O Citrus Champagne Vinegar
Bright, crisp and dry with a zesty lemon twist. Lovingly crafted to citrus-y perfection. We take our time and that’s a good thing. Live and delicious. Elegant sparkle with a sunny California attitude. Friendly with mint and feta, especially in salad. Spritz over shaved asparagus. Simply delicious blended with O Meyer Lemon Olive Oil, garlic and Parmesan. Essential in tuna salad with smoky paprika. Splash in sparkling water as a refreshing tonic.
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
- Champagne Vinegar
- Labeling Claims
- Allergen-free, Non-GMO
- Allergen-free
- Non-GMO
- Odor
- Citrus with floral notes
- 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
- Fresh crisp dry tart lemon
- Markets
- Food & Nutrition
- Storage
- Ambient
- PACKAGING
- 300 ml bottle.
- Ingredient
- Water, Champagne Vinegar, Lemon Flavor
- 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
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 | 6.67 | mg |
| Calories | 24.25 | kcal |
| Carbohydrates | 6.81 | g |
| Cholesterol | 0 | mg |
| Dietary Fiber | 0 | g |
| Fat Content | 0 | g |
| Iron Content | 0.6 | mg |
| Potassium Content | 47.59 | mg |
| Protein Content | 0.01 | g |
| Saturated Fat | 0 | g |
| Sodium Content | 6.3 | mg |
