Purity 98%: Black Garlic Polysaccharide with 98% purity is used in functional food formulations, where it enhances antioxidant capacity and extends product shelf life.

Molecular Weight 50 kDa: Black Garlic Polysaccharide with 50 kDa molecular weight is used in pharmaceutical excipients, where it improves controlled release properties and bioavailability.

Viscosity Grade 200 mPa·s: Black Garlic Polysaccharide of 200 mPa·s viscosity grade is used in beverage stabilization, where it increases suspension stability and prevents sedimentation.

Particle Size <100 μm: Black Garlic Polysaccharide with particle size under 100 μm is used in powdered drink mixes, where it ensures uniform dispersion and smooth mouthfeel.

Stability Temperature 80°C: Black Garlic Polysaccharide stable up to 80°C is used in baked goods, where it retains functional integrity during high-temperature processing.

Moisture Content <5%: Black Garlic Polysaccharide with moisture content below 5% is used in nutraceutical capsules, where it prevents agglomeration and prolongs shelf life.

Solubility in Water >98%: Black Garlic Polysaccharide with water solubility over 98% is used in instant beverages, where it guarantees quick dissolution and uniform consistency.

Ash Content <1%: Black Garlic Polysaccharide with ash content less than 1% is used in dietary supplements, where it supports purity standards and minimises inorganic residue.

Retention Index >95%: Black Garlic Polysaccharide with retention index over 95% is used in cosmetic emulsions, where it enhances active ingredient stability and prolongs efficacy.

pH Range 5.5–7.0: Black Garlic Polysaccharide at pH 5.5–7.0 is used in oral care formulations, where it maintains product stability and supports neutral taste profiles.