O Fig Balsamic Vinegar
Dark, lush, complex. Our own California balsamic brightened with a touch of ripe fig. Oak aged, thoughtfully crafted, made with love. A shout out to the Franciscan monks who brought these luscious Mission figs to Sonoma from the old world. Drizzle over prosciutto and goat cheese crostini. Delicious on pork loin or lamb with fresh thyme. Whisk into O Roasted Garlic Olive Oil over dandelion greens or shaved zucchini with walnuts. Splash on vanilla ice cream. Multiple 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
- Desserts & Fruit Preparations
- Meat Poultry & Seafood
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. ² 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
Fruity flavors mixed with flora notes with a fig background
- Markets
- Food & Nutrition
- Storage
- Ambient
- PACKAGING
- 300 ml bottle.
- Ingredient
Water, Balsamic Vinegar, Fig Juice Cocentrate, Red Wine Vinegar
- Technology
- Food Ingredients
- Flavor Family
- Fruit Flavors
- Food Ingredients Features
- Free of Major Allergens
- Imparts Flavor
- Food Ingredients Functions
- Acidulant
- Certifications and Compliance
- California Proposition 65
- Food and Nutrition Applications
- Cheese
- Ice Cream
- Processed Meat Products
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 | 8.4 | 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 | 13.15 | mg |
| Calories | 130.88 | kcal |
| Carbohydrates | 28.04 | g |
| Cholesterol | 0 | mg |
| Dietary Fiber | 0 | g |
| Fat Content | 0 | g |
| Iron Content | 0.4 | mg |
| Potassium Content | 183.88 | mg |
| Protein Content | 0.24 | g |
| Saturated Fat | 0 | g |
| Sodium Content | 12.7 | mg |
