Dehydrated Garlic Granules · Food-Grade Garlic for Seasonings, Soups, Sauces & Dry Mixes

Key characteristics

• Ingredient type: dehydrated garlic granules made from garlic cloves.
• Sensory profile: characteristic garlic aroma and taste; intensity varies with origin and processing.
• Particle size options:
  • Common mesh ranges for seasoning and dry-mix use (as agreed),
  • Finer granules for faster flavor release and hydration,
  • Coarser granules where visible inclusions and slower release are preferred.
• Functional behavior:
  • Good flow and reduced segregation risk when matched with similar-sized blend components,
  • Predictable hydration and flavor release during cooking or reconstitution.
• Processing compatibility:
  • Dry blending, snack seasoning, soup mixes, sauce powders, marinades and rubs,
  • Suitable for thermal processing after hydration when dosage is optimized.

Atlas can help match granule mesh range to your blend behavior, target appearance and flavor intensity.

Indicative specification points

Specifications are agreed per grade and destination requirements. Typical control points include:

• Moisture: controlled to support shelf stability and prevent caking.
• Mesh / sieve profile: defined particle-size distribution (e.g., screen range and fines limit).
• Color and appearance: typical off-white to light golden depending on grade and origin.
• Foreign matter control: defined cleaning and sorting targets.
• Microbiological quality: limits suitable for dry seasoning and food processing applications.
• Contaminants: heavy metals and other parameters within required limits for destination markets.

Each lot is supplied with a Certificate of Analysis (COA) and specification sheet. Additional documentation can include allergen statements, GMO status (where applicable), origin declarations and compliance documentation requested for destination markets.

Seasonings and snack coatings

• Snack seasoning blends: consistent particle size supports even coverage and flavor delivery.
• BBQ and savory spice blends: used with paprika, pepper, onion and herbs for balanced profiles.
• Instant seasoning sachets: predictable flow and fill behavior in packaging lines.

Soups, sauces and dry mixes

• Instant soups and noodle seasonings: granules hydrate during cooking/reconstitution.
• Sauce powders and gravy mixes: garlic notes with controlled release.
• Ready-meal seasoning mixes: stable garlic flavor in dry packets.

Meat, poultry and marinades

• Dry rubs and marinades: garlic profile in dry and wet systems.
• Processed meats: seasoning support in sausages and prepared meat products.

Usage and processing guidance

• Mesh selection:
  • Choose a mesh range aligned with the particle size of your blend to reduce segregation,
  • Use finer grades for faster hydration and stronger initial aroma,
  • Use coarser grades where visible inclusions are desired.
• Blending:
  • Use validated mixing to achieve uniform distribution,
  • Control fines and static where needed to support pack-out consistency.
• Hydration and flavor release:
  • Hydration depends on temperature and time; optimize for your cooking or reconstitution step,
  • In low-moisture snack coatings, release occurs during consumption or in heated applications.
• Sensory optimization:
  • Adjust dosage to avoid harsh notes, especially in delicate sauces and dairy-style systems,
  • Blend with onion and herb components to build rounded savory profiles.
• Compliance and labeling:
  • Typically labeled as “dehydrated garlic” or “garlic granules” depending on market conventions.

Quality and documentation

• Supplied as dehydrated garlic granules with agreed specification targets for moisture, mesh profile, microbiology and foreign matter control.
• Each lot includes a Certificate of Analysis (COA) and specification sheet.
• Documentation can include allergen statements, GMO status (where applicable), origin declarations and compliance documents according to destination needs.
• Food safety and quality certificates can be shared on request depending on supplier and market requirements.
• Customers remain responsible for confirming local regulatory compliance and labeling in destination markets.

Packaging, storage and logistics

• Standard packaging: typically 10–25 kg cartons or bags with inner liners; alternative packs can be discussed.
• Storage: keep sealed in a cool, dry place away from humidity and strong odors to preserve aroma.
• Handling: reseal promptly after opening to prevent moisture uptake and aroma loss.
• Shelf life: stated on COA/specification; validate in your packaging and distribution conditions.
• Shipments: arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share required mesh range, microbiological targets, packaging preference, annual volume and destination markets.