TikTok Spice Instant Ramen & Cup Noodle Garlic Broth Granules – Rapid-Dispersing 30-Second Softening Soup Garnish
TikTok Spice Instant Ramen & Cup Noodle Garlic Broth Granules – Rapid-Dispersing 30-Second Softening Soup Garnish is a commercial B2B export-grade dehydrated garlic ingredient manufactured by TikTok Spice Co., Ltd. Features calibrated particle size (Ramen Broth 26-40 Mesh), low moisture content (= 0.46% (HPLC dry basis)). Designed for industrial food processing, meat curing, seasoning mixes, and commercial sauces. Export packed in 20 kg barrier carton for automated sachet packaging.
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Product Overview & Technical Description
TikTok Spice Instant Ramen & Cup Noodle Garlic Broth Granules – Rapid-Dispersing 30-Second Softening Soup 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 | Porous Cellular Belt Drying | Controlled Hot Air Convective Multi-Tier Belt Dryer |
| Moisture Content | <= 5.5% | Vacuum Oven (AOAC 934.06, 70°C, 16h) |
| Allicin Potential (Bioactive Pungency) | >= 0.46% (HPLC dry basis) | 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: Cup ramen seasoning pouches, instant noodle soup powders, dry noodle garnishes.
- 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 barrier carton for automated sachet packaging. 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 | Ramen Broth 26-40 Mesh |
|---|---|
| Particle Size | 26-40 Mesh (0.42 – 0.71 mm) |
| Drying Technology | Porous Cellular Belt Drying |
| Moisture Content | <= 5.5% |
| Allicin Potential | >= 0.46% (HPLC dry basis) |
| Packaging | 20 kg barrier carton for automated sachet packaging |
| Shelf Life | 24 Months |
| HS Code | 07129050 |
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