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.
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
Moisture : Max. 6%
SO2 : Max. 50 PPM
Pesticides, herbicides, fungicides : Not detectable.
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
|MOISTURE CONTENT||7% max|
|HOT WATER INSOLUBLE||20% max|
|ASH CONTENT||4% max|
|ACID INSOLUBLE ASH||0.5% max|
|MAJOR DEFECTS||1 % max|
|MOLDS & YEASTS||<1000/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|