Kalustyan Onion Powder

Kalustyan Onion Powder is a high-quality, natural spice ingredient for the food industry. It is produced in a sustainable way as part of a non-GMO process and is free of allergens. It is crafted with care in a GMP-compliant facility and certified kosher, halal, vegan, non-GMO project verified, and USDA organic, while also adhering to SEDEX-approved and TSCA (USA) regulations. It meets the requirements of the FDA Food Safety Modernization Act (FSMA) and Hazard Analysis Critical Control Point (HACCP) for safe and ethical production practices and is GFSI-certified and FDA-approved. It is suitable for a wide range of applications in the food industry, including savory and culinary dishes.

Properties

Physical Form: Powder

Product families

Applications

Food & Nutrition — Food

Savory & Culinary

Product Families

Food Ingredients — Taste & Flavor

Spices Herbs & Seasonings

Other characteristics

Features: High Quality
Ingredient Name: Onion Powder
Labeling Claims: Allergen-free, GMO-free, Halal, Kosher, Natural, Naturally Derived, Non-GMO, Organic, Plant-Based, Sustainable, Vegan, Vegetarian; Allergen-free; GMO-free; Halal; Kosher; Natural; Naturally Derived; Non-GMO; Organic; Plant-Based; Sustainable; Vegan; Vegetarian
Odor: Fresh onion aroma
Flavor: Flavor in sharp, pleasant pungent herbaceous sweet
Markets: Food & Nutrition
PACKAGING: Packed in carton/bag.
Shelf LIfe: 1 Year
Technology: Food Ingredients
Packaging Type: Bags
Cartons
Country of Origin: India, China
Ingredient Origin: Natural Origin
Plant Origin
Storage Condition: Store in a cool dry place.
Chemical Inventories: TSCA (USA)
Ingredient Statement: Onion 100%.
Sterilization Method: Irradiated
Food Ingredients Features: High Quality
Certifications and Compliance: FDA Compliant
FDA Food Safety Modernization Act (FSMA)
GFSI Certified
GMP
Halal
Hazard Analysis Critical Control Point (HACCP)
Kosher
Non-GMO Project Verified

Technical data

Table 1 of 11

2 rows

Characteristic	Value	Unit	Method
Ash Content	max. 8	%	ASTA 3.0
Moisture	max. 10	%	ASTA 2.1

Table 2 of 11

3 rows

Characteristic	Value	Unit
Granulation (USS 45M)	max. 2	%
Granulation (USS 80M)	25	%
Granulation (USS 100M)	13.59	%

Table 3 of 11

2 rows

Characteristic	Value	Unit
Relative Humidity	55	%
Storage Temperature	50 - 70	°F

Table 4 of 11

10 rows

Characteristic	Value	Unit
Calcium Content	384	mg/100 g
Copper Content	0.59	mg/100 g
Iron Content	3.9	mg/100 g
Magnesium Content	113	mg/100 g
Manganese Content	1.3	mg/100 g
Phosphorus Content	322	mg/100 g
Potassium Content	985	mg/100 g
Selenium Content	14.3	μg/100 g
Sodium Content	73	mg/100 g
Zinc Content	4.05	mg/100 g

Table 5 of 11

1 row

Characteristic	Value	Unit
Fatty acids (total trans)	0	g/100 g

Table 6 of 11

5 rows

Characteristic	Value	Unit	Method
Coliform	max. 100	cfu/g	AOAC 991.14
E.coli	max. 3	MPN/g	FDA BAM Chapter 4
Salmonella	Negative	per 2 x 375 grams	eq. FDA BAM Chapter 5
Total Plate Count	max. 25,000	cfu/g	AOAC 990.12
Yeast & Molds	max. 400	cfu/g	AOAC 997.02

Table 7 of 11

21 rows

Characteristic	Value	Unit
Added Sugar Content	0	g/100 g
Carbohydrate Content	79.12	g/100 g
Cholesterol Content	0	mg/100 g
Energy	1429	kJ/100 g
Fiber (total dietary)	15.2	g/100 g
Fructose Content	1.67	g/100 g
Galactose Content	0.36	g/100 g
Glucose Content	0.73	g/100 g
Lactose Content	0	g/100 g
Maltose Content	28.57	g/100 g
Phytosterols Content	87	mg/100 g
Proanthocyanidin (4-6mers)	0	mg/100 g

Table 8 of 11

23 rows

Characteristic	Value	Unit
Fatty acids (total monounsaturated)	0.202	g/100 g
Fatty acids (total monounsaturated, 14:01)	0	g/100 g
Fatty acids (total monounsaturated, 15:01)	0	g/100 g
Fatty acids (total monounsaturated, 16:1 undifferentiated)	0	g/100 g
Fatty acids (total monounsaturated, 17:01)	0	g/100 g
Fatty acids (total monounsaturated, 18:1 c)	0.202	g/100 g
Fatty acids (total monounsaturated, 18:1 t)	0	g/100 g
Fatty acids (total monounsaturated, 18:1 undifferentiated)	0.202	g/100 g
Fatty acids (total monounsaturated, 20:01)	0	g/100 g
Fatty acids (total monounsaturated, 22:1 undifferentiated)	0	g/100 g
Fatty acids (total monounsaturated, 24:1 c)	0	g/100 g
Fatty acids (total polyunsaturated)	0.31	g/100 g

Table 9 of 11

15 rows

Characteristic	Value	Unit
Fatty acids (total saturated)	0.219	g/100 g
Fatty acids (total saturated, 18:00)	0.023	g/100 g
Fatty acids (total saturated, 10:00)	0	g/100 g
Fatty acids (total saturated, 12:00)	0	g/100 g
Fatty acids (total saturated, 13:00)	0	g/100 g
Fatty acids (total saturated, 14:00)	0	g/100 g
Fatty acids (total saturated, 15:00)	0	g/100 g
Fatty acids (total saturated, 16:00)	0.109	g/100 g
Fatty acids (total saturated, 17:00)	0	g/100 g
Fatty acids (total saturated, 20:00)	0.036	g/100 g
Fatty acids (total saturated, 22:00)	0.052	g/100 g
Fatty acids (total saturated, 24:00)	0	g/100 g

Table 10 of 11