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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Buffer vinegar - SH is a new product based on the clean label. lt takes corn or rice as the main raw material and produced by liquid deep-level two-step fermentation. lt has a mild vinegar taste, which can inhibit microorganisms in various foods, extend shelf life and enhance flavor. Buffered vinegar SH is naturally organic products. On the basis of inhibiting microorganisms in various foods, extending the shelf life and enhancing flavor, they also meet the public's demand for clean label and the desire to use natural food ingredients.
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.
In pickled foods, buffered vinegar not only provides sourness, but also works with seasonings such as salt and sugar to create a complex flavor. For example, when pickling kimchi, buffered vinegar, together with seasonings such as chili and garlic, gives kimchi a unique sour and spicy taste.
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.
In the food industry, buffer vinegar is often used to adjust the pH of food to keep it within the appropriate range to meet the requirements of food taste and quality. For example, in some foods, buffered vinegar can be used as an acid conditioner, while in others, it may be used to neutralize acids to keep the pH of the food stable.
Vinegar can promote the secretion of saliva and gastric juice, which can increase appetite. In addition, the volatile aromatic substances and amino acids in vinegar can stimulate the nerve center of the human brain, promote the secretion of digestive juices by digestive organs, and enhance the digestive function of the stomach and intestines. Brewed vinegar is rich in vitamin B1, vitamin B2, vitamin C, and minerals such as calcium, iron, etc.
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