Black Garlic Extract Powder - 1% - 3% by UV
Polyphenols Extraction Plants

Black Garlic Extract Powder - 1% - 3% by UV

Black Garlic Extract Powder

Black Garlic Extract Powder - 1% - 3% by UV

Mechotech supplies the complete machinery for black garlic extract powder production. Black garlic — raw garlic aged under controlled heat and humidity — develops high levels of S-allyl-cysteine (SAC), melanoidins, and polyphenols with strong antioxidant activity and no pungent odour. Our turnkey plant extracts, concentrates, and spray-dries these actives into a standardised free-flowing powder for the nutraceutical, functional food, and pharmaceutical markets.

Mechotech designs and manufactures the black garlic extract powder extraction plant as a turnkey solution with SS 316L construction, closed low-temperature aqueous-ethanol extraction, integrated solvent recovery, and spray drying. The process is engineered to protect the heat-sensitive SAC and polyphenol fraction while achieving consistent assay and low moisture, meeting FSSAI, WHO-GMP, and export-grade specifications.

Manufacturing Process

1

Raw Material Preparation

Aged black garlic bulbs are peeled, inspected, and milled to a uniform slurry or paste. Moisture and SAC content are verified on receipt so the extraction batch can be dosed for a consistent target yield.

2

Extraction

Milled black garlic is extracted with warm water or aqueous ethanol (40–60% v/v) in closed jacketed SS 316L extractors at 40–60°C. The aqueous-ethanol system captures both water-soluble SAC and melanoidins and the polyphenol fraction while limiting thermal degradation.

3

Filtration

The extract (miscella) is clarified through a plate-and-frame filter press followed by 1–5 micron cartridge polish filters to remove pulp and fine solids before concentration.

4

Vacuum Concentration

The clarified extract is concentrated in a falling-film or forced-circulation evaporator at 50–65°C under vacuum. Greater than 95% ethanol recovery is achieved through the condenser return system, reducing operating cost and solvent discharge.

5

Standardisation

The concentrate is assayed for S-allyl-cysteine and total polyphenol content and blended or maltodextrin-adjusted to the declared powder specification before drying.

6

Spray Drying & Quality Control

The standardised concentrate is spray-dried to a free-flowing powder with controlled inlet/outlet temperature to preserve the actives. Each batch undergoes HPLC assay, residual solvent, heavy metals, microbial, and moisture testing before release.

Applications

  • Nutraceutical antioxidant capsule and tablet formulations
  • Functional food and dietary supplement manufacturing
  • Cardiovascular and immune-support supplement blends
  • Pharmaceutical standardised botanical ingredient supply
  • Sports nutrition and wellness product manufacturing
  • Export to nutraceutical ingredient buyers in regulated markets

Key Features

  • GMP-Compliant SS 316L Construction

    All product-contact surfaces are electropolished SS 316L, meeting WHO-GMP and Schedule M requirements for food and nutraceutical extract manufacturing, with clean-in-place (CIP) operation between batches.

  • Low-Temperature Actives Protection

    Closed extraction at 40–60°C and vacuum concentration at 50–65°C preserve the heat-sensitive S-allyl-cysteine and polyphenol fraction that gives black garlic its antioxidant value.

  • Closed-Loop Solvent Recovery (>95%)

    Integrated condenser-distillation recovery returns greater than 95% of the ethanol per batch, cutting variable operating cost and meeting CPCB solvent discharge norms.

  • Integrated Spray Drying

    A matched spray dryer converts the standardised concentrate into a free-flowing, low-moisture powder ready for encapsulation and blending, completing the turnkey powder line.

  • Scalable Batch Capacity

    Plants are configured from 100 kg/batch pilot scale to 2,000+ kg/batch commercial capacity, with a modular design that allows expansion without replacing core equipment.

Frequently Asked Questions

What is black garlic extract powder and why is it commercially extracted?
Black garlic extract powder is the concentrated, spray-dried extract of aged black garlic, standardised for S-allyl-cysteine (SAC) and polyphenol content. It is extracted to deliver garlic's antioxidant and cardiovascular actives in a stable, odourless, consistently dosed form for nutraceutical, functional food, and pharmaceutical use — unlike raw garlic, which has variable content and a strong odour.
Does Mechotech supply the machinery for black garlic extract powder?
Yes. Mechotech supplies the complete turnkey machinery for black garlic extract powder — extraction vessels, filtration, vacuum concentration with solvent recovery, and spray drying — engineered, fabricated at our Hyderabad facility, installed, and commissioned as a single performance-verified plant.
What extraction method does Mechotech use for black garlic extract powder?
Mechotech uses closed low-temperature aqueous or aqueous-ethanol extraction to capture both the water-soluble S-allyl-cysteine and melanoidins and the polyphenol fraction, followed by vacuum concentration and spray drying. The process is engineered around the heat-sensitive chemistry of black garlic to maximise actives recovery while preserving assay.
What production capacities are available for the black garlic extract powder plant?
Mechotech manufactures black garlic extract powder plants from 100 kg/batch pilot systems for product development to 2,000+ kg/batch commercial plants for established exporters. Capacity is selected based on raw material supply, confirmed buyer volume, and investment timeline, and we recommend a pilot plant to validate process parameters before scaling.

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