Garlic Crisp
Garlic crisp is fried garlic sold as a dry, brittle ingredient, made by slicing or dicing peeled Allium sativum cloves and frying them until the moisture is driven off and the tissue sets into a crisp golden flake or granule. It is a processed whole food rather than an extract, and its character comes from the Maillard and thermal reactions of frying rather than from the raw thiosulphinate chemistry of fresh garlic, which gives it a sweeter, nuttier, less pungent profile than dehydrated raw garlic.
The material is golden to light amber flakes, granules or minced particles, typically holding under three percent residual moisture and between five and fifteen percent residual oil depending on how hard it has been de-oiled. Palm olein and rapeseed oil are the common frying media. Colour is the primary visual quality attribute, and over-fried lots go dark and bitter while under-fried lots stay pale and lose crispness quickly.
Garlic crisp is not water soluble. It is designed to hold its texture as an inclusion, and its shelf life is set by two failure modes: moisture pickup, which turns it leathery, and oxidation of the residual frying oil, which produces rancid notes. It is therefore packed under nitrogen or with an oxygen absorber in moisture-barrier film and held cool and dry.
We source bulk Garlic Crisp from top China manufacturers for our partners. The manufacturer is in Fujian. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
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- Function
- Plant extract
Specifications
| Item | Specification |
|---|---|
| Appearance | Golden to light amber crisp flakes or granules |
| Odour and Taste | Characteristic fried garlic, no burnt or rancid notes |
| Particle Size | Per agreed cut, not more than 5% fines through the base screen |
| Moisture | Not more than 3.0% |
| Residual Oil | 8.0-15.0% depending on grade |
| Peroxide Value of Extracted Oil | Not more than 10 meq/kg |
| Acid Value of Extracted Oil | Not more than 2.0 mg KOH/g |
| Total Ash | Not more than 4.0% |
| Foreign Matter | Absent |
| Lead | Not more than 0.5 mg/kg |
| Arsenic | Not more than 0.5 mg/kg |
| Total Plate Count | Not more than 10,000 cfu/g |
| Yeast and Mould | Not more than 100 cfu/g |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades are set by cut and by frying method. Cuts run from sliced garlic chips through minced and granulated at 8 to 40 mesh down to fried garlic powder, with the finer cuts used for seasoning blends and the coarser for visible topping. Atmospheric fried grades are the volume product, deeper in colour and stronger in fried character. Vacuum fried grades are fried at a lower temperature under reduced pressure, which gives a paler colour, a cleaner garlic note, lower oil uptake and better retention of crispness, and they carry a premium.
Beyond that, buyers specify residual oil content, whether the product has been centrifuge de-oiled, and colour against a supplier reference. Low oil grades below eight percent are made for blends where the fat would go rancid in the pack. Salted and unsalted versions are both traded, as are organic certified lots and versions fried in a declared non-palm oil for buyers with a palm-free policy.
Applications
- Instant noodle and rice bowl sachets, where a small fried garlic garnish is added at the top of the pack for aroma and crunch
- Chilli oil and chilli crisp condiments, forming the crunchy fraction suspended in the oil
- Savoury snack seasonings, dosed as visible pieces in coated nut, crisp and cracker blends
- Southeast Asian soups, congee and salad toppings, used in the traditional garnishing role the ingredient comes from
- Ready meals and retort dishes as a finishing sprinkle applied after the thermal step, since retorting would soften it
- Dry rubs and barbecue seasoning blends, contributing a roasted garlic character without raw pungency
- Salad dressings and dipping sauces in the crunchy or chunky style, added at the final blending stage
- Bakery toppings on garlic bread, savoury pastries and flatbreads, applied before or after baking depending on the colour target
- Frozen and chilled sauce bases, where the crisp is packed in a separate sachet so it stays dry until service
China Manufacturers of Garlic Crisp
Top Garlic Crisp manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
Garlic crisp is a conventional food ingredient in every major market rather than a food additive, so it has no E number and no additive authorisation is involved. In the United States garlic is a common food and fried garlic is manufactured under the FDA preventive controls rules for human food at 21 CFR Part 117, with the frying step and the packaging atmosphere handled as process controls. The frying oil is declared on the finished label, and where palm or another specified oil is used it is named in the ingredient statement. Colour is a quality attribute here and is not achieved with any added colour.
In the European Union the product falls under general food law and the food hygiene regulations rather than the additives framework. The relevant compositional controls are on contaminants and on process contaminants generated by frying, together with the maximum levels for pesticide residues on the incoming garlic. Any antioxidant added to protect the residual frying oil, and any anticaking agent in a powdered grade, must be a permitted additive and is declared. Codex has standards for garlic as a fresh commodity and general standards for contaminants that apply to the processed product. Garlic is not an allergen requiring declaration in either market.
Manufacturing Process
Bulb garlic is broken, peeled mechanically or with a compressed air peeler, then washed and inspected to remove skin, root plates and discoloured cloves. The cloves are sliced, diced or minced to the target cut and washed again to remove surface starch and free sugars, which would otherwise scorch and darken the product before the interior has fried. The wet cut garlic is spun in a centrifuge or dewatered on a vibrating screen to strip surface water, since carry-over water causes violent spattering and uneven colour in the fryer.
Frying is done either in a continuous atmospheric fryer at roughly 130 to 160 degrees Celsius or in a batch vacuum fryer at a lower temperature under reduced pressure. Residence time is short and is controlled against colour rather than a clock. The fried garlic is discharged into a de-oiling centrifuge that spins out most of the surface oil, then cooled rapidly on a belt to set the crisp texture and stop the residual cooking that would otherwise darken it. The cooled product is graded over sieves to separate cuts and remove fines, metal detected, and packed under nitrogen in laminate bags inside cartons or drums.
