“Aged black garlic develops a distinctive sweet flavour during ageing, while losing its typical garlic flavour and aroma due to allicin degradation,” said Daniel Gonzalez-Hedström, PhD, Senior Scientific Researcher for Pharmactive
Pharmactive Biotech Products has introduced Aged Black Garlic+ (ABG+), with what the company describes as a sweet, “social” flavour, odour-free and suitable for functional gummies. Gently processed using green technology, the ingredient’s production generates very low waste, significantly reducing its environmental impact.
Upcoming regulations from the EFSA and European Commission will reduce the amount of red yeast rice allowed in existing formulations to 3 mg, therefore losing EFSA-approved claims for monacolin K.
According to Innova Market Insights, during the first eight months of 2021, one-quarter of vitamin and mineral launches were gummies. The research firm’s 2019 trends survey (conducted in the UK, Spain, France, and Germany), showed younger generations prefer gummies and functional foods and beverages to traditional supplement formats.
ABG+’s primary active ingredient, S-allyl cysteine (SAC), is relatively stable, Pharmactive says, allowing it to be incorporated during the mixing stage of gummy ingredients, just before setting. This helps to ensure each gummy contains a precise portion of the 250 mg recommended daily dose. The company offers different versions of the ingredient for specific formulations, including variations of concentration and format. The ingredient has EFSA-pending claims for cardiovascular health, cholesterol, immunology, and antioxidant properties. Its daily dose of 250mg per day allows ABG+ to be combined with various synergistic ingredients, the company claims.
“Aged black garlic develops a distinctive sweet flavour during ageing, while losing its typical garlic flavour and aroma due to allicin degradation,” said Daniel Gonzalez-Hedström, PhD, Senior Scientific Researcher for Pharmactive. “This allows it to be easily included in various formulations, easily masking with fruit or other flavours any slight garlic notes that might remain.”
“Response for this ingredient has been amazing due to its demonstrated capacity to help reduce cardiovascular risk factors, per a recent clinical study,” explains Gonzalez-Hedström. “Consumers are determined to get more benefits from foods instead of pills. ABG+ is a ‘two-in-one’ ingredient that can help achieve this goal through innovative and preferred delivery systems, such as functional gummies. It is highly suitable for either gelatin- or pectin-based formats.” The company recommends blending its ingredients with fruits flavours such as blackberries, raspberries, blueberries, or strawberries.
“For example, now that the dosage of red rice yeast—which helps regulate cholesterol levels—is limited and losing its approved EFSA claims, product makers can combine it with ABG+ to help maintain blood pressure levels,” said Alberto Espinel, PhD, Head of R&D for Pharmactive. “This makes it possible to design a final product that can support the mitigation of several risk factors to help maintain cardiovascular health. The Pharmactive team currently is working on several functional food and beverage applications that will be ideal for this pure, sustainable ingredient.”