing a recommended daily dose form 250 mg to 100 mg per day. “ABG25+ was created to meet market demands for low-dosage compositions that can be easily integrated into smaller capsules,” Julia Diaz, head of marketing at Pharmactive, said. “Our leading ingredient ABG10+ continues to serve as an excellent choice for both the supplement and functional food sectors.”
 
The new extraction and purification process, ABG Cool-Tech, is an added feature embedded into the company’s proprietary extraction process. It is centered on a water-based extraction methodology tailored to preserve 100% of the aged black garlic’s native SAC and other relevant bioactive compounds form aged garlic. The process is free of solvents, synthetics, or additives, and doesn’t require high-temperature processes or burning methods which have been used as a counterfeit practice to avoid the costly aging process, Pharmactive reports. These heating processes can increase the risk of producing oxidizing substances, such as acrylamides and furfurals.
 
The ABG Market
 
Espinel and Diaz said that aged black garlic is set to remain an on-trend ingredient in culinary arts, with a growing awareness for its functional properties, which are gaining traction in clinical research, and a particularly high profile in Asia.
 
“Black garlic is a unique, truly artisan ingredient, esteemed on par with truffles or caviar,” Espinel said. “It emanates sweet balsamic nuances that endow a compelling umami experience, something so many chefs are seeking. It can be ideal for functional foods and gummies applications due to its absence of garlic’s characteristic odor and flavor.”
 
“Over the past few years, we have witnessed a sharp increase in the number of studies being published on black garlic within the peer reviewed literature, and Pharmactive has invested in new clinical studies assessing ABG+’s antioxidant capacity and its role in helping to regulate cardiac health, along with further research on its mechanism of action,” Diaz said. The key target of ABG10+ is its ability to balance blood lipids and maintain blood pressure levels which are already within the normal range.
 
ABG+ ingredients are water-soluble, and can be used in applications such as gummies, capsules, soft gels, syrups, and powders, with a two-year shelf life and ideal profile for functional foods and gummies due to its absence of garlic’s characteristic flavor and odor.