6%-10% Apple Vinegar Powder
Fermentation and spray drying processing
To enhance the flavor and increase the sourness
pH rate : 3.0-5.0 (of 10% w/v suspension）
Usage : variable based on product
Quality Paramaters
Fermentation and spray drying processing
Appearance
Faint yellow powder with typical taste
Chemical
-Moisture : NMT 10.0% w/w
-Ash : NMT 4.0% w/w
-pH : 3.0-5.0 (of 10% w/v Suspension)
-Acidity (As citric acid ) : NMT 8.0-10% w/w
-Solubility : Soluble in Water
-Trapped Density : 0.5g/ml
-Bulk Density : 0.4g/ml
-Particle Size : through 40 mesh
-GMO free
Packaging : 25kg paper drum
Shelf life : 15 months. be stored in cool, dry place with temp. not exceed 40 Deg. Avoid humidity, tie bag tightly after every use
Application
This product may be used as a replacement for liquid Apple Vinegar in dry mixes, coatings, glazes, health foods, entrees or seasoning blends, as a mold inhibitor, or as a preservative, etc. To reconstitute to the approximate acid strength of 50 grain vinegar (5% acetic acid), blend 1 part Apple Cider Vinegar Powder to 1.5 parts water (by weight).
