TikTok Spice Dark Roasted Garlic Powder (100 Mesh) – Deep Savory Umami Roast Profile for BBQ Glazes & Gravies
TikTok Spice Dark Roasted Garlic Powder (100 Mesh) – Deep Savory Umami Roast Profile for BBQ Glazes & Gravies is a commercial B2B export-grade dehydrated garlic ingredient manufactured by TikTok Spice Co., Ltd. Features calibrated particle size (Roasted Powder 100 Mesh), low moisture content (<= 4.5%), and guaranteed allicin potential (Mellow sweet roasted allium profile, zero raw bitterness). Designed for industrial food processing, meat curing, seasoning mixes, and commercial sauces. Export packed in 20 kg sealed foil bag inside carton.
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Product Overview & Technical Description
TikTok Spice Dark Roasted Garlic Powder (100 Mesh) – Deep Savory Umami Roast Profile for BBQ Glazes & Gravies is an industrial export-certified, high-potency dehydrated allium ingredient manufactured by TikTok Spice Co., Ltd. from premium, freshly harvested, fully matured garlic bulbs (Allium sativum L.). Our state-of-the-art continuous dehydration facility applies precise mechanical root trimming, multi-stage hygienic clove peeling, optical laser sortation, washed sanitization, controlled low-temperature hot air convection dehydration, and calibrated cryo-milling/sieving to protect and preserve natural heat-labile alliin precursors and bioactive allicin enzyme potential.
Physicochemical & Analytical Quality Specifications
| Analytical Parameter | Specification Standard | Analytical Methodology |
|---|---|---|
| Physical Specification / Mesh | 100 Mesh (< 150 microns) | Calibrated Optical Sieve (ISO 3310-1 / ASTM E11) |
| Drying Technology & Process | High-Heat Drum Roasting + Cryogenic Pin Milling | Controlled Hot Air Convective Multi-Tier Belt Dryer |
| Moisture Content | <= 4.5% | Vacuum Oven (AOAC 934.06, 70°C, 16h) |
| Allicin Potential (Bioactive Pungency) | Mellow sweet roasted allium profile, zero raw bitterness | HPLC UV-Vis Detection (ISO 23378 / AOAC) |
| Total Ash | ≤ 5.0% dry basis | Muffle Furnace 550°C (ISO 928) |
| Acid-Insoluble Ash | ≤ 0.5% dry basis (Sand & Silica Free) | 10% HCl Digestion (ISO 930) |
| Sulfur Dioxide (SO2) | < 30 ppm (Non-sulfited, undetected / natural baseline) | Optimized Monier-Williams Method (AOAC 990.28) |
| Water Activity (Aw) | ≤ 0.50 Aw at 25°C | Chilled-Mirror Dew Point Hygrometry |
| Foreign Matter & Metal Detection | Zero Non-Vegetal; Fe ≤ 0.8mm, Non-Fe ≤ 1.0mm, SUS 316 ≤ 1.2mm | In-Line 12,000 Gauss Rare-Earth Magnets + X-Ray Detection |
Microbiological Safety & Hygienic Standards
| Microbial Organism | Limit Standard (Export Grade) | Test Protocol |
|---|---|---|
| Total Aerobic Plate Count (TPC) | ≤ 100,000 CFU/g (Low-microbe steam lot ≤ 10,000 CFU/g) | ISO 4833-1 / FDA BAM Ch. 3 |
| Coliforms | ≤ 500 CFU/g | ISO 4832 / FDA BAM Ch. 4 |
| Escherichia coli | < 10 CFU/g (Negative / 10g) | ISO 16649-2 / FDA BAM Ch. 4 |
| Salmonella spp. | Absent / 25g (Composite 375g negative) | ISO 6579-1 / FDA BAM Ch. 5 |
| Yeast & Mold | ≤ 1,000 CFU/g | ISO 21527-2 / FDA BAM Ch. 18 |
| Staphylococcus aureus | < 100 CFU/g | ISO 6888-1 |
| Bacillus cereus | < 1,000 CFU/g | ISO 7932 / FDA BAM Ch. 14 |
| Listeria monocytogenes | Absent / 25g | ISO 11290-1 |
Industrial Applications & Formulation Guidance
- Target Processing Application: Steak glazes, roasted garlic aioli, dark savory gravies, dry rib rubs.
- Flavor Release Dynamics: Provides an immediate, clean, pungent garlic burst followed by sustained savory umami notes, eliminating bitter aftertastes associated with excessive thermal exposure.
- Blending & Metering Compatibility: Engineered for high-speed continuous industrial ribbon blenders, automated loss-in-weight feeders, vertical form-fill-seal (VFFS) packaging, and vacuum tumbling lines.
- Clean Label & Regulatory Compliance: 100% pure garlic, non-GMO, naturally gluten-free, allergen-free, free of artificial additives or flow agents. Complies with US FDA FSMA, EU Regulation (EC) No 396/2005 (pesticide residues), and Codex Alimentarius CXS 331-2017 standards for dried garlic.
Packaging, Storage & Export Logistics
- Standard Bulk Packaging: 20 kg sealed foil bag inside carton. High-barrier sealed foil/double food-grade polyethylene liner with desiccated nitrogen flush option for hygroscopic anti-caking protection.
- Recommended Storage Conditions: Store in ambient, dry, well-ventilated warehouse (≤ 20°C / 68°F) at relative humidity ≤ 60%. Protect from direct sunlight, moisture ingress, and strong foreign odors.
- Shelf Life: 24 Months from production date in unopened original packaging.
- Container Loading Capacity: Approx. 12–14 Metric Tons per 20ft GP container; 24–26 Metric Tons per 40ft HQ container (fumigated heat-treated ISPM-15 wooden pallets with stretch-wrap and strapping).
- Harmonized System (HS Tariff Code):
0712.90.5000(Dehydrated / Dried Garlic).
| Cut / Mesh Specification | Roasted Powder 100 Mesh |
|---|---|
| Particle Size | 100 Mesh (< 150 microns) |
| Drying Technology | High-Heat Drum Roasting + Cryogenic Pin Milling |
| Moisture Content | <= 4.5% |
| Allicin Potential | Mellow sweet roasted allium profile, zero raw bitterness |
| Packaging | 20 kg sealed foil bag inside carton |
| Shelf Life | 24 Months |
| HS Code | 07129050 |
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