O White Balsamic Vinegar
Light notes of apple, pear and almond. Crafted from golden, luscious muscat grapes with love. Delicate in color, but full of rich, smooth balsamic flavor. Sweet like the California sun. Let’s lighten up. Splash over a salad of shaved fennel, blood oranges and avocado. Spritz on grilled ahi. Refreshing over cubed watermelon, feta and chopped basil. Whisk with O California Extra Virgin Olive Oil for a fresh perspective on vinaigrette.
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
- 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. 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
- Crips fresh fruity flavors with floral notes
- Markets
- Food & Nutrition
- Storage
- Ambient.
- PACKAGING
- Available in 300 ml bottle.
- Shelf LIfe
- 5 Years
- Ingredient
Water, Muscat Juice Concentrate, White Wine Vinegar
- Technology
- Food Ingredients
- Food Ingredients Features
- Free of Major Allergens
- Imparts Flavor
- Food Ingredients Functions
- Acidulant
- Certifications and Compliance
- California Proposition 65
- Food and Nutrition Applications
- Salad Dressing
- Seafood Products
- Vinaigrette
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 |
| 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 | — |
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 |
