Probake® Calcium Neutralized Dry Vinegar
Probake NDV is a free-flowing powder made from naturally fermented vinegar.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Cereals & Snacks
- Desserts & Fruit Preparations
- Fruits & Vegetables
- Other Food Applications
Product Families
- Acidulants & Acidity Regulators
- Antioxidants & Preservatives
- Dough Conditioners & Flour Additives
- Stabilizers
- Texturizers
Other characteristics
- Brand
- Probake
- Functions
Anti-Microbial Agent, Buffers & pH Stabilizer, Firming Agent, Leavening Agent, Stabilizer
- Ingredient Name
- Vinegar
- Labeling Claims
- Natural, Naturally Derived
- Natural
- Naturally Derived
- Ingredient Origin
- Natural Origin
- Markets
- Food & Nutrition
- Use Levels
- 0.5-0.75%
- Appearance
- White to cream white powder
- Ingredient
- Calcium, Vinegar
- Technology
- Food Ingredients
- Packaging Information
Probake® Calcium Neutralized Dry Vinegar is available in 20kg bags.
- Regulatory Clearances
Probake® Calcium Neutralized Dry Vinegar is a calcium buffered dry vinegar, produced from naturally fermented vinegar. According to FSIS and EU legislation it can therefore be labeled as a Dry Vinegar and no additional labeling is required. Before use please carefully check local legislation.. This product is produced from naturally fermented vinegar and can be labeled as Dry Vinegar or Neutralized Vinegar according to FSIS and EU-legislation. This product is produced in the Netherlands.
- Food Ingredients Features
- Antimicrobial
- Food Ingredients Functions
- Anti-Microbial Agent
- Buffers & pH Stabilizer
- Firming Agent
- Leavening Agent
- Stabilizer
- Food and Nutrition Applications
- Chips
- Corn Based Snacks
- Dried Vegetables
- Pretzels
- Tortilla Chips
- Known For
Probake® Calcium Neutralized Dry Vinegar is an effective growth inhibitor of most bacteria and to a limited extent mold. It can be used as a direct replacement for calcium acetate and be used in for example bakery applications where propionates are not desired.; In bakery applications the recommended dosage for Probake® Calcium Neutralized Dry Vinegar is 0.5 - 0.75% based on flour weight.; In other applications, the dosage depends on many factors like initial contamination, environment, and shelf-life demands. In all cases, it is advisable to carry out a challenge or shelf-life test, so that the precise effects on odor, flavor, product structure, and microbial control can be determined.; Other applications include antimicrobial, buffering agent, stabilizer, firming agent, leavening agent, calcium fortification, etc.
Technical data
Table 1 of 1
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Assay (on dried material) | min. 95 | % mass |
| Water Content | max. 6 | % mass |
| Insoluble In Water | max. 0.2 | % mass |
| pH (of 10% solution) | 6-9 | — |
