O Honey Apple Vinegar
Round, lightly sweet and just the right amount of tart. Smell the sun-ripened apples. Taste the golden, clover honey. Carefully crafted for rich flavor and robust health. Everybody needs a little extra zing. Brightens up cabbage slaw with toasted pecans. Splash into marinades for grilled chicken. Makes a lively vinaigrette over shaved radish, fennel and apple. Stir into sparkling water as a daily tonic. Salud.
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
- Apple Cider 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
- Crisp fresh apple taste with notes of honey
- Markets
- Food & Nutrition
- Storage
- Ambient.
- PACKAGING
- Available in 300 ml bottle.
- Shelf LIfe
- 5 Years
- Ingredient
Water, Apple Cider Vinegar, Wildflower Honey, Muscat Juice Concentrate
- Technology
- Food Ingredients
- Flavor Family
- Sweet Flavors
- Food Ingredients Features
- Free of Major Allergens
- Imparts Flavor
- Food Ingredients Functions
- Acidulant
- Food and Nutrition Applications
- Processed Meat Products
- Vinaigrette
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 | 8.3 | 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 | 12.2 | mg |
| Calories | 74.8 | kcal |
| Carbohydrates | 18.4 | g |
| Cholesterol | 0 | mg |
| Dietary Fiber | 0 | g |
| Fat Content | 0 | g |
| Iron Content | 0.56 | mg |
| Potassium Content | 81.24 | mg |
| Protein Content | 0.24 | g |
| Saturated Fat | 0 | g |
| Sodium Content | 7.86 | mg |
