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