UGANDA STANDARD
 
  US ISO 5560
     First Edition
        2009-09-04
 
Reference numbe r
     US ISO 5560:1997
 © UNBS 2009
  
Dehydrated garlic ( Allium sativum  L.) - Specification 
 US ISO 5560:1997 
 
© UNBS  2009 – All rights reserved ii Compliance with this standard does not, of itself confer immunity from legal obligations 
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2009 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, in cluding photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala  
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug
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      US ISO 5560:1997  
© UNBS  2009 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Uganda Standard, US ISO 5560, Dehydrated garlic (Allium sa tivum L.) — Specification,  is identical
with and has been reproduced from an International Standard, ISO 5560:1997,  Dehydrated garlic (Allium 
sativum L.) — Specification, and adopted as a Uganda Standard.  
This standard was developed by the Food and agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, "International Standard" a ppear, they should be replaced by "Uganda Standard." 
 INTERNATIONAL 
STANDARD IS0 
5560 
Third edition 
1997-08-01 
Dehydrated garlic (Allium sativum L.) - 
Specification 
Ail d&hych~6 (Allium sativum L.) - Sp&iications 
Reference number 
IS0 5560: 1997(E) IS0 5560: 1997(E) 
Foreword 
IS0 (the International Organization for Standardization) is a worldwide federation of national standards bodies (IS0 
member bodies). The work of preparing International Standards is normally carried out through IS0 technical 
committees. Each member body interested in a subject for which a technical committee has been established has 
the right to be represented on that committee. International organizations, governmental and non-governmental, in 
liaison with ISO, also take part in the work. IS0 collaborates closely with the International Electrotechnical 
Commission (IEC) on all matters of electrotechnical standardization. 
Draft International Standards adopted by the technical co mmittees are circul ated to the member bodies for voting. 
Publication as an I nternational Standard requi res approval by at least 75 % of the member bodies casting a vote. 
International Standard IS0 5560 was prepared by Technical Committee ISO/TC 34, Agricultural food products, 
Subcommittee SC 7, Spices and condiments. 
This third edition cancels and replaces the second edition (IS0 5560:1983), which has been technically revised. 
Annex A forms an integral part of this International Standard. 
Annexes B to E are for information only. 
0 IS0 1997 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced 
or utilized in any form or by any means, electronic or mechanical, including photocopying and 
microfilm, without permission in writing from the publisher. 
International Organization for Standardization 
Case postale 56 l Cl-l-121 1 Geneve 20 l Switzerland 
Internet central @ iso.ch 
x.400 c=ch; a=400net; p=iso; o=isocs; s=central 
Printed in Switzerland 
ii INTERNATIONAL STANDARD @ IS0 IS0 5560: 1997(E) 
Dehydrated garlic (Allium sativum L.) - Specification 
1 Scope 
This International Standard specifies requirements for dehydrated garlic (Allium sativum L.). 
NOTE - The main commercial forms are given in annex B, for information only. 
Recommendations relating to microbiological requirements are given in annex C, without prejudice to national 
legislation applicable in different countries. 
Recommendations relating to storage and transport are given in annex D. 
2 Normative references 
The following standards contain provisions which, through reference in this text, constitute provisions of this 
International Standard. At the time of the publication, the editions indicated were valid. All standards are subject to 
revision, and parties to agreements based on this International Standard are encouraged to investigate the 
possibility of applying the most recent editions of the standards indicated below. Members of IEC and IS0 maintain 
registers of currently valid International Standards. 
IS0 927:1982, Spices and condiments - Determination of extraneous matter content. 
IS0 928:-l), Spices and condiments - Determination of total ash. 
IS0 930:--2), Spices and condiments - Determination of acid-insoluble ash. 
IS0 939:1980, Spices and condiments - Determination of moisture content - Entrainment method. 
IS0 941 :I 980, Spices and condiments - Determination of cold water soluble extract. 
IS0 948:1980, Spices and condiments - Sampling. 
IS0 1208:1982, Spices and condiments - Determination of filth. 
