Dehydrated Red Onion Powder and Flakes

Product Details

(12). RED ONION POWDER

Here are the typical specifications for red onion powder:

1. Physical Characteristics

• Appearance: Fine, reddish-purple to light pink powder

• Texture: Free-flowing and smooth, without lumps

• Aroma: Strong, pungent, characteristic of red onions

• Flavor: Sweet, pungent, and slightly tangy flavor typical of red onions

2. Particle Size

• Granulation: Typically passed through a 100-120 mesh sieve (specific requirements may vary)

3. Chemical Specifications

• Moisture Content: ≤ 6.0%

• Total Ash: ≤ 6.0%

• Acid-Insoluble Ash: ≤ 0.5%

• Volatile Oil Content: ≥ 0.2% (depending on quality)

4. Microbiological Standards

• Total Plate Count: ≤ 10^5 CFU/g

• Yeasts and Molds: ≤ 10^3 CFU/g

• Coliforms: ≤ 100 CFU/g

• Salmonella: Absent in 25 g

• E. coli: Absent in 1 g

5. Contaminants

• Heavy Metals: As per regulatory limits (e.g., lead ≤ 5 ppm)

• Pesticide Residues: Must comply with international safety standards

• Aflatoxins: Within acceptable limits (e.g., B1 ≤ 5 ppb, Total ≤ 10 ppb)

6. Foreign Matter

• Extraneous Matter: ≤ 0.5% (includes dust, fibers, or non-onion material)

7. Packaging and Storage

• Packaging: Airtight, food-grade containers or bags to prevent contamination and preserve flavor

• Storage Conditions: Store in a cool, dry place, away from direct sunlight and moisture to maintain quality and aroma

(13). RED ONION FLAKES

Here are the typical specifications for dehydrated red onion flakes:

1. Physical Characteristics

• Appearance: Reddish-purple to light pink flakes; uniform in size and color

• Texture: Crisp, brittle flakes that may vary in thickness

• Aroma: Strong, pungent aroma characteristic of red onions

• Flavor: Sweet, pungent, and slightly tangy flavor typical of red onions

2. Particle Size

• Granulation: Flakes typically range from 1-5 mm in size (dependent on specific requirements)

3. Chemical Specifications

• Moisture Content: ≤ 6.0%

• Total Ash: ≤ 6.0%

• Acid-Insoluble Ash: ≤ 0.5%

• Volatile Oil Content: ≥ 0.2% (may vary based on quality)

4. Microbiological Standards

• Total Plate Count: ≤ 10^5 CFU/g

• Yeasts and Molds: ≤ 10^3 CFU/g

• Coliforms: ≤ 100 CFU/g

• Salmonella: Absent in 25 g

• E. coli: Absent in 1 g

5. Contaminants

• Heavy Metals: As per regulatory limits (e.g., lead ≤ 5 ppm)

• Pesticide Residues: Must comply with international safety standards

• Aflatoxins: Within acceptable limits (e.g., B1 ≤ 5 ppb, Total ≤ 10 ppb)

6. Foreign Matter

• Extraneous Matter: ≤ 0.5% (includes dust, fibers, or any non-onion material)

• Insect-Damaged Flakes: ≤ 1.0%

7. Packaging and Storage

• Packaging: Airtight, food-grade containers or bags to protect from moisture and contamination

• Storage Conditions: Store in a cool, dry place, away from direct sunlight and moisture to maintain quality and flavor