O Yuzu Rice Vinegar
The tart citrus flavor of yuzu with notes of Meyer lemon, lime, tangerine and pine. Crushed ripe to steep in California rice vinegar. Patiently crafted for fresh taste. Japanese warriors drank vinegar for strength and long life. We like it on salad! Delicious over cucumbers or in sautéed mushrooms with soy sauce and sesame oil. Spritz with O Meyer Lemon Olive Oil on grilled scallops. Liven up steamed carrots or broccoli with a simple splash. Hamachi Crudo loves this stuff. 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
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Acidulants & Acidity Regulators
- Other Whole Foods & Extracts
Other characteristics
- Functions
- Acidulant
- Ingredient Name
- Rice 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
Fresh crisp yuzu flavor with lemon and citrus notes
- Markets
- Food & Nutrition
- Storage
- Ambient.
- PACKAGING
- Available in 300 ml bottle.
- Shelf LIfe
- 5 Years
- Ingredient
- Water, Rice Vinegar, Sea Salt, Yuzu Skin
- Technology
- Food Ingredients
- Flavor Family
- Fruit Flavors
- Food Ingredients Features
- Free of Major Allergens
- Imparts Flavor
- Food Ingredients Functions
- Acidulant
- Food and Nutrition Applications
- Salad Dressing
- Seafood Products
Technical data
Table 1 of 3
9 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Acidity (Acetic acid) | 5 | % 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 | 8.34 | 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 | 1.97 | mg |
| Calories | 24.56 | kcal |
| Carbohydrates | 6.51 | g |
| Cholesterol | 0 | mg |
| Dietary Fiber | 0 | g |
| Fat Content | 0.01 | g |
| Iron Content | 0.5 | mg |
| Potassium Content | 4.48 | mg |
| Protein Content | 0.02 | g |
| Saturated Fat | 0 | g |
| Sodium Content | 43.27 | mg |
