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Home Seasoning and flavors Onion powder White Onion Powder 100-120Mesh GradeB
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White Onion Powder 100-120Mesh GradeB

Appearance: Yellow or white
Hs code: 071220000
Min. Order: 200 KG
Shelf life: 24 Months
Storage: Store in a cool, dry place, away from direct sunlight, and avoid moisture absorption.
Package: 25kg/Ctn (2×12.5kg foil bag inside)

Categories: Onion powder, Seasoning and flavors
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Description
ItemsSpecification
Appearance, ColorConforms to the natural state and color of onion
Taste, SmellTypical for fresh onion, strong and without foreign tastes and smells
FlavorNature fresh onion smell
Size (Mesh)8-16M
Moisture-Bearing (%)5.0---8
Sulphur Dioxide (ppm)≤30
Total Plate Count (Cfu/G)Max:﹤1000000
Coliform Bacteria (Mpn/G)Max:﹤10
Yeasts (Kbe/G)﹤100
Moulds (Kbe/G)﹤100
Bacillus CereusNo
Sickening BacteriaNeg
Salmonella (Kbe/25)Neg Kbe/25

Onion powder is a powdered condiment made from fresh onions by dehydrating and grinding. It retains the rich flavor and some nutrients of onions, and is portable and easy to store. It is widely used in cooking, food processing and health fields.

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About Company
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    • Home
    • Products
      • Enzyme
        • Transglutaminase
        • Papain
      • Preservative
        • Sodium dehydroacetate
        • Sodium propionate
        • Sodium diacetate
        • Sodium acetate anhydrous
        • Potassium sorbate
        • Sodium benzoate
        • Calcium propionate
        • Lauroyl arginate ethyl ester hcl
        • Nisin
        • Natamycin
        • E-polylysine
      • Phosphate
        • STPP (Sodium Tripolyphosphate)
        • TSPP (Sodium Pyrophosphate)
        • SHMP (Sodium Hexametaphosphate)
        • SAPP (Disodiumdihydrogenpyrophosphate)
        • Compound phosphate
      • Proteins
        • Isolated Soy protein(ISP)
        • Textured soy protein(TSP)
        • Soy fiber
      • Seasoning and flavors
        • Garlic powder
        • Onion powder
        • Chicken flavor powder
        • Seafood flavor
        • Meat flavor
        • Vegetable flavor
    • About us
    • Blog
    • FAQs
    • Contact us
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