Natural Extractives Of Garlic

Natural extractives of garlic are flavorings made from garlic (Allium sativum). They are produced by extracting flavor compounds from garlic using solvents or other methods, then often concentrating them. The resulting product captures the characteristic taste and aroma of garlic.

Manufacturers add natural extractives of garlic to provide or enhance a garlic flavor in foods. They are used in a wide variety of savory products, including processed meats, sauces, soups, snacks, and frozen meals, where a consistent garlic taste is desired.

Natural extractives of garlic are generally recognized as safe (GRAS) by the FDA for use as a flavoring. They are considered safe when consumed at typical dietary levels. International bodies like JECFA and EFSA have evaluated garlic and its extracts, generally finding them safe for consumption. Research into garlic's compounds suggests potential health benefits, but these are typically associated with high-dose supplements rather than typical food ingredient levels.