Garlic powder's concept
Production: Garlic powder is made of high-quality garlic by soaking, pulping, dehydration, drying and crushing, then adding dried ginger, dried tangerine peel, pepper, aniseed, osmanthus fragrans and fennel in a specified proportion, mixing evenly, and then directly putting into food plastic bags or moisture-proof kraft paper bags, and sealing and packaging. This is the seasoned garlic powder that we often buy.
Main ingredients: natural pure garlic powder, vitamin E, immune enhancer, etc.
Functions: Anti-inflammatory, hypoglycemic, antioxidant, hypolipidemic, health care, growth promoting, etc. Allicin can effectively stimulate the formation of aromatic amino acids in animals, increase the flavor components in meat eggs and make them more delicious.
Causes of caking in garlic powder.
Combined with the production technology in garlic powder, the main reasons of garlic powder's caking due to moisture were analyzed.
Concept of anti-caking agent
A substance added to granular or powdery foods to prevent them from gathering and caking, and to keep them loose or free flowing. Potassium ferrocyanide, sodium aluminosilicate, tricalcium phosphate, silicon dioxide and microcrystalline cellulose are allowed to be used in China.
Therefore, combined with the above contents, it can be seen that the effective method to prevent garlic powder from caking is to choose low temperature, sealed storage, or use food desiccant. The way to test the effect is that garlic powder will not agglomerate after a period of time.