Dehydrated garlic powder from India, tested before it ships

Finely milled garlic for blends, sauces, processed meat and snack seasoning. We find the plant that dries and mills it and test every lot at an accredited lab.

Garlic powder is dried garlic milled fine enough to pass about 80 or 100 mesh, and it is the most widely used garlic form in food manufacturing. Spice blenders, sauce makers, meat processors and snack seasoning houses buy it because it disperses instantly and evenly. It is also the form most likely to cause complaints: it cakes, it loses strength in storage and it carries more microbiological risk than large flakes. We work for you, not the factory: we shortlist plants that dry and mill garlic in house, check them in person and test the goods before you pay the balance.

Specification

What goes into a dehydrated garlic powder spec

What to set	What buyers usually write, for illustration
Particle size	Passing 80 or 100 mesh, with the sieve standard or aperture in microns named and a limit on oversize
Moisture	A maximum of around 5 to 6 percent, tighter than for cut forms, with the test method named
Colour	Cream to light yellow, matched to a sealed reference sample, with a limit on dark specks from peel
Pungency	A sensory test against the reference, or allicin potential by a named HPLC method, with a retest point in shelf life
Flow and caking	Free flowing with no hard lumps on opening, and whether any anti-caking agent is allowed
Bulk density	Measured by a stated method and reported on each lot, so pack weights and filling lines stay steady
Microbiology	Limits for total plate count, coliforms, E. coli, yeast and mould, and Salmonella absent in 25 g
Treatment	Untreated or steam sterilised, and no ethylene oxide (ETO), tested for ETO and 2-chloroethanol
Pesticide residues	A multi-residue screen against your market's limits, for example EU MRLs

These are typical trade figures for illustration only; set your own limits with your customer and the plant.

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Uses

Where buyers use it

Spice blends and seasonings
Powder mixes evenly with other ground spices and gives the same garlic note in every pack.
Sauces, soups and brines
It disperses instantly in liquids, so sauce, soup and marinade makers use it where no visible pieces are wanted.
Processed meat
Sausage, ham and burger producers use powder for even flavour, and many ask for steam sterilised powder to keep counts low.
Snack seasoning
Fine powder clings to chips, crackers and nuts. Flow matters here, because caked powder blocks seasoning drums.
Supplements
Some buyers use garlic powder in health products. The strength claim then sits on their label, so the methods and lot data must be much stricter.

Ordering

What to write into the order

The mesh, the sieve standard and an oversize limit
Maximum moisture and the method used to measure it
A sealed colour reference and a limit on dark specks
How pungency will be judged, the method if a number is needed, and when it is retested
Flow on opening, and whether anti-caking agent is allowed
Microbiology limits and Salmonella absent in 25 g
Untreated or steam sterilised, with an approved treated sample and an ETO-free declaration and test
A sealed liner and a maximum time between milling and packing

Shipping

HS code, packing and loads

HS code
Garlic powder sits under 0712.90, and the Indian tariff has its own 8-digit line for it, 0712 90 20. Your customs broker confirms the code used in your country.
Packing
Garlic powder is hygroscopic, so a sealed polyethylene liner inside a carton or multiwall bag is essential. Ask how soon after milling the plant packs, and keep garlic marked when it travels with onion.
Container load
Powder is dense, and a 20 ft container can reach the low to mid teens of tonnes, against well under 10 for flakes. These are rough figures; ask for the plant's last actual loading of powder in the same pack.
Shelf life
Suppliers commonly state 12 to 24 months sealed, cool and dry, but powder loses strength and flow faster than other forms. For large volumes, consider booking the raw material and having it milled and shipped in stages.

Questions

Dehydrated garlic powder: common questions

What mesh should garlic powder be?

Garlic powder is commonly quoted as passing 80 or 100 mesh. Name the sieve standard or the aperture in microns, and set a limit on oversize, so the lab and the plant measure the same thing.

Should I buy steam sterilised garlic powder?

Many food manufacturers do, because untreated powder can carry high microbial counts. Steam treatment lowers counts but can reduce pungency slightly and raise moisture if the plant does not dry it back down, so approve a treated sample.

Why does garlic powder cake?

Garlic powder takes up moisture from the air. Caking follows high moisture at packing, damaged liners or warm, humid storage. A tight moisture limit, sealed liners and cool, dry storage are the usual answers.

What allicin level should garlic powder have?

There is no required level. Most food buyers judge strength by a sensory test against a reference. Buyers who need a number agree allicin potential, a lab method and a minimum based on approved samples.

Do you sell dehydrated garlic powder?

No. Creston & Co is a sourcing agent. You buy directly from the plant we help you choose, and we work for you: audits, lab tests, inspection and loading supervision, for a fee agreed in writing.

Other dehydrated garlic forms

Compare the other forms

All about dehydrated garlic

Buyer guides

Start with a free 20-minute sourcing call.

Tell us the product, the spec and the volume. We'll tell you what it should cost from India, what to test for and where the risks are. No fee, no obligation, and you keep the notes.

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