Black Garlic S-Allyl Cysteine (SAC) from Shaanxi Zhonghong Bio-Pharmaceutical / AIHerba is a high-purity, standardized extract produced for nutraceutical, functional food, and cosmetic manufacturers seeking verified quality and stable supply. Our SAC powder is manufactured under ISO, HACCP, and GMP with full HPLC fingerprinting, microbial testing, heavy metal screening, and raw material traceability from origin-certified black garlic.

Available in ≥1%–5% SAC (HPLC), water-soluble, low odor, and suitable for capsules, tablets, beverages, gummies, and anti-aging cosmetic formulations.
We support bulk supply, OEM/ODM formulation, technical documentation, COA, MSDS, samples, and long-term contract manufacturing for global brands in the US, EU, and Asia.

If you’re looking for a reliable SAC supplier, customized specifications, or factory-direct pricing, this version is designed to help you compare quality, evaluate data, and make procurement decisions confidently.

2. Product Overview

English Name: Black Garlic Extract – S-Allyl Cysteine (SAC)
Botanical Name: Allium sativum L.
Active Compound: S-Allyl Cysteine (≥1–5% HPLC)
Appearance: Yellowish-white to light brown powder, characteristic aroma
Solubility: Excellent water solubility
CAS No.: 21593-77-1
Shelf Life: 24 Months
Package: 25 kg/drum (Food-grade double PE liner)

3. Scientific Source & Quality Assurance

Our SAC is processed from fermented black garlic, ensuring high natural conversion of organosulfur compounds into stable cysteine derivatives.

Quality Assurance System

• Raw material traceability: Verified origin garlic, pesticide screening (HPLC/GC-MS)

• Production certifications: ISO 9001, ISO 22000, HACCP, GMP

• Analytical technologies:

  • HPLC – SAC quantification

  • UV/Vis – total polyphenols

  • ICP-MS – heavy metals

  • GC-MS – pesticide residues

  • Microbial Testing – total plate count, yeast & mold, pathogens

• Third-party testing available (SGS / Eurofins)

4. Benefits & Functional Properties (Non-Medical, Compliant)

S-Allyl Cysteine is widely studied for its antioxidant and wellness-supporting properties. Published scientific research suggests that SAC may support:

1. Cellular antioxidant defense (supports protection from oxidative stress)

2. General cardiovascular wellness (supports normal circulation & antioxidant status)

3. Healthy immune system balance

4. General cognitive & aging-related wellness

5. Liver detoxification functions (non-medical claim)

6. Anti-glycation support in functional beauty formulations

Note: These are functional descriptions, not disease claims.

5. Traditional Use (Black Garlic)

Black garlic has been used traditionally in East Asian diets for:

• Enhancing vitality and general wellness

• Culinary and fermented food culture

• Functional health recipes
  SAC is considered one of the key bioactive compounds formed during fermentation.

6. Recommended Usage Guide

For manufacturers (not end-users):

• Dietary Supplements: 50–300 mg/day (depending on formulation)

• Functional Beverages: 0.2–1% recommended inclusion

• Softgels / Tablets: 50–200 mg per serving

• Beauty/Skincare: 0.1–1% for anti-glycation/antioxidant formulas

Manufacturers should conduct their own formulation stability and regulatory assessments.

7. Application Industries

✔ Dietary Supplements – capsules, gummies, effervescent tablets
✔ Functional Foods – bars, drinks, sachets
✔ Sports Nutrition – antioxidant blends
✔ Beauty-from-Within products
✔ Cosmetics – anti-glycation & antioxidant formulas
✔ Pharmaceutical raw material (non-drug use)

8. Technical Specification & COA Sample Table

8.1 General Specification

8.2 Heavy Metals

8.3 Pesticide Residues

8.4 Microbiological Testing

9. Production Process (Factory SOP)

1. Raw Garlic Selection & Testing
   – Moisture, identity, pesticide screening, heavy metals

2. Fermentation Process
   – Controlled fermentation at regulated humidity & temperature

3. Extraction
   – Water extraction, filtration

4. Concentration
   – Vacuum concentration to preserve SAC activity

5. Purification
   – HPLC-standardized fractionation

6. Spray Drying / Freeze Drying
   – Produces stable, free-flowing powder

7. Final QA Testing
   – HPLC fingerprint, microbial, heavy metals

8. Packaging
   – Food-grade drums, nitrogen-filled optional

10. Storage & Shelf Life

• Store in cool, dry place, away from sunlight

• Temperature: <25°C

• Humidity: <60%

• Shelf life: 24 months (sealed)

11. Packaging, MOQ, Lead Time & Logistics

• Standard packaging: 25kg/drum (inner double PE bag)

• MOQ: 1 kg for sample order; 25 kg for bulk order

• Lead time: 3–7 working days

• Shipping: DHL/UPS/FEDEX for samples; Air/Sea freight for bulk

• OEM/ODM: Custom blends, private label, contract manufacturing

12. Factory Advantages & Evidence-Based Authority

✔ 12+ years manufacturing herbal extracts
✔ Origin-certified garlic supply chain
✔ GMP/ISO/HACCP certified production lines
✔ In-house HPLC, UV, ICP-MS, GC-MS
✔ Technical support + formulation support
✔ Export experience to US, EU, Japan, Korea, Australia

13. Frequently Asked Questions (FAQ)

1. What purity of S-Allyl Cysteine do you offer?

We supply 1%–5% SAC (HPLC), with the ability to customize higher concentrations for specific formulations.

2. Can you provide documentation for import approval?

Yes. COA, MSDS, TDS, production flow chart, allergen-free statements, and third-party test reports are available.

3. Is your Black Garlic SAC safe for dietary supplement use?

Our product complies with international food-grade standards, heavy metals regulations, and microbial limits.

4. Do you offer customized blends for OEM/ODM?

Yes. We can create garlic complex formulas, softgel solutions, antioxidant blends, and cosmetic-grade versions.

5. How stable is SAC in finished products?

SAC is heat-stable and water-soluble, suitable for beverages, tablets, gummies, and RTD applications.

6. What regions do you export to?

Europe, North America, Southeast Asia, Middle East, and Oceania.

14. Scientific References (PubMed / NIH / FDA)

(1) SAC antioxidant properties – https://pubmed.ncbi.nlm.nih.gov/
(2) Black garlic biochemical changes – https://www.ncbi.nlm.nih.gov/
(3) Organosulfur compounds research – NIH
(4) FDA GRAS notices for garlic derivatives
(5) EU food safety regulations – EFSA
(6) Antioxidant mechanisms in aged garlic extract – peer-reviewed studies

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