IS0 5567:1982, Dehydrated garlic - Determination of volatile organic sulphur compounds. 
3 Definitions 
For the purposes of this international Standard, the following definitions apply. 
3.1 dehydrated garlic: Finished product obtained on drying the cloves of garlic cultivars (Allium sativum L.) 
without any bleaching or precooking, the cloves being sound and practically free from moulds, diseases, soil, outer 
skins, stems, leaves and roots. 
3.2 extraneous matter: Vegetable matter originating exclusively from plants, such as particles from skins and 
roots. 
1) To be published. (Revision of IS0 928:1980) 
2) To be published. (Revision of IS0 930:1980) IS0 5560:1997(E) @ IS0 
4 Requirements 
4.1 Organoleptic specifications 
4.1 .l General 
Dehydrated garlic shall conform to the requirements of this International Standard and on rehydration shall regain 
characteristics similar to those of fresh garlic. 
4.1.2 Colour 
The colour of the dehydrated garlic shall be characteristic of the cultivar used, that is, between white and pale 
cream. 
The product shall be practically free from scorched, toasted and baked particles. 
4.1.3 Odour 
Dehydrated garlic, after rehydration by the method described in annex A, shall have a characteristic, pungent odour, 
free from foreign odours and off odours, such as those coming from mouldy, rancid, fermented or burnt particles. 
4.1.4 Flavour 
The flavour of the dehydrated garlic is assessed after rehydration in accordance with the method described in 
annex A. 
The flavour shall be characteristic of parboiled garlic, and free from foreign flavours and off flavours, such as those 
coming from mouldy, rancid, fermented or burnt particles. 
4.2 Freedom from insects, moulds, etc. 
Dehydrated garlic shall be free from live insects, and practically free from moulds, dead insects, insect fragments 
and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision) or with such 
magnification as may be necessary in any particular case. If the magnification exceeds x 10, this fact shall be 
mentioned in the test report. 
In cases of dispute, the contamination of garlic in powder form shall be determined by using the method specified in 
IS0 1208. 
4.3 Extraneous matter 
The total percentage of extraneous matter, as defined in 3.2 and determined in accordance with 
IS0 927, shall not exceed 0,5 % (m/m). 
4.4 Classification 
Dehydrated garlic may be divided into the broad categories given in annex B: 
a) dehydrated garlic slices; 
b) dehydrated garlic flakes or pieces ; 
c) dehydrated garlic grits; 
d) powdered garlic. 
4.5 Chemical requirements 
Dehydrated garlic shall comply with the requirements specified in table 1, when tested by the specified method. 
2 @ IS0 IS0 5560: 1997(E) 
Table 1 - Chemical requirements of dehydrated garlic 
Characteristic Requirement Test method 
Moisture content, % (&I), max. a IS0 939 
Total ash, % (m/m), on dry basis, max. 55 T IS0 928 
Acid-insoluble ash, % (m/m) on dry basis, max. 
Volatile organic sulfur compounds content, % (m/m) on dry basis, min. 
Cold-water-soluble extract, % (m/m) on dry basis, 
min. 05 9 IS0 930 
03 9 IS0 5567 
70 IS0 941 
5 Sampling 
5.1 Dehydrated garlic powder or grits 
Sample the product in accordance with IS0 948, using a conical sampler or other suitable implement to remove 
aseptically a representative sample. 
5.2 Dehydrated garlic slices, flakes or pieces 
Certain problems arise as a result of the friability of the product and the danger of settling within the container. It 
may therefore be necessary to take the entire contents of a single container because, during transport, the garlic 
may settle with the larger pieces towards to the top and smaller pieces towards the bottom. 
The principles of the method described in IS0 948 shall apply with the modifications given in 5.2.1 and 5.2.2. 
5.2.1 Number of containers to be taken 
Take from the lot between 0,5 % and 1,O % of the containers using a table of random numbers agreed between the 
interested parties. If no table of random numbers is available, take every nth container. However, at least one full 
container shall be taken. 
