6%-10% Rice 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
Light 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 vinegar in dry mixes, coatings, glazes, health foods, or seasoning blends, as a mold inhibitor, or as a preservative, etc.
This product works in salt/sodium reduction. Replace desired portion of salt with the Rice Vinegar Powder. It will help enhance the flavors and adds a bright fresh note to your application.
To reconstitute the Rice Vinegar Powder to the approximate acid strength of 50 grain vinegar (5% acetic acid), blend 1 part Vinegar Powder to 1 part water (by weight).
