What is garlic powder?
Garlic powder is a single-ingredient spice made by peeling and slicing fresh garlic cloves (Allium sativum), drying them at low temperature and milling them finely. With moisture typically brought below 7% it is microbiologically stable, has a long shelf life and disperses in dry mixes without caking. Its aroma comes from sulphur compounds (allicin derivatives); although part of it is lost in drying, the remaining aroma is roughly eight times more concentrated than fresh garlic.
How is it produced?
Production consists of sorting, peeling, slicing, drying (belt or tray dryers at 55–65 °C), milling and sieving. Some producers add a small amount of flow agent after milling to prevent caking; if an additive-free product is required, look for "100% garlic" in the specification. Quality is directly linked to the garlic variety and drying temperature: high temperatures produce dark colour and a roasted taste.
Applications in food manufacturing
Garlic powder is most widely used in spice and seasoning blends, powdered sauces and instant soup mixes, marinades and meat products (fermented sausage, cooked sausage, döner mixes), snack coatings, bakery fillings and ready meals. Unlike fresh garlic it contains no water, so it does not raise the water activity of dry mixes and dosing is repeatable.
Technical properties and quality criteria
Check these values in a garlic powder specification: moisture (typically ≤ 7%), particle size (80–100 mesh is common; coarser for coatings), colour (cream-white to light yellow; browning indicates excessive heat), total ash and acid-insoluble ash (indicators of sand and soil residue), microbiological values (total plate count, coliforms, Salmonella, yeast and mould) and pesticide residues. Steam-treated grades are preferred for microbiological safety in products consumed without cooking.
What to check when buying
Origin (China, India and Egypt are the most common sources) affects aroma profile and price. Whether the product is additive-free or contains a flow agent must appear on the label. Ask the supplier for the specification, a lot-specific certificate of analysis (COA) and the origin document; where halal or organic is required, check that the certificate matches the lot. Moisture-proof inner packaging matters for shelf life.
Wholesale sourcing: price and minimum order
The wholesale price of garlic powder depends on the harvest situation in the origin country, particle fineness, sterilisation treatment, pack size and order quantity. The typical minimum order is one pallet (500 kg); smaller quantities for trial production are stated in the quotation per product and supplier. PERDIST identifies the grade suited to your application, compares sources and provides a written quotation with the technical documents.
Frequently asked questions
Need current pricing, minimum order, origin or technical documents for this ingredient? Tell us the application and monthly quantity; we reply with a written quotation within one business day.