Pink Onion Granules

Description

Granules sit between minced and powder. At 0.5-1 mm the product is still granular and free-flowing rather than dusty, which is exactly what dry blending operations want: it meters accurately through volumetric fillers, does not aerate or float during mixing, and does not cake in the bag the way a fine powder can. It also gives controlled flavour release — the granule dissolves progressively rather than delivering everything at once — which is why it is preferred over powder in dry rubs and barbecue marinades where the seasoning sits on the surface of the food. Main buyers are spice blenders, seasoning and premix manufacturers, snack and namkeen coating plants, retail herb-and-spice packers, and instant premix producers. A finer 0.2-0.5 mm sub-grade is produced for applications needing faster dissolution. Pink granules are specified where the blend base is pale and red onion would tint it, and where the medium pungency of pink suits a broadly seasoned product better than the sharper white grade. Production is by milling and sieve-classifying dried onion under controlled humidity to keep moisture in spec, followed by colour sorting and metal detection. Because granules have more exposed surface than the cut grades, moisture control and sealed liners are critical to holding the 18-24 month shelf life.