Garlic Powder

Product details

1. Quality Specifications (FSSAI Standards)These are the technical requirements for the powder to be considered "Standard Grade."ParameterLimit / RequirementMoisture ContentMaximum 5.0% by weightTotal Ash (on dry basis)Maximum 5.0% by weightAsh Insoluble in Dilute HClMaximum 0.5% by weightCold Water Soluble Extract70% to 90% (on dry basis)Volatile Organic SulphurMinimum 0.3% by weightExtraneous MatterMaximum 0.5%Peroxidase TestMust be Negative2. Sensory & Physical CharacteristicsAppearance: Fine, free-flowing powder without any lumps (agglomerates).1Color: Creamy white to light off-white. It should not look "browned" or scorched.Flavor & Aroma: Strong, pungent, and characteristic of fresh garlic.2 It must be free from any musty, rancid, or "off" smells.Particle Size: Usually double-sieved to a fine mesh (e.g., 100–120 mesh).3. Nutritional Profile (Approx. per 100g)Garlic powder is a concentrated version of fresh garlic, so its nutrient density is quite high:Energy: ~330 kcal3Protein: 16g – 17g4Total Fat: < 1g (very low fat)Carbohydrates: 70g – 73g5Dietary Fiber: 9g6Key Minerals: Rich in Potassium (1193mg), Phosphorus, and Iron.7Vitamin B6: Very high (covers over 100% of Daily Value in 100g).84. Purity & SafetyAdditives: Should be 100% pure dehydrated garlic.9 Some commercial versions may add an anti-caking agent (like Silicon Dioxide) at max 2% to prevent clumping, but this must be mentioned on the label.Microbial Limits: Must be free from Salmonella and E. coli.10Adulterants: Should be free from starch, flour, or any added coloring agents.

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