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

Key characteristics

• Ingredient type: dehydrated garlic powder made from garlic cloves.
• Sensory profile: characteristic garlic aroma and taste; intensity varies with origin and processing.
• Particle size options:
  • Common fine mesh grades for uniform dispersion in mixes and coatings,
  • Coarser powder options where reduced dusting or slower release is desired.
• Functional behavior:
  • Rapid dispersion and flavor release in water-based or cooked systems,
  • Uniform flavor coverage in snack coatings and seasoning blends.
• Processing compatibility:
  • Dry blending and premixes,
  • Wet marinades and sauces (as a dispersion component),
  • Thermal processing in soups, sauces and ready meals.

Atlas can help match garlic powder mesh to your blend behavior, dust control approach and target flavor intensity.

Indicative specification points

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

• Moisture: controlled to support shelf stability and reduce caking.
• Mesh / particle size distribution: defined by sieve profile and agreed grading method.
• Color and appearance: typical light cream to pale 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.

Seasoning blends and snack coatings

• Snack seasonings: uniform garlic coverage on chips, extruded snacks and nuts.
• Dry spice blends: garlic profile in BBQ, savory and ethnic seasoning systems.
• Instant seasoning sachets: consistent flow and fill behavior when mesh is matched to the blend.

Soups, sauces and dry mixes

• Instant soups and noodle seasonings: rapid flavor release during reconstitution.
• Sauce powders and gravy mixes: garlic notes with controlled dosage and dispersion.
• Ready-meal seasoning packets: stable garlic flavor in dry components.

Meat, poultry and marinades

• Dry rubs and marinades: fast hydration and flavor delivery in wet systems.
• Processed meats: garlic seasoning support in sausages and prepared meat products.

Usage and processing guidance

• Mesh and dust control:
  • Finer mesh improves dispersion but may increase dusting; align with your dust-control practices,
  • Coarser mesh can reduce dust and improve flow in some blends.
• Blending and segregation:
  • Match particle size with other ingredients where possible,
  • Use validated mixing and packaging to maintain uniformity.
• Dispersion in wet systems:
  • Pre-blend into a portion of dry ingredients or disperse in water/oil phase where suitable,
  • Optimize mixing time to prevent lumping.
• Sensory optimization:
  • Adjust dosage to avoid harshness, especially in delicate sauces and dairy-style systems,
  • Use in combination with onion and herb components for balanced savory profiles.
• Compliance and labeling:
  • Typically labeled as “dehydrated garlic” or “garlic powder” depending on market conventions.

Quality and documentation

• Supplied as dehydrated garlic powder 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 caking.
• 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 size, microbiological targets, packaging preference, annual volume and destination markets.