| Garlic Extract Product Guide | ||||||||||||||
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| Approximate Replacement strength | ||||||||||||||
| Product Name and Code | Garlic Powder | Fresh Garlic | Suggested Dosage Rate | Flavor Description | Characteristics and Functional Qualities | |||||||||
| Garlic Oil Soluble, 80X 31-05  |
1:80 | 1:360 | 0.000375-0.0019% | Characteristic of cooked or dehydrated garlic. | Highly concentrated and oil soluble. Designed for use in high fat or oil systems and for spreading onto carriers such as salt, dextrose or starch. | |||||||||
| Garlic Oil Soluble, 40X 31-06 |
1:40 | 1:180 | 0.00075-0.00375% | Characteristic of cooked or dehydrated garlic. | Highly concentrated and oil soluble. Designed for use in high fat or oil systems and for spreading onto carriers such as salt, dextrose or starch. | |||||||||
| Garlic, O/S 31-13 |
1:30 | 1:135 | 0.005-0.01% | Characteristic of cooked or dehydrated garlic. | Highly concentrated and oil soluble. Designed for use in high fat or oil systems and for spreading onto dry carriers such as salt, dextrose or starch. | |||||||||
| Garlic Concentrate 31-07  |
1:30 | 1:135 | 0.005-0.01% | Characteristic of cooked or dehydrated garlic. | Readily dispersible in water. Designed for use wherever water dispersibility is essential, but especially in tomato-based sauces. Contains polysorbates. | |||||||||
| Fried Garlic Concentrate 31-08-01  |
1:30 | 1:135 | 0.005-0.01% | Characteristic of sauteed or fried garlic. | Dispersible in water or in food products after plating onto a dry soluble carrier such as salt, dextrose, or starch. | |||||||||
| Garlic, Water Soluble 31-09  |
1:40 | 1:180 | 0.00075-0.00375% | Characteristic of cooked or dehydrated gralic. | Readily dispersible in water. Designed for use wherever water dispersibility is essential, but especially in tomato-based sauces and pickling brines. Contains polysorbates. | |||||||||
| Aquaresin® Garlic 31-10-19  |
1:30 | 1:135 | 0.005-0.01% | Characteristic of cooked or dehydrated garlic. | Dispersible in water and oil. Ideal for use in emulsion-type products, marinades, and wherever water dispersibility without polysorbates is desired. | |||||||||
| Aquaresin® Garlic 31-20-19  |
1:30 | 1:135 | 0.005-0.01% | Characteristic of cooked or dehydrated garlic. | Dispersible in water and oil. Designed to produce clear pickling brines without the use of polysorbates. | |||||||||
| Garlic Powder 10X 31-17  |
1:10 | 1:40 | 0.003-0.015% | Characteristic of cooked or dehydrated garlic. | A dry product consisting of garlic extract dispersed onto maltodextrin. Designed for use wherever a dry product may provide added convenience or be compatible with product or production process. | |||||||||
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Important Information Allergens GMO |
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Garlic and Onion Garlic and Onion Overview Advantages Selecting an Extract Application Index Garlic Product Guide Onion Product Guide FAQs Cost Savings Worksheet |
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