GOST 7587-71 “Dried onion” is the standard governing the quality requirements for dried onion used in food production. This standard applies to dehydrated onion (Allium cepa L.) intended for use as a raw material and flavoring ingredient in the food industry, public catering, and retail trade.
Scope and classification
The standard covers dried onion produced by dehydrating fresh onion bulbs through controlled drying processes. Products are classified by form: powder (various particle sizes), granules, flakes, and minced pieces. Each form has specific applications — powder is preferred for seasoning blends and sauces, while flakes and granules are used in snack coatings, crackers, and bread.
Key quality requirements
The standard specifies requirements for:
- Organoleptic properties: color (from light yellow to dark brown depending on origin and processing), characteristic pungent spicy aroma, and taste typical of dried onion
- Moisture content: maximum limits to ensure shelf stability (typically around 8–14% depending on form)
- Foreign matter and mineral impurities: maximum permissible levels
- Microbiological safety: compliance with applicable sanitary norms
Storage
Dried onion should be stored in a cool, dry, well-ventilated area, protected from direct sunlight and moisture. Under proper conditions, shelf life is approximately 1 year.
This summary is provided for informational purposes. For an officially certified copy, contact your regional standards authority.