Freeze Dried Garlic

Garlic's characteristic odour appears when the tissue is damaged and the compound alliin converts to allicin. The enzyme responsible for this conversion is heat sensitive; in garlic dried at high temperature the aroma potential is significantly reduced.

Because freeze-drying works at low temperature, enzyme activity and aroma potential are largely preserved. The product also keeps its white-cream colour; the yellowing and browning seen in conventional drying do not occur.

Clove form is used whole in ready meals and gourmet applications; powder in spice blends, marinades, sauce bases, meat and delicatessen applications. Garlic powder is one of the most widely used natural aroma ingredients in the food industry.

The powder form is hygroscopic and prone to caking; it must be packed and stored in a low-humidity environment. Because of the product's strong odour, separate storage and a dedicated line are recommended.