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| Garlic Powder QUALITY REQUIREMENTS(ADOGA TEST METHOD) | ||||
| PHYSICAL PROPERTIES | ||||
| 残次（Defects) | The Raw Material Dark pieces not over 0.5% by weight | |||
| 规格（Size) | 100-120MESH | |||
| 颜色（Color) | White to Light Yellow | |||
| 味道(Flavor): | Typical of Garlic | |||
| CHEMICAL PROPERTIES | ||||
| 水份(Moisture): | 6.00% | max | ||
| 亚硫酸盐含量(Sulfite): | None Added | |||
| Modified monie-williams test method not over 20ppm | ||||
| 灰分（Ash): | 5% Max | |||
| Allicine: | 4000ppm Min | |||
| Microbiological: | ||||
| 总生菌数(APC) | 100,000/g max | |||
| 大肠杆菌群(Coliform) | 100/g max | |||
| 大肠杆菌(E. Coli) | Neg/g | |||
| 酵母菌和霉菌(Yeast & Mold) | 100/g max | |||
| 沙门氏菌(Salmonella) | Neg/25g | |||
| STORAGE RECOMMENDATION | ||||
| Recommended storage is in cool,dry area below 70°F.Containers should be kept tightly closed. | ||||
