Fermentation and Spray Drying Processing to remove the vinegar flavor, enhance the anti-microbial properties

To increase the shelf life of products

Model : F5, A64, K1-low sodium

pH : 7.0 or less (4.5 or below is ideal )

Usage rate : 0.1% – 0.3%

Inhibits : mold, some yeast, and some gram negative bacteria

Packaging : 25kg paper drum

Shelf life : 15 months, be stored in cool place with temp. not exceed 40 Deg. avoid humidity store in dry place, tie bag tightly after evert use

Application : buffered vinegar powder can be used to increase the shelf life of meat, processed cheese, salad dressings, sauces, dips, baked goods and more