TikTok Spice Golden Toasted Dehydrated Garlic Granules (26-40 Mesh) – Caramelized Nutty Aroma for Asian Soups & Garnish
TikTok Spice Golden Toasted Dehydrated Garlic Granules (26-40 Mesh) – Caramelized Nutty Aroma for Asian Soups & Garnish is a commercial B2B export-grade dehydrated garlic ingredient manufactured by TikTok Spice Co., Ltd. Features calibrated particle size (Toasted Granules 26-40 Mesh), low moisture content (<= 5.0%), and guaranteed allicin potential (Thermally converted to Ajoene and Diallyl Sulfides). Designed for industrial food processing, meat curing, seasoning mixes, and commercial sauces. Export packed in 20 kg export carton with moisture-barrier foil liner.
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Product Overview & Technical Description
TikTok Spice Golden Toasted Dehydrated Garlic Granules (26-40 Mesh) – Caramelized Nutty Aroma for Asian Soups & Garnish 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 | 26-40 Mesh (0.42 – 0.71 mm) | Calibrated Optical Sieve (ISO 3310-1 / ASTM E11) |
| Drying Technology & Process | Hot Air Dehydration + Controlled Infrared Rotary Toasting | Controlled Hot Air Convective Multi-Tier Belt Dryer |
| Moisture Content | <= 5.0% | Vacuum Oven (AOAC 934.06, 70°C, 16h) |
| Allicin Potential (Bioactive Pungency) | Thermally converted to Ajoene and Diallyl Sulfides | 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: Japanese ramen broth topping, roasted garlic dressings, gourmet burger seasonings.
- 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 export carton with moisture-barrier foil liner. Heavy-duty corrugated master carton with double food-grade PE liner sealed against ambient moisture.
- 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 | Toasted Granules 26-40 Mesh |
|---|---|
| Particle Size | 26-40 Mesh (0.42 – 0.71 mm) |
| Drying Technology | Hot Air Dehydration + Controlled Infrared Rotary Toasting |
| Moisture Content | <= 5.0% |
| Allicin Potential | Thermally converted to Ajoene and Diallyl Sulfides |
| Packaging | 20 kg export carton with moisture-barrier foil liner |
| Shelf Life | 24 Months |
| HS Code | 07129050 |
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