苹果醋粉

6%-10% Apple Vinegar Powder

Fermentation and spray dried 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).

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