Products in Functional Additives: Acidulant

Woeber’s Distilled White Vinegar - 200 Grain crafted through the meticulous process of alcoholic and subsequent acetous fermentations of dilute ethyl alcohol. This transformation, facilitated by the microorganism Acetobactor aceti, converts the alcohol into acetic acid, resulting in the pristine white vinegar.

Cargill Citric Acid Anhydrous Fine Granular is produced through submerged fermentation on a dextrose carbohydrate substrate. It presents as translucent white crystals with a tart acidic taste, slight hygroscopic properties, and a melting point of 153 °C (307 °F). Citric acid serves primarily to provide tartness, modify sweetness, and enhance flavors, while also contributing to pH adjustment, buffer capacity, ion sequestration, and acting as a mild preservative by lowering pH.

Cargill Citric Acid Anhydrous Granular is a product derived from a submerged fermentation process using a dextrose carbohydrate substrate. It appears as translucent white crystals with a tart acidic taste and a melting point of 153°C (307°F). In various applications, it is used to provide tartness, modify sweetness, enhance flavors, and offer functional benefits such as pH adjustment, buffer capacity, and ion sequestration.

Cargill Citric Acid Anhydrous Powder is produced through a submerged fermentation process using a dextrose carbohydrate substrate. This product appears as translucent white crystals, characterized by a tart acidic taste and a melting point of 153°C (307°F). It serves various purposes in applications, including providing tartness, modifying sweetness, and enhancing flavors. Additionally, citric acid offers functional benefits such as pH adjustment, buffer capacity, and ion sequestration.

Cargill Citric Acid 510 Liquid is manufactured through a submerged fermentation process from a dextrose carbohydrate substrate. It is derived from process streams during the purification process associated with the production of anhydrous citric acid. This liquid citric acid is available as a clear, water-white solution, free of any visible solids. It has various applications across the food industry.

P.A.T Succinic Acid is a product known for its low heavy metal content, making it suitable for use in food, pharmaceuticals, and industrial applications. It appears in the form of white crystals, which is a characteristic physical attribute of this versatile acid. Its purity and low heavy metal content make it a reliable choice for a range of applications across different industries.

Pharm-Rx Organic Apple Cider Vinegar Powder - 5% is a natural ingredient derived from apple cider vinegar. With an organic label claim, this powder offers convenience in a powdered form. Utilizing acidulant properties, it serves as an excellent choice for various applications in the food industry.

Pharm-Rx Sobitan Monostearate is a food ingredient that functions as an acidulant. It contains Sorbitan Monostearate in its ingredients list.

Pharm-Rx Citric Acid is a versatile acidulant used in food ingredients. Its main component is citric acid, providing a tangy flavor to various products.

Pharm-Rx Liquid Chlorella Powder contains chlorella powder as the main ingredient, serving as an acidulant in liquid form. Ideal for various food applications.

Pharm-Rx Glucono Delta Lacton is an acidulant used in food ingredients. It contains Glucono Delta-Lactone as the main ingredient.

Pharm-Rx Apple Cider Vinegar Liquid is a versatile product with applications in food preservation. Labeled as natural, this liquid form of apple cider vinegar serves as an acidulant and acidity regulator. Its liquid form makes it convenient for various culinary uses, adding a touch of acidity to enhance flavors and preserve food items.

AllanChem Citric Acid Anhydrous is an organic acid in powder form. This product is used as an intermediate, preservative, antioxidant, acidulant, fragrance ingredient, chelating agent, and buffering agent.

Capitol Food Company 200 Grain Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. In much of the vinegar industry, the term "grain" is used to measure the strength of vinegar. In this terminology, 200 grain refers to 20% acidity. The term "grain" comes from an alternate measure of weight, the grain. By dissolving a base like sodium bicarbonate or sodium hydroxide in water, you could measure how many grains it took to neutralize vinegar of a specific strength and volume. In the most common formulation, it took 10 grains (presumably of sodium hydroxide) to neutralize 1% acetic acid, so the usage of grains for vinegar strength became interchangeable.

