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Saccharification in dehydrated garlic granules and dehydrated garlic flakes
- Nov 06, 2018 -

Brown garlic granuls are often found in many dehydrated garlic products, especially dehydrated garlic granules, such as 8–16mesh, 16-26mesh, 16-40mesh, and occasionally found in dehydrated garlic flakes. This brown component is the product of saccharification of garlic. The reason for this is simply that garlic is covered when it is stored.


The saccharified garlic is caused by the poor resistance of the body to the outside world due to high water content, poor ventilation or continuous "cooking" at high temperature. The saccharified garlic is soft and obvious, the apricot yellow of garlic cloves is evenly distributed, the garlic taste is strong, the garlic liquid is sticky and the embryo is necrotic, especially the irradiated white garlic. Improper storage can easily lead to saccharified garlic.

Is it harmful to eat saccharified garlic? The answer is no. Everyone has heard and heard about many advantages of black garlic and will not elaborate on them. Black garlic is actually the product of saccharification of fresh garlic, but black garlic is different from dehydrated garlic flakes, dehydrated garlic granules and dehydrated garlic powder and does not belong to the category of dehydrated garlic. However, the principle is the same. The saccharification described above will not have a negative impact on the human body.

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