Probake® Calcium Neutralized Dry Vinegar

Identification & Functionality

Ingredient Name

Vinegar

Ingredient Origin

Natural Origin

Food Ingredients Functions

Anti-Microbial Agent,

Buffers & pH Stabilizer,

Firming Agent,

Leavening Agent,

Stabilizer

Ingredients

Calcium, Vinegar

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Acidulants & Acidity Regulators,

Antioxidants & Preservatives,

Dough Conditioners & Flour Additives

Food Ingredients — Texture & Consistency

Stabilizers,

Texturizers

Features & Benefits

Labeling Claims

Natural,

Naturally Derived

Food Ingredients Features

Antimicrobial

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Cereals & Snacks,

Desserts & Fruit Preparations,

Fruits & Vegetables,

Other Food Applications

Food & Nutrition Applications

Chips,

Corn Based Snacks,

Dried Vegetables,

Pretzels,

Tortilla Chips

Use Level

0.5-0.75%

Recommended Uses & Known Applications

• 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.

Properties

Physical Form

Powder,

Solid

Appearance

White to cream white powder

Typical Properties

	Value	Units	Test Method / Conditions
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	—	—

Regulatory & Compliance

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.

Packaging & Availability

Packaging Information

Probake® Calcium Neutralized Dry Vinegar is available in 20kg bags.