O Honey White Balsamic Vinegar
Bright and blissful. Fruity California white balsamic meets sweet clover honey. Aged to sublime perfection. White balsamic brings the crisp flavor, honey brings the ancient goodness. Might ‘bee’ your new favorite. Toss with O Blood Orange Olive Oil and Parmesan over watercress and shaved roasted artichoke. Blend with chili paste and cumin in marinades. Concoct a refreshing cooler with sparkling mineral water and a drop of agave. Delicious over grilled peaches with crème fraîche.
Properties
- Physical Form
- Liquid
Product families
Applications
- Other Non-Alcoholic Beverages
- Savory & Culinary
Product Families
- Acidulants & Acidity Regulators
- Other Whole Foods & Extracts
Other characteristics
- Functions
- Acidulant
- Ingredient Name
- Balsamic Vinegar
- Labeling Claims
- Allergen-free, Non-GMO
- Allergen-free
- Non-GMO
- Certifications & Compliance
- California Proposition 65
- 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 raw honey, sweet orange, with floral and sweet orange notes
- Markets
- Food & Nutrition
- Storage
- Ambient.
- PACKAGING
- Available in 300 ml bottle.
- Shelf LIfe
- 5 Years
- Ingredient
Wildflower Honey, Muscat Juice Concentrate, White Wine Vinegar
- Technology
- Food Ingredients
- Flavor Family
- Sweet Flavors
- Food Ingredients Features
- Free of Major Allergens
- Imparts Flavor
- Food Ingredients Functions
- Acidulant
- Certifications and Compliance
- California Proposition 65
- Food and Nutrition Applications
- Spice Seasoning
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 | 8.95 | 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 | 11.02 | mg |
| Calories | 78.96 | kcal |
| Carbohydrates | 19.89 | g |
| Cholesterol | 0 | mg |
| Dietary Fiber | 0 | g |
| Fat Content | 0 | g |
| Iron Content | 0.57 | mg |
| Potassium Content | 76.49 | mg |
| Protein Content | 0.2 | g |
| Saturated Fat | 0 | g |
| Sodium Content | 7.07 | mg |
