Apple Cider Vinegar Powder
Apple Cider Vinegar is in its unfiltered form, containing the "mother," which is rich in acetic acid, amino acids, and probiotics. This vinegar generally has antibacterial and antifungal properties and is popular for metabolic and immune health. This product is available in both organic and conventional forms. It is water-soluble and feasible across many applications. This product is GMO-free and allergen-free.
Properties
- Physical Form
- Powder
- Pharma and Nutraceuticals Functions
- Weight Management Ingredient
Product families
Applications
- Nutraceuticals & Supplements
Product Families
- Supplements & Functional Ingredients
- Functional Ingredients
Other characteristics
- Features
Anti-Bacterial, Anti-Fungal, Helps In Weight Management
- Ingredient Name
- Apple Cider Vinegar Powder
- Labeling Claims
- Allergen-free, Kosher, Non-GMO, Organic
- Allergen-free
- Kosher
- Non-GMO
- Organic
- Benefit Claims (Health)
Regulates Metabolism, Stimulates Immune System, Weight Management; Regulates Metabolism; Stimulates Immune System; Weight Management
- Certifications & Compliance
GMP, Glyphosate Residue-free, Kosher, Non-GMO Project Verified, Organic Certified, USDA Organic
- Odor
- Characteristic
- Taste
- Characteristic
- Markets
- Food & Nutrition
- Appearance
- White to off-white Powder
- Parts Used
- Apple Fruit
- Shelf LIfe
- 2 Years
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Country of Origin
- China
- Storage Condition
Keep in a dry and cool place in original intact packing.
- Chemical Inventories
- EINECS (EU)
- Food Ingredients Features
- Anti-Bacterial
- Anti-Fungal
- Helps In Weight Management
- Food Ingredients Functions
- Weight Management Ingredient
- Certifications and Compliance
- GMP
- Glyphosate Residue-free
- Kosher
- Non-GMO Project Verified
- Organic Certified
- USDA Organic
- Food and Nutrition Applications
- Weight Management Products
Technical data
Table 1 of 5
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Loss on Drying | max. 10 | % | USP |
Table 2 of 5
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Acids as Acetic Acid (dry basis) | 5.0 - 6.0 | % | ABT |
Table 3 of 5
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia Coli | Negative | cfu/g | AOAC |
| Salmonella | Negative | cfu/g | AOAC |
| Staphylococcus aureus | Negative | cfu/g | AOAC |
| Total Plate Count | max. 10,000 | cfu/g | AOAC |
| Yeasts and Molds | max. 1,000 | cfu/g | AOAC |
Table 4 of 5
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Carbohydrate | 95.5 | g/100g |
| Energy | 385.0 | Kcal/100g |
| Fat | 0.25 | g/100g |
| Moisture | 3.71 | g/100g |
| Protein | 0.22 | g/100g |
Table 5 of 5
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Heavy Metals | max. 10 | ppm | ICP-MS |
