Description
Our fermented vinegar powder is produced by naturally fermented vinegar from white cane sugar. The spray-dried powder contains 50-60% acetic acid and it has a very strong smell. This means it can be applied in small amounts in any cooking recipe or any formulation.
The word vinegar derives from the French “vin aigre,” or sour wine. Vinegar is a sour taste liquid made up of water and acetic acid. Vinegar involves two stages of the fermentation process: alcoholic fermentation and acetic fermentation. Fermentation is founded on the effect of microbes in nature. First, yeast consumes sugar within fruits or grains and forms alcohol. This process is known as alcoholic fermentation. Then, oxygen and bacteria will present in the second stage causing acetification to transform alcohol into vinegar. The ideal fermentation temperature is 77 to 86 degrees Fahrenheit. During acetic fermentation, ethyl acetate will form, which produces a glue-like smell. This smell shows a signal that the fermentation is proceeding correctly and the fermentation is nearly finished when the smell is slowly gone.
Due to its characteristic, acetic acid content and low pH, vinegar was originally used to preserve food to increase the shelf life of food by killing bacteria. No matter for domestic use or food industries, people like to use vinegar in the preservation or pickling of various foods such as vegetables, meat, fish products and fruit products. Besides, vinegar can brighten the flavours of food and balance the rich dishes. Vinegar can also alter the texture of food. It will break down the chemical structure of protein to increase the tenderness of meat and fish.
Vinegar powder is naturally acidic. It is suitable for people with low stomach acidity to aid digestion. This could prevent gas and bloating, which a slow digestion can cause. Vinegar can also help control blood sugar because the addition of vinegar to the diet can reduce the spike in blood glucose levels.
Vinegar has an anti-inflammatory effect as it contains acetic acid and alpha hydroxy acid. Regular consumption of vinegar could help rebalance the natural pH of the skin and improve the protective skin barrier. Vinegar’s antibacterial properties are also good for preventing skin infections caused by bacteria.
Direction of Use
Add 1/8 teaspoon to 6 tablespoons or 0.2% to 6% of total weight or as needed. Mix, top or blend in water, smoothies, beverages, ice cream, kuih-muih, cake, jam, jelly, pudding, snacks, biscuits, desserts, dressing & recipes. (Depends on personal preferences)
No harm/chemicals/preservatives, just harmony, manufactured naturally
- Vegan
- Non-GMO
- No Fillers
- No Flavors
- No Additives
- No Preservatives
- No Artificial Colours
- Soy and Gluten Free
Storage
- Keep in a cool & dry place. Avoid sunlight. Fridge would be best.
- Keep away from children.
- Has a shelf life of 24 months, in the original sealed packaging below 25°C, relative humidity below 65% and odour-free conditions.
- Packages should not be in direct contact with walls or floors.
Precaution
- Powder texture may vary. Some powder is fine, while some powder is coarser. Please consider this when ordering.
- Due to the nature of plant / herbal extract, powder may clump due to heat or moisture.
- Food supplements should not be used as a substitute for a varied and balanced diet.
- If you are pregnant, lactating or taking medications, please consult a physician before taking any nutritional products.
- Colour, taste, and texture may vary from batch to batch.
- Stop using this product if an allergy occurs.
