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Buffered Vinegar (Liquid)
Buffered Vinegar (Liquid)
Buffered Vinegar (Liquid)

Buffered Vinegar (Liquid)

RAW MATERIAL:Non-GMO corn

COLOR:Slight yellow

FORM: Liquid with a fresh sour tantalizing taste and flavor

PACKAGING : 25kg PE drum, 200kg PE drum and IBC tank

TOTAL ACID: 4.5 % – 7% g/100ml

PROCESSING TECHNOLOGY: Naturally fermented from non-GMO corn

USAGE: It can be used directly, or diluted to different concentrations as needed.

SHELF LIFE : 30 months, be stored in cool and dry place, sealed preservation

APPLICATION: For production of foods, sauces, meats and more to increase the shelf life

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    Buffered Vinegar

    Buffered vinegar is a vinegar-based solution fermented by specially selected edible fermenting bacteria, using non-GMO corn, grains or fruits as raw materail.

    Buffered-Vinegar-3

    Product Features

     

    Product Models Features Label Hs Code
    Buffered Vinegar (Liquid) SG Cost-Effective Vinegar 2209000000
    SH Mild Taste

     

    Applications and Recommended Volume

     

    Buffered vinegar is widely used in various foods, such as bread, sausages, poultry, fish, plant-based meats, pickles, sauces, and compound seasonings, etc.

     

    Applications Recommended Volume Pictures
    Chinese pancake (Laomo) 0.3%-0.5%
    Fresh noodles 0.3%-0.5%
    Fresh rice noodles 0.3%-0.5%
    Toast bread 0.3%-0.5%
    Mantou 0.3%-0.5%

     

    Advantages

     

    Buffered vinegar has a broad antibacterial spectrum, effectively inhibiting microorganisms suchas Bacillus, yeast,mold, Listeria, as well as both Gram-positive and Gram-negative bacteria.

    Unlike ordinary vinegar which is acidic, buffered vinegar has a more neutral and stable pH which allows it to be used in a wider range of foods without altering their taste characteristics or causing protein denaturation. So that will not have a negative impact on its taste, texture, color, or water retention capacity.

     

    1. pH stabilization

    One of the most important advantages of food-grade buffered vinegar is its ability to stabilize the pH of the system. During food processing and storage, many factors may cause pH changes, such as microbial growth, chemical reactions, etc. Buffered vinegar contains a buffer system that can resist pH fluctuations caused by these factors.

    2. Flavor regulation

    Buffered vinegar has a typical vinegar flavor and can add sourness to food. Compared with ordinary vinegar, due to its special buffer system, it can release sourness more stably when regulating flavor, and will not make the sourness fluctuate due to rapid changes in pH.

    3. High safety

    As a food-grade product, buffered vinegar meets strict food safety standards. Its ingredients are screened and controlled, and it is safe and harmless to the human body within the prescribed usage range. When used in food, consumers can safely consume products containing buffered vinegar without the potential health risks that some chemically synthesized acidity regulators may bring.

    4. Improve water retention

    In some food processing processes, buffered vinegar can improve the water retention of food. For example, in meat processing, buffered vinegar can increase the water retention of meat by adjusting the pH value and changing the protein structure of meat. This can not only reduce the loss of juice from meat during processing and cooking, but also make meat products more tender and juicy.

    In baked goods, buffered vinegar can also have a certain effect on water retention. It can help maintain the moisture content of the dough, make the texture of baked products such as bread softer, and slow down the aging of products.

    COA

     

    Items Shelf Life Regulatory Compliance
    Buffered Vinegar 30 Months GB/T 18187-2000 Liquid State Fermentation
    No. Test Items Standard
    1 Color Clearly, slight yellow
    2 Flavor/Odor Typical Sour like vinegar
    3
    Impurity
    No dirty matters
    4
    pH
    4.6-5.6
    5
    Density(20℃), g/mL
    1.1---1.2

    Packaging

     

    25kg PE 30kg PE IBC Tank

     

    Application

     

    USES

    FAQ
           ♦ Will buffered vinegar affect the taste of rice and flour products? Will it turn sour?
            —— Reduce the amount to achieve a balance between taste and preservation needs.

    .

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