1. How do I label garlic and onion extracts on my food product?
In the United States, Kalsec® garlic and onion extracts are appropriately labeled "Natural Flavor." This is as provided for in 21 Code of Federal Regulations (CFR) Part 101, Subsection 101.22. In the EC they may be labeled "Natural Flavoring" in accordance with EC Directive 88/388/EEC.

2. My product is retorted. Why do I need to be concerned with microbiological quality of ingredients?
Thermophylic yeasts, molds, and bacteria can survive some retort processes. When pH is 4.5 or greater or when large packs are involved, ingredients with superior microbiological characteristics provide an extra level of assurance.

3. Can I completely replace garlic and onion powder with Kalsec® extracts and not detect a difference in flavor?
By working with Kalsec®'s experienced team of product development and sensory specialists, to develop a customized garlic and/or onion extracts(s) for your product, you can be assured the switch to garlic and onion exxtracts will not affect the finished flavor profile.

4. Is the flavor of Kalsec® garlic and onion extracts retort stable?
Temperature is a catalyst for garlic and onion flavor development. Because Kalsec® extracts are thermally processed, exposure to typical retort conditions will not affect their flavor.

5. Is the flavor of Kalsec® garlic and onion extracts bake stable?
Like all volatile flavors, losses will occur during baking. These losses can be minimized by incorporating the extracts into the fat or oil portion of the formulation.

6. We rely on chopped onion for particle identity and flavor in our product. How can I enjoy the flavor and cost-saving benefits of Kalsec® onion extracts while maintaining the visual appearance of my product?
You may find that the quantity of chopped onion can be reduced without significantly affecting visual appearance. At the same time, the addition of 50 to 100 ppm of Aquaresin® Onion can brighten and intensify onion flavor very economically.

7. I'm concerned that enzymes from fresh and dehydrated garlic may affect the texture of my bakery items. Do Kalsec® extracts have active enzymes?
The process used to produce Kalsec® garlic and onion extracts effectively denatures the enzymes found in garlic and onion.

8. Is the allicin content standardized in Kalsec®'s garlic extracts?
Allicin is one of a multitude of compounds which contribute to the complex flavor of garlic. Because the principle application for Kalsec® garlic extracts is as a food flavor, we standardize organoleptically for flavor profile and strength rather than on the content of a single contributor to flavor.

9. How much can I expect to save by using Kalsec® extracts instead of dehydrated garlic and onion?
That depends on your current price for dehydrated powder and how much you use. By filling in the blanks in the worksheet below and making a few simple calculations, you can easily estimate how much you will save.