Dehydrated minced onion from India, tested before it ships
Small, fast-rehydrating pieces for dips, dressings, toppings and meat mixes. We find the plant, set the size, fines and microbiology limits and test every lot.
Minced onion is dried onion cut and sieved into small pieces, often around 1 to 3 mm, that soften in a short soak and spread evenly through a product. Makers of dips, dressings, bread toppings, sandwich fillings and sausage mixes buy it, often for food that is not cooked again. That makes microbiology the main risk, alongside fines, which look like dust in the bag and clump when they pick up moisture. We work for you, not the factory: we write the size, fines and microbiology limits into the order, have each lot tested at an NABL-accredited lab and confirm the Salmonella result before loading.
Specification
What goes into a dehydrated minced onion spec
| What to set | What buyers usually write, for illustration |
|---|---|
| Particle size | A main range such as about 1 to 3 mm, passing a 3 mm screen and held on a 1 mm screen, with a stated minimum share in range |
| Fines | A tight maximum through the bottom sieve, since fines look like dust and clump in the pack |
| Oversize | A maximum percentage on the top sieve |
| Moisture | A maximum often set tighter than for flakes, starting from a typical figure of around 5 to 6 percent, with the method named |
| Colour | White to off-white, matched to a sealed reference sample, with a limit on dark specks that show on toppings |
| Microbiology | Limits for total plate count, Enterobacteriaceae or coliforms, E. coli, yeast and mould, set for ready-to-eat use where relevant |
| Salmonella | Absent in 25 g on every lot, tested before loading |
| Treatment | Steam sterilised for uses that are not cooked again, no ethylene oxide (ETO), with process records for the actual lot |
| Pesticide residues | A multi-residue screen against your market's limits, for example EU MRLs |
These are typical trade figures for illustration only, so set your own limits for your recipe, market and grade.
Uses
Where buyers use it
Dips and dressings
Minced onion softens in a short soak, so it suits cold dips, dressings and sauces that have no long cooking step.
Bagel and bread toppings
Visible specks of onion on bagels, breads and crackers. Colour matters most here, because every dark speck is on show.
Burger and sausage mixes
Small pieces that spread evenly through burger, sausage and meatball mixes with a little texture. Granules suit a mix with no visible pieces.
Sandwich fillings and salad kits
Ready-to-eat fillings and kits where the onion is not cooked again, so most buyers ask for steam-sterilised product.
Snack seasoning with flecks
Minced onion gives visible flecks on snacks. For an even coating with no flecks, powder or granules suit better.
Ordering
What to write into the order
- A millimetre range, such as 1 to 3 mm, and the screens used
- Fines and oversize limits, with the sieve method
- Steam sterilised or untreated, decided by whether your product is cooked again
- Microbiology limits suited to your use, by named methods
- Salmonella absent in 25 g on every lot before loading
- No ETO treatment, with ETO and 2-chloroethanol tested
- The colour grade and a sealed reference sample
- Double sealed liners and a maximum moisture measured at packing
Shipping
HS code, packing and loads
HS code
Minced onion is classed with other dried onion under HS 0712.20, and Indian exporters normally use 0712 20 00. Confirm the national code for your market with your customs broker.
Packing
Cartons with sealed polyethylene liners, often double, keep moisture away from the small pieces. Lined multiwall bags are also used. Packing soon after sieving stops fines picking up moisture.
Container load
Minced onion packs denser than flakes or chopped, so a 20 ft container takes more weight, though less than powder. Ask for the plant's last actual loading of minced in your pack.
Shelf life
Suppliers commonly state 12 to 24 months sealed, cool and dry. Minced onion is more sensitive to humidity than larger cuts, so reseal opened packs well.
Questions
Dehydrated minced onion: common questions
What size is dehydrated minced onion?
Often around 1 to 3 mm, meaning it passes a 3 mm screen and is held on a 1 mm screen. There is no official standard, so write your range, oversize and fines limits into the order.
Should minced onion be steam sterilised?
If it goes into dips, dressings, fillings or toppings that are not cooked again, most buyers ask for steam treatment and tight microbiology limits. If your product is fully cooked in a validated process, untreated can suit, if your food safety plan allows it.
Why does minced onion clump?
Fines and small pieces absorb moisture from the air and stick together. Low moisture at packing, a tight fines limit, sealed liners and cool, dry storage prevent most clumping.
Is minced onion the same as onion granules?
No. Minced onion is a cut piece, often around 1 to 3 mm, that stays visible. Granules are finer, often quoted around 0.2 to 1 mm, flow freely and blend further into a product.
Do you sell dehydrated minced onion?
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.
Buyer guides
Read more on dehydrated minced onion
- Kibbled vs chopped vs minced onion: which cut to buy4 min
- Kibbled onion, minced onion and garlic flakes: size specs explained3 min
- Onion flakes vs minced vs granules vs powder: forms compared4 min
- Steam-sterilised vs untreated dehydrated onion4 min
- Why does salmonella appear in dehydrated onion, and how is it controlled?3 min
- What are the standard particle sizes for each onion form?3 min
- Is dehydrated onion steam sterilised, and does it change flavour?3 min
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.