White Onion Powder and kibbled

Dehydrated white Onion products are widely used in varied food preparations wherever along with its taste & flavor, it’s appearance & texture is desired. It can be easily used in salads & other preparations / servings after re-dehydration. It also used in dry soups, mixes, specialty ethnic food preparations, canned/dried/frozen vegetable mixes, dry casserole mixes, stuffing mixes, food service & fast food and particularly when large onion garlic pieces are desired. It also used in Vegetable & meat preparations, gravies, sauces, seasonings, cheeses, crackers etc. It’s Ideal for retail packs suitable for metering devices.

White onion powder

Physical Properties
Taste / flavour : Fresh, aromatic & spicy characteristic of onion.
Odour : Typical, mild to pungent, according to species, free from foreign odour.
Colour : White
Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper, metal, Impurities or any other Contaminants

 

Chemical Data
Moisture
 : Max. 6%
SO2 : Max. 50 PPM
Pesticides, herbicides, fungicides : Not detectable.

 

Microbiological Data

Total plate count : Max 1,50,000 /g
Coliform germs : Max 10 / g
E-Coli : Negative in 1 g
Yeast & mould : Max.100 / g
Salmonella : Negative in 25 g
Bacillus cereus : Max 10 / g
Staphylococcus Aureus : Negative in 1 g

White onion kibbled

CHEMICAL PROPERTIES
MOISTURE CONTENT 7% max
HOT WATER INSOLUBLE 20% max
ASH CONTENT 4% max
ACID INSOLUBLE ASH 0.5% max
MAJOR DEFECTS 1 % max
FOREIGN MATTER NIL
MICROBIOLOGICAL ANALYSIS
T.P.C. <300,000/GM
COLIFORMS <1000/GM
E.COLI <10/GM
MOLDS & YEASTS <1000/G
STAPH.AUREUS <100/G
B.CEREUS <100/G
SALMONELLA NIL/25 G
PROCESSING METHOD Mature, fresh white onions are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLETIC PROPERTIES COLOUR: Onion Kibbled Pure White to Slightly off White TASTE : Typical of fresh white onions AROMA: Typical of fresh white onions