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Dehydrated Garlic Granules Quality Standards

Dehydrated Garlic Granules Quality Standards

1. Physical Characteristics

  • Color: White to light yellow, uniform.
  • Odor and Flavor: Strong, typical garlic odor, free from off-flavors.
  • Shape and Granulation: Uniform granules, free from clumping. Common sizes are 8-16 mesh, 16-26 mesh, or as per customer requirements.
  • Impurities: No visible foreign impurities such as dirt, stones, metal, etc.

2. Chemical Composition

  • Moisture Content: Not more than 6.5%.
  • Ash Content: Not more than 5.0%.
  • Acid Insoluble Ash: Not more than 1.0%.
  • Volatile Oil Content: Minimum 0.3% (used to measure the strength of garlic flavor).

3. Microbiological Standards

  • Total Plate Count: ≤ 100,000 CFU/g.
  • Yeast and Mold: ≤ 500 CFU/g.
  • Coliforms: ≤ 100 CFU/g.
  • Salmonella: Not detected in 25g.
  • Escherichia coli: Not detected in 25g.

4. Impurities and Contaminants Limits

  • Heavy Metals: Lead (Pb) ≤ 2 mg/kg, Cadmium (Cd) ≤ 1 mg/kg, Mercury (Hg) ≤ 0.1 mg/kg.
  • Pesticide Residues: Must comply with EU pesticide residue standards.
  • Peanut Allergens: Not detected, with a detection limit typically at 2 ppm (2 mg/kg) or lower, according to EU food allergen detection standards.

5. Packaging and Labeling

  • Packaging: Use food-grade materials, well-sealed to prevent moisture, pest infestation, and contamination.
  • Labeling: Must indicate product name, net weight, production date, expiration date, manufacturer information, and storage conditions. Clearly state “peanut-free” or “may contain peanuts” to inform allergic consumers.

6. Storage Conditions

  • Storage Environment: Should be stored in a dry, cool, and ventilated place, away from direct sunlight and high temperatures.

7. Production Process Control

  • Cross-Contamination Control: During production, strict control measures must be in place to prevent cross-contamination, ensuring the production line does not process peanuts or peanut products. If peanuts are handled in the same facility, rigorous cleaning procedures and detection measures must be implemented to prevent peanut allergen cross-contamination.
  • Detection Methods: Reliable detection methods such as Enzyme-Linked Immunosorbent Assay (ELISA) or Liquid Chromatography-Mass Spectrometry (LC-MS/MS) should be used to ensure peanut allergen levels are below detection limits.

 

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