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Garlic Powder

Family Name: Amaryllidaceae
Botanical Name: Allium Sativum L
Origin: China
Plant Part Used: Rhizome
Appearance: Off white colored powder
ODOUR: Warm and pungent charactristic of Garlic
FEMA: 2503
CAS: 8000-78-0
Physical State: Powder
Color: Off White
Vapor Pressure (mm Hg.): Not available
Boiling Point: Not available
Melting Point: N/A
Specific Gravity (H2O = 1): N/A
Refractive Index: N/A
Solubility in Water: Insoluble in Water
Property Limits Test Method
Moisture <6.8% GB/T5009.3-2010
Totao Ash <5.5% GB/T5009.4-2010
AIA <0.5% GB/T1279.9-91
HWI <12.5% GB12296-90
Foreign Material None  
Extraneous Material None  
Post Processing Treatments None  
Size +45    2% max
+80    25%max
+100  50%max
SO2 <230PPM AOAC990.28
Standard Plate Count(cfu/g) <300,000cfu/g GB478.2-2010
Total Coliforms(mpn/g) <300mpn/g GB478.3-2010
Mold/Yeast(cfu/g) <500cfu/g GB4789.15-2010
Salmonella(cfu/g) Negative/25g GB4789.4-2010
E.coli(cfu/g) <3mpn/g GB4789.3-2010
Staphylococcus Aureus Negative GB4789.10-2010
 Storage: Store in full, tight containers in a cool place(15 to 25℃), protected from light.