Garlic extract

Garlic extract is a concentrated preparation derived from garlic (Allium sativum). It is produced by processing garlic bulbs to isolate and concentrate their characteristic flavour compounds, often using solvents or other extraction methods. The resulting product can be a liquid, paste, or powder, retaining the pungent aroma and taste of fresh garlic.

Garlic extract is primarily used to impart a strong garlic flavour to foods. Manufacturers add it to a wide range of savoury products, including sauces, soups, marinades, processed meats, and ready meals, where it provides a consistent and intense garlic taste. It is a convenient alternative to fresh garlic, offering ease of use and shelf stability.

Garlic extract is not typically classified as a food additive under UK law and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is considered a flavouring substance. While garlic itself has been studied for various health effects, scientific evidence for specific health benefits or risks from concentrated garlic extract at typical dietary intakes is limited. International bodies like EFSA evaluate flavouring substances, but specific evaluations for garlic extract at a consumer level are not widely publicised.