5.2.2 Preparation of bulk sample 
Sieve the contents of each container according to the commercial form considered (see annex B). Prepare the bulk 
sample by mixing portions of the different sieved fractions in the proportions determined by sieving. The size of the 
bulk sample shall be at least three times the quantity of product necessary to carry out all the tests required by this 
International Standard. 
s 6 Test methods 
Samples of dehydrated garlic shall be tested for conformity with the requirements of this International Standard by 
following the methods of physical, organoleptic and chemical analysis specified in 4.1 to 4.5 and table 1. 
7 Packing and marking 
7.1 Packing 
Dehydrated garlic shall be packed in clean, sound and dry containers made of a material which does not affect the 
product but which protects it from light and from the ingress of moisture. 
The packaging shall also comply with any national legislation relating to environmental protection. 
3 IS0 5560: 1997(E) @ IS0 
7.2 Marking . 
The following particulars shall be marked directly on each package or shall be marked on a label attached to the 
package: 
a) name of the product and botanical name and tradenames, if any; 
b) name and address of the producer or packer, or trademark, if any; 
c) code or batch number; 
d) net mass; 
e) producing country; 
f) any other information requested by the purchaser, such as year of production and date of packing, if known; 
g) reference to this International Standard; and 
h) whether the product contains additives, and which ones, in the case of countries where they are permitted. 
4 @ IS0 IS0 5560: 1997(E) 
Annex A 
(normative) 
Method of rehydration and sensory evaluation of dehydrated garlic 
A.1 Garlic slices 
A.1 .I Apparatus 
A.l.l.1 Vessel, of about 500 ml capacity, made of a material which will not impart a foreign taste or affect the 
colour of the preparation. 
A.l.1.2 Dish, made of porcelain or white earthenware. 
A.1 .1.3 Stainless steel spoon. 
A.l.2 Reagent 
Use natural, potable water, as neutral as possible. 
A.l.3 Preparation 
Weigh 10 g * 0,l g of the sample and transfer it to the vessel (A.l.l.1) containing 500 ml of cold water (A.l.2). 
Bring to the boil and maintain at 99 “C, keeping the vessel covered, for 10 min * 1 min. 
Make up the volume to 500 ml with cold water (A.l.2) and pour into the dish (A.1 .I .2). 
A.l.4 Sensory evaluation 
Immediately carry out sensory evaluation of the following characteristics, in the order given: 
- appearance of the cooking water (colour and clarity); 
- colour of the preparation; 
- odour; 
- tenderness; 
- flavour. 
A.2 Garlic powder, grits, flakes or pieces 
A.2.1 Apparatus 
A.2.1.1 Vessel, about of 1 000 ml capacity, made of a material which will not impart a foreign taste or affect the 
colour of the preparation. 
8.2.1.2 Dish, made of porcelain or white earthenware. 
A.2.1.3 Stainless steel spoon. 
5 IS0 5560: 1997(E) @ IS0 
A.2.2 Reagents 
A.2.2.1 Flour, made from durum wheat from the most recent harvest and known to be of good quality. 
A.2.2.2 Water 
Use natural, potable water, as neutral as possible. 
A.2.3 Preparation of the medium 
Transfer 1 000 ml of cold water (A.2.2.2) to the vessel (A.2.1 .I) and add, stirring continuously, 30 g of the flour 
(A.2.2.1). Heat and continue to stir until the mixture reaches boiling point, then simmer for 2 min. 
A.2.4 Mixing the dehydrated garlic with the medium 
Weigh, to the nearest 0,001 g, 0,4 g of the garlic, and place it in the dish (A.2.1.2). Add 250 ml of the medium 
prepared in accordance with A.2.3 and allow to stand for 5 min, stirring from time to time. 
A.2.5 Sensory evaluation 
Carry out sensory evaluation of the following characteristics, in the order given: 
- odour; 
- flavour. @ IS0 
Annex B 
(informative) IS0 5560: 1997(E) 
Commercial forms of dehydrated garlic 
B.1 General information 
The various commercial forms of dehydrated garlic are all produced by slicing peeled sound garlic cloves into flat 
slices (of a thickness agreed between the interested parties), which are dehydrated, graded and further processed 
as necessary. 
