O Olive Oil - California Fig Balsamic Vinegar

Identification & Functionality

Flavor: Fig
Flavor Family: Fruit Flavors
Ingredient Name: Balsamic Vinegar
Food Ingredients Functions: Acidulant
Ingredients: Water, Balsamic Vinegar, Fig Juice Cocentrate, Red Wine Vinegar
Technologies: Food Ingredients
Product Families: Food Ingredients — Functional Additives
Acidulants & Acidity Regulators
Food Ingredients — Whole Foods, Extracts & Premixes
Other Whole Foods & Extracts

Features & Benefits

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Dairy,
Desserts & Fruit Preparations,
Meat, Poultry & Seafood
Food & Nutrition Applications: Cheese,
Ice Cream,
Processed Meat Products

Properties

Physical Form: Liquid
Flavor: Fruity flavors mixed with flora notes with a fig background
Chemical Properties
Microbiological Values
Nutritional Information (per 100 gm)
Notes: ¹ pH values in vinegar are only given as a guideline and are not guaranteed.
² 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.

	Value	Units	Test Method / Conditions
Acidity (Acetic acid)	6	% w/v	-
Copper Content	max. 1.0	ppm	AOAC 9.051
Grain (% Acetic acid x 10)	60	g/L	AOAC 11.008
Iron Content	max. 1.0	ppm	AOAC 9.058
Lead Content	max. 30	ppb	AOAC 25.094
pH¹	2.5 - 3.5	-	-
Residual Alcohol (Single Strength)	0.5	% v/v	-
Specific Gravity	8.4	lbs/ gal	-

Regulatory & Compliance

Packaging & Availability

Storage & Handling

O Fig Balsamic Vinegar