Overview
SIST ISO 5560:1998 - Dehydrated Garlic (Allium sativum L.) - Specification establishes international requirements for dehydrated garlic intended for human consumption. Developed by the International Organization for Standardization (ISO), this standard ensures product quality, safety, and consistency across global markets. It defines the necessary physical, chemical, and organoleptic characteristics, as well as recommended microbiological requirements, packaging, and labeling guidelines for various commercial forms of dehydrated garlic.
Adhering to SIST ISO 5560:1998 helps producers, processors, and traders of dehydrated garlic meet international quality expectations, facilitate trade, and comply with relevant food safety and labeling regulations.
Key Topics
- Product Definition: The standard covers dehydrated garlic derived from sound garlic cloves (Allium sativum L.) processed without bleaching or precooking.
- Physical and Organoleptic Requirements: Includes specifications for color, odor, and flavor to ensure quality resembling fresh garlic upon rehydration.
- Chemical Requirements: Outlines maximum levels for moisture, total ash, acid-insoluble ash, and other chemical markers relevant to food safety and quality.
- Freedom from Contaminants: Mandates that dehydrated garlic be free from live insects, visible molds, and extraneous material above set limits.
- Commercial Forms: Defines categories such as slices, flakes or pieces, grits, and powder, catering to diverse end-user needs.
- Sampling and Testing: Prescribes representative sampling and standardized methods for physical, chemical, and sensory analysis.
- Packaging and Marking: Specifies suitable packaging materials, protection requirements, and essential labeling details for traceability and consumer information.
- Storage and Transport Recommendations: Provides guidance for maintaining product stability, quality, and safety during distribution.
Applications
- Food Industry: Used by manufacturers of seasonings, ready-to-eat meals, sauces, and spice blends to ensure uniform quality of dehydrated garlic.
- Exporters and Importers: Facilitates international trade by providing a unified set of requirements recognized globally.
- Retailers and Wholesalers: Assures buyers of conformity to recognized standards for safety, quality, and labeling, supporting consumer confidence.
- Quality Control Laboratories: Guides analytical testing practices with reference methods for moisture, ash content, volatile sulfur compounds, and extraneous matter.
- Regulatory Agencies: Provides a reliable benchmark for food inspection, safety assessments, and customs clearance processes.
Related Standards
- ISO 927: Determination of extraneous matter in spices and condiments.
- ISO 928: Determination of total ash in spices and condiments.
- ISO 930: Determination of acid-insoluble ash.
- ISO 939: Determination of moisture content.
- ISO 941: Determination of cold water soluble extract.
- ISO 948: Sampling of spices and condiments.
- ISO 1208: Determination of filth in spices and condiments.
- ISO 5567: Assessment of volatile sulfur compounds in dehydrated garlic.
- ISO 4833, ISO 6888, ISO 6579, ISO 7251, ISO 7937, ISO 7954: Microbiological testing methods relevant to spices and dehydrated products.
Practical Value
Implementing SIST ISO 5560:1998 in your supply chain or production process ensures that dehydrated garlic products meet established benchmarks for purity, chemical content, food safety, and sensory attributes. This supports product quality, regulatory compliance, and global competitiveness, making this standard indispensable for any stakeholder involved in the production, sale, or regulation of dehydrated garlic.
