Garlic Powder
Specifications:
Origin: India
Moisture Content: Max 6.0% (Higher moisture leads to clumping/caking)
Particle Size (Mesh): 80–100 Mesh (95% minimum passing through)
Total Ash: Max 5.0%
Acid Insoluble Ash: Max 0.5%
Volatile Oil: Min 0.3% (v/w)
Hot Water Insoluble: Max 20%
Bulk Density: 0.6 – 0.8 g/ml
General Physical Description:
- Appearance: Fine, granular powder. It must be free-flowing and devoid of large clumps or caking.
- Colour: Typically creamy white to pale yellow or light ivory. High-heat drying can sometimes result in a light tan or golden-brown hue.
- Texture: Homogeneously fine. It should not feel gritty between the fingers.
- Flavour/Aroma: Intensely pungent and savory; characteristic of fresh garlic but more concentrated. It should be free from scorched, musty, or “earthy” off-notes.
- Purity: 100% pure garlic unless otherwise specified (some commercial blends may contain anti-caking agents like silicon dioxide or calcium silicate).