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O Olive Oil & Vinegar Company Logo

O Orange Blossom Vinegar

Captivating & fragrant. Gently crushed orange blossom essence steeped with naturally sweet muscat juice. Patiently crafted and simply delicious in every way. Like drinking flowers and sunshine. Spritz over blood orange and jicama salad. Toss with diced tropical fruits, jalapeño and red onion over salmon. Drizzle over gorgonzola cheese on sliced baguette. Blend with O Meyer Lemon Olive Oil and soy sauce on Asian chicken salad. Make a divine shrub with water, agave and orange slice. SOFI award winner, International Fancy Food Show NYC, presented by the Specialty Food Association (the best of the best)!

Ingredient Name: Vinegar

Functions: Acidulant

Labeling Claims: Allergen-free, Natural, Non-GMO

Physical Form: Liquid

    Knowde Enhanced TDS

    Identification & Functionality

    Flavor

    Orange Varietals

    Flavor Family

    Fruit Flavors

    Ingredient Name

    Vinegar

    Food Ingredients Functions

    Acidulant

    Ingredients
    Orange Flavor, Champagne Vinegar, Muscat Juice Concentrate
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Acidulants & Acidity Regulators

    Food Ingredients — Whole Foods, Extracts & Premixes

    Other Whole Foods & Extracts

    Features & Benefits

    Labeling Claims

    Allergen-free,

    Natural,

    Non-GMO

    Food Ingredients Features

    Free of Major Allergens,

    Imparts Flavor

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Dairy,

    Savory & Culinary

    Food & Nutrition Applications

    Cheese,

    Salad Dressing,

    Sauces

    Properties

    Physical Form

    Liquid

    Flavor
    Fresh crisp orange with sweet floral notes
    Chemical Properties
    ValueUnitsTest Method / Conditions
    Acidity (Acetic acid)6% w/v-
    Copper Contentmax. 1.0 ppmAOAC 9.051
    Glutenmax. 5 ppmAOAC 2012.01
    Grain (% Acetic acid x 10)60g/LAOAC 11.008
    Iron Contentmax. 1.0ppmAOAC 9.058
    Lead Contentmax. 30 ppbAOAC 25.094
    pH¹2.5 - 3.5--
    Residual Alcohol (Single Strength)0.5% v/v-
    Specific Gravity8.67lbs/ gal-
    Microbiological Values
    ValueUnitsTest Method / Conditions
    Coagulase (+)Negative--
    Coliformmax. 10 CFU /mlAOAC 991.14
    E. Coliformsmax. 10CFU/mlAOAC 990.12
    SalmonellaNegative/25ml-AOAC 2003.09
    Total Standard Plate Countmax. 10 CFU/mlAOAC 990.12
    Yeast/Moldmax. 10 CFU/mlAOAC 997.02
    Nutritional Information (per 100 gm)
    ValueUnitsTest Method / Conditions
    Added Sugar0g-
    Calcium Content10.54mg-
    Calories61kcal-
    Carbohydrates15.2g-
    Cholesterol0mg-
    Dietary Fiber0g-
    Fat Content0g-
    Iron Content0.56mg-
    Potassium Content72.22mg-
    Protein Content0.18g-
    Saturated Fat0g-
    Sodium Content7.01mg-
    Total Sugars10.16g-
    Trans Fatty Acid0g-
    Vitamin D0mcg-
    Notes

    ¹ pH values in vinegar are only given as a guideline and are not guaranteed.
    Shelf Life: Vinegar remains safe for human consumption indefinitely. Shelf-life is indicated for best appearance. Depending upon the vinegar type and storage conditions, some color changes, sedimentations and mother of vinegar may appear throughout the life of the product. Cooler storage temperatures and lack of oxygen will slowdown these alterations.

    Packaging & Availability

    Packaging

    Available in 300 ml bottle.

    Storage & Handling

    Shelf Life
    5 Years
    Storage

    Ambient.