Process

Fresh pungent variety of onion are peeled, washed, crushed, homogenized,Sterilized and spray dried. The process is carried out at low temperature with The least possible time to retain its aroma, colour, active ingredients and nutrition values. The particles are dried embedded in food grade matrix and packed.

Description

Off white colour free flowing powder of typical flavour, taste and retain all its nutrition values. The powder does not contain any chemical preservative.
 

Bacteriological Characteristic

Total plate count Less than 1000 per gm
Yeast & Mould Less than 10 per gm.
E-coli Practically absent
Salmonella Practically absent

Special Characteristic

5 kg. inaluminium foil/polyester bag such 4 bags put into one export worthy corrugated box, or as per buyer's requirement.


Storage Keep in cool dry place
Shelf Life One year

Technical Characteristic

Particle Size 100% passing charge IS-100 mesh
Bulk Density 0.7%
Moisture (ODB) 3%
Ash 0.7%
Crude Fiber 5.6%
Fat 4.5%
Carbohydrate 70%
Protein 11.9%

Special Characteristic

Onion Oil 0.08%
Solubility 80% soluble in water