Garlic Extractive

Garlic extractive is a concentrated form of garlic, made by extracting the flavor and aroma compounds from fresh garlic using solvents or other methods. This process captures the essence of garlic without the solid plant material. The resulting liquid or paste can be used to impart garlic flavor to foods.

Manufacturers use garlic extractive to add a strong, consistent garlic flavor to a wide variety of foods. It is commonly found in dips, salsas, pasta sauces, salad dressings, and marinades. It provides a convenient way to add garlic taste without the need for fresh garlic preparation.

Garlic extractive is generally recognized as safe (GRAS) by the FDA for use as a flavoring agent. It is a source of organosulfur compounds, which have been studied for various health effects, though research is ongoing and not conclusive. International bodies like JECFA have evaluated garlic and its extracts, but no specific numeric limits are typically set for flavorings used at low levels. At typical consumption levels in food, it is not associated with adverse health effects.