Capitol Food Company 100 Grain Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. In much of the vinegar industry, the term "grain" is used to measure the strength of vinegar. In this terminology, 100 grain refers to 10% acidity. The term "grain" comes from an alternate measure of weight, the grain. By dissolving a base like sodium bicarbonate or sodium hydroxide in water, you could measure how many grains it took to neutralize vinegar of a specific strength and volume. In the most common formulation, it took 10 grains (presumably of sodium hydroxide) to neutralize 1% acetic acid, so the usage of grains for vinegar strength became interchangeable.

Capitol Food Company 120 Grain Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. In much of the vinegar industry, the term "grain" is used to measure the strength of vinegar. In this terminology, 120 grain refers to 12% acidity. The term "grain" comes from an alternate measure of weight, the grain. By dissolving a base like sodium bicarbonate or sodium hydroxide in water, you could measure how many grains it took to neutralize vinegar of a specific strength and volume. In the most common formulation, it took 10 grains (presumably of sodium hydroxide) to neutralize 1% acetic acid, so the usage of grains for vinegar strength became interchangeable.

Capitol Food Company 50 Grain Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. In much of the vinegar industry, the term "grain" is used to measure the strength of vinegar. In this terminology, 50 grain refers to 5% acidity. The term "grain" comes from an alternate measure of weight, the grain. By dissolving a base like sodium bicarbonate or sodium hydroxide in water, you could measure how many grains it took to neutralize vinegar of a specific strength and volume. In the most common formulation, it took 10 grains (presumably of sodium hydroxide) to neutralize 1% acetic acid, so the usage of grains for vinegar strength became interchangeable.

Capitol Food Company Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. This product typically contains 5 - 8% acetic acid by volume and is produced by the fermentation of ethanol or sugars using acetic acid bacteria. It is mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Depending on the source materials, there are many types of vinegar.

Capitol Food Company Apple Cider Vinegar is made from fermented apple juice. The process begins by crushing apples, then squeezing out the juice. Bacteria and yeast are added to this liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria. Acetic acid and malic acid combine to give this vinegar its sour taste. This product is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys.

Capitol Food Company 300 Grain Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. In much of the vinegar industry, the term "grain" is used to measure the strength of vinegar. In this terminology, 300 grain refers to 30% acidity. The term "grain" comes from an alternate measure of weight, the grain. By dissolving a base like sodium bicarbonate or sodium hydroxide in water, you could measure how many grains it took to neutralize vinegar of a specific strength and volume. In the most common formulation, it took 10 grains (presumably of sodium hydroxide) to neutralize 1% acetic acid, so the usage of grains for vinegar strength became interchangeable.

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)!

TAP® 400 is tartaric acid pellet, white or beige in color. These pellets are optimized for coating and layering processes to achieve reproducible product characteristics.

TAP® 300 - 425 is tartaric acid pellet, white or beige in color. These pellets are optimized for coating and layering processes to achieve reproducible product characteristics.

Essiccum® is a free-flowing off-white crystalline blend. It imparts a vinegar flavor to snacks and foods.

TAP® 425 - 600 is tartaric acid pellet, white or beige in color. These pellets are optimized for coating and layering processes to achieve reproducible product characteristics.

TAP® 200 is tartaric acid pellet, white or beige in color. These pellets are optimized for coating and layering processes to achieve reproducible product characteristics.

Round, lightly sweet and just the right amount of tart. Smell the sun-ripened apples. Taste the golden, clover honey. Carefully crafted for rich flavor and robust health. Everybody needs a little extra zing. Brightens up cabbage slaw with toasted pecans. Splash into marinades for grilled chicken. Makes a lively vinaigrette over shaved radish, fennel and apple. Stir into sparkling water as a daily tonic. Salud.

Lightly floral, smoky and oh-so-smooth. Made with sun-ripened palomino grapes and aged slowly in toasted white oak barrels. Intriguing hints of almond and apricot. Sherry-o, baby. Spritz over grilled veggies, fish or tofu. Blend with O Artisan Extra Virgin Olive Oil and chopped shallots for a classic vinaigrette. Drizzle over sliced cherry tomatoes. Pairs fabulously with smoked paprika. Brings fall soups to life with a splash. Featured in a June issue of Cook’s Illustrated, O Sherry Vinegar “…edged out the competition.”