O Orange Blossom Vinegar
Captivating & fragrant. Gently crushed orange blossom essence steeped with naturally sweet muscat juice. Patiently crafted and simply delicious in every way. Like drinking flowers and sunshine. Spritz over blood orange and jicama salad. Toss with diced tropical fruits, jalapeño and red onion over salmon. Drizzle over gorgonzola cheese on sliced baguette. Blend with O Meyer Lemon Olive Oil and soy sauce on Asian chicken salad. Make a divine shrub with water, agave and orange slice. SOFI award winner, International Fancy Food Show NYC, presented by the Specialty Food Association (the best of the best)!
Properties
- Physical Form
- Liquid
Product families
Applications
- Dairy
- Savory & Culinary
Product Families
- Acidulants & Acidity Regulators
- Other Whole Foods & Extracts
Other characteristics
- Functions
- Acidulant
- Ingredient Name
- Vinegar
- Labeling Claims
- Allergen-free, Natural, Non-GMO
- Allergen-free
- Natural
- Non-GMO
- Notes
¹ pH values in vinegar are only given as a guideline and are not guaranteed. Shelf Life: Vinegar remains safe for human consumption indefinitely. Shelf-life is indicated for best appearance. Depending upon the vinegar type and storage conditions, some color changes, sedimentations and mother of vinegar may appear throughout the life of the product. Cooler storage temperatures and lack of oxygen will slowdown these alterations.
- Flavor
- Fresh crisp orange with sweet floral notes
- Markets
- Food & Nutrition
- Storage
- Ambient.
- PACKAGING
- Available in 300 ml bottle.
- Shelf LIfe
- 5 Years
- Ingredient
Orange Flavor, Champagne Vinegar, Muscat Juice Concentrate
- Technology
- Food Ingredients
- Flavor Family
- Fruit Flavors
- Food Ingredients Features
- Free of Major Allergens
- Imparts Flavor
- Food Ingredients Functions
- Acidulant
- Food and Nutrition Applications
- Cheese
- Salad Dressing
- Sauces
Technical data
Table 1 of 3
9 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Acidity (Acetic acid) | 6 | % w/v | — |
| Copper Content | max. 1.0 | ppm | AOAC 9.051 |
| Gluten | max. 5 | ppm | AOAC 2012.01 |
| Grain (% Acetic acid x 10) | 60 | g/L | AOAC 11.008 |
| Iron Content | max. 1.0 | ppm | AOAC 9.058 |
| Lead Content | max. 30 | ppb | AOAC 25.094 |
| pH¹ | 2.5 - 3.5 | — | — |
| Residual Alcohol (Single Strength) | 0.5 | % v/v | — |
| Specific Gravity | 8.67 | lbs/ gal | — |
Table 2 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Coagulase (+) | Negative | — | — |
| Coliform | max. 10 | CFU /ml | AOAC 991.14 |
| E. Coliforms | max. 10 | CFU/ml | AOAC 990.12 |
| Salmonella | Negative/25ml | — | AOAC 2003.09 |
| Total Standard Plate Count | max. 10 | CFU/ml | AOAC 990.12 |
| Yeast/Mold | max. 10 | CFU/ml | AOAC 997.02 |
Table 3 of 3
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Added Sugar | 0 | g |
| Calcium Content | 10.54 | mg |
| Calories | 61 | kcal |
| Carbohydrates | 15.2 | g |
| Cholesterol | 0 | mg |
| Dietary Fiber | 0 | g |
| Fat Content | 0 | g |
| Iron Content | 0.56 | mg |
| Potassium Content | 72.22 | mg |
| Protein Content | 0.18 | g |
| Saturated Fat | 0 | g |
| Sodium Content | 7.01 | mg |
