Overview
ISO 5560:1997 - "Dehydrated garlic (Allium sativum L.) - Specification" is an international standard that defines quality, sensory and testing requirements for dehydrated garlic products. It covers finished products obtained by drying garlic cloves (without bleaching or precooking) and sets out methods for sensory rehydration, sampling, chemical testing and recommended microbiological, storage and transport practices.
Key topics and technical requirements
- Product definition and forms: Specifies dehydrated garlic as dried cloves and recognizes commercial forms such as slices, flakes/pieces, grits and powdered garlic (Annex B).
- Organoleptic criteria: Requires rehydrated product to regain characteristics similar to fresh garlic. Key sensory attributes include colour, odour, flavour and tenderness, with procedures for rehydration and sensory evaluation provided in Annex A.
- Quality and contamination limits: Addresses freedom from live insects, visible moulds and rodent contamination; sets limits for extraneous vegetable matter and directs testing methods (e.g., ISO 927).
- Chemical requirements and test methods: Lists mandatory chemical tests and limits (moisture, total ash, acid‑insoluble ash, volatile organic sulfur compounds, cold‑water‑soluble extract) and references specific ISO test methods for each parameter (see Table 1 in the standard).
- Sampling and testing protocols: Provides sampling guidance for powders, grits and larger pieces (referencing ISO 948) and describes how to prepare bulk samples for representative analysis.
- Packaging and labelling: Specifies packaging that protects product from light and moisture, and marking requirements including product name (botanical name), producer/packer, batch code, net mass, origin and reference to the standard.
- Informative annexes: Annex C offers recommended microbiological characteristics and interpretation rules; Annex D gives storage and transport recommendations.
Practical applications and users
ISO 5560 is used by:
- Garlic processors and dehydrators for product specification, quality control and process validation.
- Packers, traders and import/export regulators to ensure consistent labelling and conformity with international trade requirements.
- Quality assurance and analytical laboratories applying the referenced ISO test methods for moisture, ash, volatile sulfur compounds and microbiology.
- Food safety and procurement teams seeking objective criteria for supplier acceptance and lot disposition.
Related standards (examples)
ISO 927 (extraneous matter), ISO 939 (moisture determination), ISO 941 (cold‑water‑soluble extract), ISO 948 (sampling), ISO 5567 (volatile sulfur compounds), plus microbiology standards such as ISO 4833 and ISO 6579 are referenced for testing and interpretation.
Keywords: ISO 5560, dehydrated garlic standard, Allium sativum specification, garlic powder quality, sensory evaluation, sampling, moisture content, volatile sulfur compounds, food safety, packaging and labelling.
