O Pomegranate Vinegar
Ripe and round. A hint of raspberries and faraway Mediterranean lands. Deep scarlet pomegranate juice steeped in crisp California champagne. Antioxidant-rich and straight up delicious. Pomegranate power to the people. Splash on spinach, feta and pecan salad. Punch up late summer stews and soups. Brush on roasted rosemary lemon chicken. Stir into sparkling water for a new take on the daily tonic.
Properties
- Physical Form
- Liquid
Product families
Applications
- Other Non-Alcoholic Beverages
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Acidulants & Acidity Regulators
- Other Whole Foods & Extracts
Other characteristics
- Functions
- Acidulant
- Ingredient Name
- Vinegar
- Labeling Claims
- Allergen-free, Non-GMO
- Allergen-free
- 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
- Tart and Fresh pomegranate
- Markets
- Food & Nutrition
- Storage
- Ambient.
- PACKAGING
- Available in 300 ml bottle.
- Shelf LIfe
- 5 Years
- Ingredient
Water, Pomegranate Juice Concentrate, Champagne Vinegar
- Technology
- Food Ingredients
- Flavor Family
- Fruit Flavors
- Food Ingredients Features
- Antioxidant Properties
- Free of Major Allergens
- Imparts Flavor
- Food Ingredients Functions
- Acidulant
- Food and Nutrition Applications
- Processed Meat Products
- Salad Dressing
- Soups
Technical data
Table 1 of 3
8 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Acidity (Acetic acid) | 6 | % w/v | — |
| Copper Content | max. 1.0 | ppm | AOAC 9.051 |
| 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 | 8.52 | 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 | 10.59 | mg |
| Calories | 44.58 | kcal |
| Carbohydrates | 11.67 | g |
| Cholesterol | 0.04 | mg |
| Dietary Fiber | 0 | g |
| Fat Content | 0.13 | g |
| Iron Content | 0.61 | mg |
| Potassium Content | 144.14 | mg |
| Protein Content | 0.07 | g |
| Saturated Fat | 0.04 | g |
| Sodium Content | 8.54 | mg |
