Extractive Of Garlic

Extractive of garlic is a concentrated liquid or powder made from garlic bulbs. It is produced by extracting the flavor and aroma compounds from garlic using solvents or other methods, then often concentrating the liquid or drying it into a powder.

Manufacturers add extractive of garlic to foods to impart a garlic flavor without the texture or moisture of fresh garlic. It is commonly found in seasoning mixes, marinades, processed meats like pepperoni and salami, and frozen appetizers.

In the U.S., extractive of garlic is generally recognized as safe (GRAS) by the FDA when used as a flavoring. Regulatory bodies like the WHO/FAO's Joint Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated garlic extracts. While garlic has been studied for various health effects, scientific evidence is mixed, and it is not approved as a drug to treat or prevent any disease. Typical dietary intake is not associated with adverse health effects.