Poda ya vitunguu isiyo na maji

Vegetable powder (dehydrated garlic powder) is a powdery vegetable granule which is obtained by drying and dehydrating vegetable raw materials and further pulverizing; or first beating and evenly spraying and drying. After the fruits and vegetables are dried and then ultra-finely pulverized, the particles can reach the micron size. The miniaturization of the granules of the vegetable powder is more convenient when used; the nutrient component is easier to digest and has a good mouthfeel.

Deodorization method of dehydrated garlic powder: organic acid (such as acetic acid) treatment, deodorization effect is limited, and the pH of finished garlic powder is low; high temperature treatment (CO2 atmosphere), process requirements are too high, and the raw material is partially carbonized, resulting in a decline in product quality; honey Treatment, deodorization effect is good, it will not cause carbonization of garlic, or PH decline, but the cost is higher.
Foreign studies have found that sulfur compounds in garlic (dehydrated garlic powder) can promote the production of an enzyme or a substance called savory in the intestine, which can block the formation of lipid peroxidation and anti-mutation by enhancing the body’s immunity. Eliminate the risk of intestinal tumors caused by substances in the intestines. However, it is still unclear how much such enzymes need to be produced in order to effectively exert the anti-tumor effect of garlic (dehydrated garlic powder).