8.2 Commercial forms 
The following broad categories are recognized in the trade, although commercial contracts may include 
requirements for particle size. 
B.2.1 Dehydrated garlic slices 
Product obtained by cutting garlic cloves into slices and removing broken pieces smaller than 4 mm by sieving. 
B.2.2 Dehydrated garlic, flakes or pieces 
Dehydrated garlic passing through a sieve of aperture size from I,25 mm to 4 mm according to the case. The 
particles do not have any definite shape. 
B.2.3 Dehydrated garlic grits 
Dehydrated garlic passing through a sieve of aperture size from 250 pm to I,25 mm. 
B.2.4 Powdered garlic 
Homogeneous product, 95 % of which passes through a sieve of aperture size 250 pm. IS0 5560:1997(E) @ IS0 
Annex C 
(informative) 
. Recommendations related to microbiological characteristics 
of dehydrated garlic 
Cl Microbiological characteristics 
Tests conducted in laboratories representing the producers and the users of this product have shown that the 
microbiological characteristics given in table C.l can be considered as acceptable. They are given for information 
only. 
Table CA - Microbiological characteristics of dehydrated garlic 
, 
Characteristic Recommended Test method 
specification 
m M 
Microorganisms at 30 “C, per gram, max. 10 5 10 6 IS0 4833 
Presumptive Escherichl’a co/i, per gram, max. 10 IO2 IS0 7251 
Yeasts and moulds at 25 “C, per gram, max. IO3 10 4 IS0 7954 
Clostridum perfringens, per gram, max. 10 10 2 IS0 7937 
Staphylococcus aureus, in 1 g Absent IS0 6888 
Salmonella, in 25 g Absent IS0 6579 
C.2 Interpretation 
Take five samples. 
a) The lot shall be considered as satisfactory if 
- all the results are < m, or 
- if two results at most are between m and 3 m. 
b) The lot shall be considered as acceptable if 
- two results at most are between 3 m and M (the others being < m). 
c) The lot shall be considered as not acceptable if 
- more than two results out of five are between m and M (the other being < m), or 
- if values above Mare observed. @ IS0 IS0 5560:1997(E) 
Annex D 
(informative) 
Recommendations relating to storage and transport conditions 
for dehydrated garlic 
D.1 Storage 
Packages of dehydrated garlic should be stored in covered premises, well protected from the sun, rain and 
excessive heat. The storeroom should be dry, free from unpleasant odours and protected against the entry of 
insects and other vermin. 
D.2 Transport 
The containers should be clearly marked with warning against careless handling which might lead to perforation of 
the containers. They should be dry and cool and stored well away from ships’ boilers and bilges. IS0 5560:1997(E) @ IS0 
Annex E 
(informative) 
Bibliography 
[I] IS0 565:1990, Test sieves - Metal wire cloth, perforated metal plate and electroformed sheet - Nominal sizes of 
openings. 
[2] IS0 4833: 1991, Microbiology - General guidance for the enumeration of micro-organisms - Colony count 
technique at 30 “C. 
[3] IS0 6579:1991, Microbiology - General guidance on methods for the detection of Salmonella. 
[4] IS0 6888:1993, Microbiology - General guidance for enumeration of Staphylococcus aureus - Colony count 
technique 
[5] IS0 7251:1993, Microbiology - General guidance for enumeration of presumptive Escherichia co/i - Most 
probable number technique 
[6] IS0 793711985, Microbiology - General guidance for enumeration of Clostridium perfringens - Colony-count 
technique 
[7] IS0 7954:1987, Microbiology - General guidance for enumeration of yeasts and moulds - Colony-count 
technique at 25 “C 
10 This page intentionally left blank This page intentionally left blank This page intentionally left blank IS0 5560: 1997(E) @ IS0 
ICS 67.220.10 
Descriptors: agricultural products, food products, plant products, dehydrated products, seasonings, spices, 
classification, specifications, organoleptic properties, chemical properties, marking. vegetables ! garlic I 
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