| Onion Extract Product Guide | ||||||||||||||
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| Approximate Replacement strength | ||||||||||||||
| Product Name and Code | Onion Powder | Fresh Onion | Suggested Dosage Rate | Flavor Description | Characteristics and Functional Qualities | |||||||||
| Onion Concentrate 51-02  |
1:105 | 1:475 | 0.0003-0.0015% | Characteristic of cooked or dehydrated onion. | 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. | |||||||||
| Onion, O/S 51-06 |
1:30 | 1:135 | 0.001-0.005% | Characteristic of cooked or dehydrated onion. | 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. | |||||||||
| Oleoresin Onion 51-11 |
1:475 | 1:2140 | 0.00006-0.0003% | Characteristic of cooked or dehydrated onion. | 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. | |||||||||
| Onion Concentrate 51-04  |
1:30 | 1:135 | 0.001-0.005% | Characteristic of cooked or dehydrated onion. | Readily dispersible in water. Designed for use wherever water dispersibility is essential, but especially in tomato-based sauces. Contains polysorbates. | |||||||||
| Aquaresin® Green Onion 51-947096  |
- | 1:135 | 0.001-0.005% | Characteristic of fresh or green onion. | Dispersible in water and oil. Ideal for use in emulsion-type products, marinades, and wherever water dispersibility without polysorbates is desired. | |||||||||
| Aquaresin® Onion 51-10-19 |
1:30 | 1:135 | 0.001-0.005% | Characteristic of cooked or dehydrated onion. | Dispersible in water and oil. Ideal for use in emulsion-type products, marinades, and wherever water dispersibility without polysorbates is desired. | |||||||||
| Aquaresin® Onion 51-20-19  |
1:30 | 1:135 | 0.001-0.005% | Characteristic of cooked or dehydrated onion. | Dispersible in water and oil. Designed to produce clear pickling brines without the use of polysorbates. | |||||||||
| Fried Onion Concentrate 51-12  |
1:30 | 1:135 | 0.001-0.005% | Characteristic of sauteed or fried onion. | Dispersible in water or in food products after plating onto a soluble carrier such as salt, dextrose, or starch. | |||||||||
| Onion Powder 10X 51-13  |
1:10 | 1:45 | 0.003-0.015% | Characteristic of cooked or dehydrated onion. | A dry product consisting of onion 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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Water Soluble emulsions |
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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