Garlic Powder
Garlic powder is a natural ingredient made from dehydrated garlic, in the form of a white to yellowish powder, providing a distinct garlic flavor.
Technical specification
- Form
- Powder
- Solubility
- Soluble in water
- Shelf life
- 24 months
- Availability
- In stock
- Lead time
- Within 3 working days
- Payment terms
- T/T
- Annual capacity
- 8000 tons
- Customization
- Available
- Certifications
- ISO, HALAL, KOSHER, etc
- Free sample
- Available
Quality parameters (COA)
| Results | Analysis | Specification |
|---|---|---|
| Complies | Appearance | white to yellow powder |
| Complies | Odor and taste | Characteristic |
| Complies | Sieve analysis | 100% pass 80 mesh |
| 1.5% | Water | 4.0% Max. |
| 6.1 | PH | 5.2-7.2 |
| 9.75% | Iron Saturation | 9.1%-12.5% |
| 0.67% | Ash | 0.61%-0.86% |
| 1.95% | Loss on Drying | â¤5.0% |
| — | Heavy Metals | — |
| Complies | Pb | â¤0.3mg/kg |
| Complies | Cd | â¤0.1mg/kg |
| Complies | Hg | â¤0.01mg/kg |
| — | Microbiology | — |
| Complies | Total Plate Count | <1000cfu/g |
| Complies | Yeast & Moulds | <100cfu/g |
| Complies | Enterobacteria | <100cfu/g |
| Complies | E.Coli | Negative |
| Complies | Salmonella | Negative |
Description
Garlic powder is produced from selected virus-free garlic, which is dehydrated at a low temperature to preserve the maximum amount of nutrients and characteristic aroma. The dried garlic is then ground to a fine powder consistency. The product appears as a white to yellowish powder, possessing the characteristic odor and taste of garlic. It is soluble in water, ensuring its uniform distribution in various food systems. Garlic powder is a stable and convenient ingredient for imparting a rich garlic flavor to dishes. Shelf life is 24 months. The product is BRC, KOSHER, HALAL certified and non-GMO, confirming its high quality and safety.
Applications
Used in the food industry for the production of seasonings, sauces, meat products, baked goods, marinades, and ready meals.
Documents
Documents are shared on request after company verification.