Dehydrated White Onion Powder
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 |
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
Storage | Keep in cool dry place |
|---|---|
Shelf Life | One year |
5 kg. inaluminium foil/polyester bag such 4 bags put into one export worthy corrugated box, or as per buyer’s requirement.
Special Characteristic
Onion Oil | 0.08% |
|---|---|
Solubility | 80% soluble in water |